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You will need approximately one cup of salt per gallon of water. The liquid should be enough to comfortably cover whatever bird you wish to brine. Add any flavorings you desire, such as allspice, berries, peppercorns, brown sugar, orange juice, garlic or any other aromatic.
Pour the brine and ice in a large bucket or cooler. Place the thawed poultry in the brine and if necessary, weigh it down so it is fully immersed. Cover, refrigerate or set in a cool area, turning halfway through brining. A good rule of thumb is to soak the poultry in brine for about one hour per pound.
Once it's done brining, give the meat a good rinse in cold water, making sure to discard the brine.
Watch a video on how to brine a turkey and find great Thanksgiving recipe ideas at KitchenDaily.
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10-26-2009 @10:53AM Lee.H.Fox said... To check to see if you've got enough salt, a good rule of thumb is to see if a raw egg floats. If the egg sinks, add more salt.
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11-03-2009 @10:25PM wdbangsjr said... Be sure to use kosher salt not table salt because of the iodine in the table salt.
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