Turkey Brining Recipe
Wet Brine Method
The turkey brining recipe and methods discussed on this page will make all the difference in the texture and flavor of your birds.
Brining can be a key first step for preparing your turkey - as taste tests often show.
Basic Wet - Turkey Brining Recipe:
2 gallons (256 oz) water (use enough water to completely cover the bird)
* There has been some confusion about the dry volume measure of salt needed in a turkey brining recipe because the equivalent weight will vary depending on the type or brand being used. Weight and volume relationships are not the same. The difference is caused by the shape of the salt crystals which change the density. When substituting one type of salt for another, remember that the volumes listed in the following table are equivalent.
To obtain the same amount of salt by weight, you need to use the volume measure listed in the second column. In other words, the weight of one (1) cup of ordinary table salt is equivalent to two (2) cups of Diamond Crystal Kosher Salt.
A brine works at about a 3% solution so you do not want to reduce salt much below that. A 6% solution is about the most salt you want to add.
Barbequed Brined Turkey
If you are going to barbeque (hot-smoke) the turkey, you should remove it from the brining solution the night before you are ready to barbecue. This will allow the turkey to dry.
Place the turkey, unwrapped, on a tray on the bottom shelf of the refrigerator to be sure no drippings from the turkey can contaminate other food in the refrigerator. This uncovered rest in the refrigerator gives the turkey's skin a chance to dry out and form what is called a pellicle (a hardened outer layer). The pellicle is necessary to seal in juices as the turkey is barbequed (or hot-smoked) and it also gives the smoke and flavor something to adhere to.
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