Turkey Brine: Basic Strong Brine 101

by Slashfood Editor, Posted Nov 24th 2009 @ 2:45PM

Say goodbye to those dry turkey nightmares. Brining produces a moister, more succulent bird.

Get this brine recipe along with many others after the jump.

Basic Strong Brine 101
Provided by Elizabeth Karmel's Grill Friends

8 quarts cold water, divided
2 cups kosher salt
2 cups sugar or sweetener, such as honey, maple syrup, or brown sugar

Boil 4 quarts of water; add the salt and sugar, stirring until completely dissolved.

Add the rest of the water and let cool before submerging meat, poultry, or fish in a nonreactive container or the Grill Friends Everyday or Turkey Brining Bag.

Cover if necessary and refrigerate brined food for the entire brining process. If the food weighs less than 1 pound, brine for 30 minutes; 1 to 3 pounds, 45 minutes; 3 to 5 pounds, 1 hour; 5 to 8 pounds, up to 6 hours; and more than 8 pounds, 12 hours or overnight. The food is brined when you notice a plumper, fuller look to the food. This is easiest to see in smaller foods. It is more difficult to see a change in whole chickens, turkeys, and roasts.

Watch a video on how to brine a turkey and find a cornucopia of other Thanksgiving recipes at KitchenDaily.

Filed Under: Holidays, Recipes
Tags: brine, fall, poultry, thanksgiving, thanksgiving recipes, turkey brine, turkey brine recipes