Turkey Brine

Fried, roasted, grilled or smoked, a brined turkey has a better flavor, is more tender, and more moist. Brining is easier than you think. This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! A basic brining technique for whole turkey smoked on the Weber Smokey Mountain Cooker.

Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool. Stir in remaining gallon plus 3 ½ quarts of cold water. Remove giblets and neck from turkey. Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24. Learn how to make a turkey brine and brine that Thanksgiving turkey with help from chef Sara Moulton. Nov 20, 2010 Who wouldn‚Äôt want to eat a tender, moist, and flavorful turkey for their Thanksgiving feast? Brining is a salt m

After 4 hours, remove the turkey from the brine, rinse VERY WELL under running water, several times, and pat dry inside and out with paper towels. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 6-8 hours. Permalink Consider a turkey brine for the upcoming Thanksgiving Day holiday, where in the US most of us traditionally eat a Turkey dinner. For those of you who haven’t tried a.