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Baking A Turkey With Salt Brine
Brining is the ultimate secret to a juicy and tasty turkey. Brining acts as a marinade and helps in preventing the bird from drying out. It enhances the flavor and keeps the bird moist. The end product is definitely superior to one where brine is not used. |
Baking a Turkey with Salt Brine:
One needs to start a day before the baked turkey is required. A large container that allows space for the turkey to be turned is appropriate. It needs to be refrigerated at a temperature not less than 40 degrees Fahrenheit to thaw it out. The turkey should be prepared by thawing it out first and then cleaning it well both on the inside and outside.
The brine can be prepared by mixing three quarter cup of salt and three quarter cup of sugar in one cup of boiling water till it is dissolved. Then add it to a gallon of cold water. Add herbs or spice. Cool completely before immersing the turkey. Brines can be hot with pepper added; savory with herbs and garlic, or sweet with molasses and brown sugar. Sugar counteracts the salt and brings out additional flavors.
Let the brine cover the turkey completely and only then should it be refrigerated.
Just before baking, take the turkey out of the vessel and hold it under a running tap till all the salt on the surface is washed both inside and out. Discard the brine. Brining acts as a tenderizer so brined turkey cooks faster. Keep a check on it.
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