Can anybody give me a clear answer based on their own brining expertise. Rinse the turkey inside and out.
The 4 Day Dry Brined Turkey Recipe With Images Dry Brine Turkey Turkey Brine Turkey Recipes
Arrange a turkey sized brining bag in a large roasting pan folding back the opening to form a collar place the turkey into the brining bag and pour the brine over the bird.
How long do you brine a turkey. And it does exactly what wet brining does only without the bother of finding a large enough container to submerge the turkey. For a 10 14 pound turkey two gallons of brine is what you need if you use an upright brining container like a bucket or a water cooler. You can roast the turkey either immediately after brining or after air drying.
For best results you ll need to dry brine for at least 12 hours and up to 3 days. However i m confused b c alton s recipe says to brine the turkey for 6 hours. This isn t from the salt in the meat but from the salt on the meat.
Let s get to it. If you pull the turkey out of the brine and put it directly in the smoker oven fryer or on the grill the flavor of the meat would be very salty. Then you need to cool the brine to room temperature before using it since pouring hot or warm brine over a raw turkey can cause bacteria growth.
Over 40 is dangerous and under 35 slows the brining reactions. This is why you must rinse the turkey thoroughly before you do anything with it. One more note on time.
Roast as usual but check your turkey early. The longer you leave your turkey to soak the more flavorful it generally becomes. The brine has to stay between 35 to 40 degrees fahrenheit while brining the turkey.
Brining too long can result in meat that tastes overly salty and has a spongy texture. Set a timer or reminder to take the turkey out of the brine. Applying salt to an uncooked turkey either by soaking in a water solution wet brine or by sprinkling salt directly on the bird causes the protein strands in the meat to break down over time so the meat tenderizes absorbs flavors and retains moisture this means that despite the moisture lost during roasting and the long cooking time you end up with a juicy bird.
The night before roasting remove the giblets and turkey neck. However a lot of sites i ve been reading up on say a minimum of 24 hours for a brine. Especially if you ve tried alton s recipe.
However leaving your turkey in a wet brine for more than a day is typically not recommended. Once you ve selected your brine you ll need to. Also fans of dry brining swear by the taste of a dry brined turkey because the flavor is not diluted by water.
I ve found that brined turkeys tend to cook a bit more quickly so roast as usual but start checking the turkey s temperature an hour before the end of your estimated cooking time. Rinse the turkey well then submerge it in cold. Be sure to mix ingredients until all of the salt is dissolved.
Purchase a fresh turkey to eliminate the need to thaw or completely thaw a frozen turkey. With a wet brine your turkey soaks in a bath made of salt water and the herbs or spices of your choice for 8 to 12 hours.