![]() ![]() The wet brine softens the skin when you should be trying to get it as dry as possible.The process wastes a lot of ingredients as it has been proven that besides salt none of the ingredients actually absorb into the meat.Finding room to fit the brine tub in your refrigerator can be a nightmare, especially a day before Thanksgiving.This method works, but does have its drawbacks: ![]() Liquids, herbs, and spices like beer, vegetable broth, rosemary, sage, and thyme, are commonly added to the brine. You submerge the turkey in a bath of salted water for at least 8 hours. This has long been the recommended method. 1 – Soak the turkey overnight in a wet brine There are two schools of thought when it comes to brining a turkey. If you’ve been lucky enough to find an unsalted bird, you will definitely want to brine it ahead of time. I prefer to buy a turkey that hasn’t been salted, as I like to control the whole process and what goes into the turkey.įor more tips check out our guide on how to pick the best turkey. Pre-salting or brining is essential if you want to serve a moist turkey. There’s nothing wrong with either of these approaches. Kosher turkeys have been salted on both the inside and outside When shopping for turkey, if the label says “basted,” “self basted,” or “enhanced,” it means the turkey has been injected with a salt solution. The golden rule is to allow one pound of turkey per adult you need to feed. If you need more meat, then cook two smaller birds.
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