What are the best Brining Bags?
No matter the size of your feast, we have found the best brining bags for your turkey. Large and strong to give you a tender and juicy turkey.
How To Brine a Turkey
This article is courtesy of The Kitchn
Makes 1 turkey
What You Need
4 quarts water
1 cup coarse kosher salt, or 3/4 cup table salt
Aromatics: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.
1 large pot or bucket with a lid
Measuring cups and spoons
Find a pot and make fridge space: Find a pot or food-safe bucket large enough that you will be able to entirely submerge your turkey. Next, clear some fridge space and make sure your pot will fit.
Place the turkey in the pot: Unwrap your turkey and remove the giblets, then transfer it to your pot. Add any aromatics you’d like to use.
Mix the brine solution: Heat 1 quart of water in the microwave until warmed — it doesn’t need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt has dissolved. Let the liquid cool slightly; it’s fine if it’s still a touch warm.
Pour the brine solution over the turkey.
Pour the remaining 3 quarts of water over the turkey: This dilutes the salt solution to the best ratio for brining and also helps further cool the solution.
Make sure the turkey is completely submerged: If necessary, prepare additional brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey.
Cover and refrigerate: If the turkey floats, weigh it down with a dinner plate. Cover the pot and place it in the refrigerator.
Brine for 12 to 24 hours.
Rinse the turkey in cool water and pat dry. Clean your sink thoroughly after doing this step to avoid cross-contamination. Pat the turkey dry with paper towels.
Dry for another 24 hours for crispier skin, optional: If you have time, let the turkey air-dry overnight in the fridge. Place it on a roasting rack set inside a roasting pan and cover loosely with plastic bags to avoid cross contamination. This drying step will give your turkey crispier skin.
Roast as usual, but check your turkey early: You can roast the turkey either immediately after brining or after air-drying. I’ve found that brined turkeys tend to cook a bit more quickly, so cook as usual, but start checking the turkey’s temperature an hour before the end of your estimated cooking time.
Make sure the turkey is completely submerged: If necessary, prepare additional brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey. Cover and refrigerate: If the turkey floats, weigh it down with a dinner plate.
Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. It doesn’t turn it into a salty mess, either.
To brine a turkey, you will first need a large, nonreactive container. This could be plastic, glass or stainless steel. Other metal containers will react with the brine solution and give the turkey a metallic flavor. One great trick is to use a large, food-safe sealable bag.