Brine turkey

Remove the turkey from the brine rinse it to remove excess salt. Place in the refrigerator for the specified period of time.

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The light flavor of the tarragon complements the smoked turkey perfectly.

. Place the turkey into a stockpot and pour the brine over top. Make sure the brine fully covers the turkey. Once the brine is fully chilled add the turkey to the container you plan to brine it.

Brine in a container that can keep the turkey fully submerged in the brine. Just dont leave the turkey in the brine for longer than recommendedover-brining can render the bird. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. This turkey brine is simple including just a few ingredients like water salt sugar and herbs. Did You Know.

Pour the apple spice turkey brine over the turkey and nestle the sliced apple and onion in the brine around the turkey. Brine the turkey. These quantities work best for a 14- to 16-pound bird.

Add brine covering the entire turkey. As a rule of thumb you should brine your turkey 45 to 60 minutes per pound. Remove turkey from brine after recommended time.

Rinse and pat dry with paper towels. Wet brines take no longer than 24 hours whereas a dry brine can be effective for up to. Cook turkey as desired.

If you plan on cooking a larger turkey you will need to make more brine unless you use a brining bag. Place it in a large roasting pan and let it sit for 1 hour. If it doesnt simply add more water.

Refrigerate the turkey for 12-18 hours. Pop the turkey into the fridge and let it brine for at least 8 hours and up to 18 hours. Brine the turkey.

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