Brining a turkey can make a lot of difference in the turkey dish that you are preparing for your Thanksgivings meal. Brining the turkey will make its meat soft and juice. On the other hand, not brining the turkey before cooking it will cause the meat to be lack of moisture so that it doesn’t taste good.
The purpose of brining a turkey is to prevent its muscles from contracting during cooking. If the muscle contract during cooking, the cooked turkey meat will be dry and hard. Turkey meat is lean and does not have much fat so it is necessary that you prepare the brine solution to make the meat soft. Brining the turkey can help to prevent it from getting overcooked if you forgot to turn off the oven and cook it for a little longer.
There are two methods to follow for those who want to learn how to brine a turkey. Traditional brining will make the turkey plump by causing it to retain a lot of moisture made up of water. The traditional brine solution is a simple solution made up of water and salt. The first thing is to mix half cup or six tablespoon of kosher salt into a 1 quart cup. You should microwave the brine solution for 5 minutes until it is warm.
Next, you are to find a pot that is big enough to hold the turkey so that the entire bird can be completely submerged in the solution. After putting the turkey into the pot, you must add some spices onto it and slowly pour the brine solution over the bird until it reaches to the rim of the pot. Next, you must put the covered pot that contain the turkey in brine solution into the refrigerator and refrigerate it for 12 – 24 hours.
Both the inside and outside of the turkey will be seasoned when you use a traditional brine solution. The protein will cause the muscle of the turkey to contract when cooking. Brining the turkey can break down the protein in the muscles so that the muscles won’t contract and cause the meat to be hard.
Dry brining is better compared to traditional brining because it does not add too much liquid into the turkey. This prevents the turkey to taste like too much moisture is retained in it. To create a dry brine solution, you must mix some kosher salt and baking powder into a bowl. After wiping the turkey dry, you can take some salt with your thumb and fingers and sprinkle them on the surface of the turkey.
It is not necessary to use up all the salt in the brine solution. The amount of salt you use will depend on how big is the size of the bird. After sprinkling the turkey all over with kosher salt, you can place it on a baking sheet and refrigerate it in the fridge for 12 – 24 hours. If you want to dry brine the bird for more than 24 hours, you should use a plastic wrap to wrap it to prevent the moisture from being evaporated.
To get the best result, you should use turkey that is not pre-treated for brining. The turkey that you want to use for preparing your Thanksgiving dinner should not have label such as kosher or enhanced. This is because salt has already been added to these turkeys and brining will make the turkey to become too salty.