What is Brining?
Brining is a culinary technique that involves soaking your turkey (or any meat) in a mixture of salt and water. During this process, the turkey absorbs the brine, infusing the meat with flavour, while the salt works its magic by retaining moisture.
Ingredients You'll Need:
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300g of table salt
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7.5 liters of cold water
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Additional flavourings (optional): herbs, spices, citrus, garlic, or bay leaves
Step 1: Choose the Right Container
Select a container large enough to fully submerge the turkey & also fits in your refrigerator. Options like a food-safe brining bag or a clean, non-reactive container such as a large stockpot or food-grade bucket work perfectly.
Step 2: Prepare the Brine Solution
a) In a pot, bring 2 liters of water to a simmer, Stir in the salt, ensuring it dissolves completely then transfer into the container you will use for brining.
b) Add any additional flavourings like herbs or spices at this point.
c) Let the brine cool to room temperature.
d) Add the remaining chilled water to the mixture, mix well and then place it in the fridge overnight to further chill.
Step 3: Submerge the Turkey
Place your turkey into the container. **It's incredibly important to have the brine completely chilled BEFORE placing the turkey in for food safety reasons.
Step 4: Refrigerate and Brine
Cover your container, ensuring the turkey is fully submerged in the brine. You may need to add a heavy plate or weight to keep it beneath the liquid. If you are unable to keep it submerged then move it around every 6 hours and have the breast facing down a majority of the time.
Step 5: Brining Time
Let the turkey brine in the refrigerator for at least 24 hours, but 48 hours is ideal for a turkey of this size. The longer the turkey brines, the more flavour it will absorb.
Step 6: Rinse and Dry
Once your turkey has completed the brining process, remove it from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels to remove any excess moisture. This step is crucial for achieving that crispy, golden skin.
