How to Brine a Turkey
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
A brined turkey will be extra flavourful and have less chance of the meat drying out too much. Do note that brined turkeys will cook faster than normal, so a meat thermometer is an excellent choice. Brined turkeys will not need salt rubs (or even sprinkled on top) prior to roasting.
| Prep Time |
Cooking Time |
Servings |
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1 person |
Ingredients:
- 6 litres water
- 10 oz kosher salt
- 8 oz brown sugar
- 2 Tbsp whole black peppercorns
- 8 bay leaves
- 4 Tbsp juniper berries
- 1 litre ice
- 1 turkey (thawed)
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Directions:
- Find an enormously large pot.
- Place all ingredients except ice and turkey in it and bring to a boil.
- Remove from heat and add ice to cool it quickly.
- Quickly wash turkey and place in cooled brine for 12 hours to 2 days. Keep in a fridge or very cool area during this time.
- Remove from brine and rinse turkey twice before roasting. Discard brine.
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