Easy Turkey Brine Recipe - I Heart Naptime (2024)

FAQs

Easy Turkey Brine Recipe - I Heart Naptime? ›

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

Brine your turkey for 12 to 24 hours. The longer the better, but honestly, even a quick brine does wonders for the turkey. If you only have a few hours before it needs to go in the oven, then it's still worth doing. Be sure to keep your turkey covered and refrigerated while brining.

Brining your bird with this basic solution of water and salt means the meat will be more juicy and flavorful. We independently select these products—if you buy from one of our links, we may earn a commission.

For Best Results. Use a ratio of 1 part baking powder to 3 parts salt, plus any seasonings like pepper and garlic powder. Then, allow the food to dry between 8 and 24 hours, on a rack in the fridge, before cooking. Technically this is known as a dry brine.

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

For a traditional brine, all you need is water, salt and a little time—that's it; you barely even need a recipe. I like using 1 tablespoon of kosher salt for every cup of water. For smaller cuts, like chicken breasts or pork chops, 4 cups of water will be sufficient to cover the meat completely.

Ideal brining time is about a half an hour, but I've found that even a 15-minute brine makes a difference. The meat cooks up juicier and with more flavor than it does otherwise. You can also brine for longer, but after about two hours, the meat can start to get a bit mushy.

Brining Times: Pork chops, chicken breasts, or meats about one inch thick: 45 minutes to 4 hours. Fish: Its structure is delicate so brine no more than 1 1/2 hours. Whole chicken and Cornish hens: 4 to 8 hours, depending on size.

Just use salt! Salt is the magical ingredient that makes the proteins in the meat better at holding on to moisture. And salt is what can penetrate deep into the meat, seasoning it all the way through. You don't need water for the same benefits!

Is it OK if turkey is not fully submerged in brine? ›

Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.

We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).

Turkey must be completely submerged. If you need to add more water, add 1 cup at a time plus 1 tablespoon of salt to keep the ratio. Refrigerate or keep at 32 to 40 degrees for at least 10 hours but better if closer to 24 hours. Remove turkey from brine and pat dry.

Using an overnight dry brine and pairing it with ARM & HAMMER™ Baking Soda—applied directly to the turkey before roasting—is a good way to tenderize your turkey and create a crispy, brown exterior. Conversely, wet brining involves dissolving salt in water and then submerging your cuts of meat.

Baking soda. Here's where it gets science-y: The baking soda raises the pH on the outside of the meat as it marinates, in a process known as velveting (which can also be done with a cornstarch slurry). This makes it so the proteins have a harder time bonding to each other when it's time to cook the meat.

Along with salt, sugar (either brown or white granulated) is a dry-brine must-have, essential both for its browning capabilities and flavor-enhancing properties.

Salt brine is a solution of salt (typically sodium chloride) and water. It has a freezing point lower than pure water and, as such, is a useful tool in reducing the adhesion of snow and ice to road surfaces.

Two: add a sugar (white, turbinado, brown) to your solution to cut the salt, try for example 2/3 cup of Kosher salt and 2/3 cup of white sugar to a gallon of water.

Brine is a saturated or strongly concentrated solution of water and salt especially sodium chloride. Examle : 1) a strong saline solution (as of calcium chloride) 2) the water of a sea or salt lake. 3) solution of potassium chloride in water. 4) Salt water used for preserving and pickling foods.