Brine, what’s that you ask? Well here we are on trendy tuesday and what a better day than to explore the latest Thanksgiving trends. What’s Brine? This is the secret that chefs never tell you about. It’s very easy and economical, and requires no special cookware. Brining is like a marinade, as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavorings which results in a tender turkey.
Some good to know’s….
- What type of salt to use in brine: Kosher salt and table salt (without iodine) are the most common salts used in brining. Sea salt can be used, but it tends to be quite expensive.
- A cup of table salt and a cup of kosher salt are NOT equal. Table salt weighs approximately 10 ounces per cup and kosher salt weighs approximately 5 to 8 ounces per cup (depending on the brand). If using kosher salt in a brine, you must use more than 1 cup to achieve the same “saltiness” you would get from 1 cup of table salt.
- Remember you must refrigerate your turkey so be sure to pick a container that is big enough to fit your entire turkey. a brine bag? a small picnic igloo? a big pot?
- You will want to brine your turkey for at least 24 hours before you cook it.
This was my first year at cooking a turkey for some friends this weekend so I went on over to good ol’ Martha and found a delish recipe…
So the recipe I did was her white wine and butter one…here. First I brined my turkey for 24 hours, then I patted my turkey dry and let it sit in the fridge for another 24 hours to dry out and make the skin crispy, next up I follower her 13 step tutorial, check it out!
And as you can see, there were NO leftovers. Just means I will have to make another Turkey for this thursday 🙂
Who wouldn’t want to eat a tender, moist, and flavorful turkey for their Thanksgiving dinner? Give it a try and brine it up!