2/3/2024 0 Comments Smoked turkey rest timeIce can be used to keep it cold but that will dilute the water. What if you can’t fit it in the fridge? Then you’ll need to use an insulated ice chest or something similar. Place the turkey in the brine container and place it in the fridge so it will stay at or below 40 ☏ during this process. You’ll know when this happens because the water will get clear again. A large container such as a 5-gallon bucket or similar (food grade)Īdd 2 gallons of water and 2 cups of kosher salt to the brine container then stir until the salt is dissolved into the water. ![]() Ok, if you’re not convinced, that’s fine. I’m always trying to find ways to improve and in my opinion, dry brining is a much improved way to brine the holiday turkey over wet brining. I’ve done it for years but trust me when I say that dry brining is a much better option. This could also be called the messy method because it is very messy, takes up a lot of space in the fridge and you have to find a container big enough to hold a turkey and enough water to cover it. That is some crazy science but it works!ĭry brine the turkey for at least 4 hours in the fridge but 8-10 hours or overnight is fine and there’s really no need to rinse when you’re finished. When you add the salt, you will immediately see the water start coming to the surface and melting the salt. I usually do it until it looks right then add a little more for good measure and it’s NEVER overly salty using this method. ![]() Truth be told, you’d have a hard time over doing it. I just try to get good coverage on the entire surface area. I go more by looks than measuring in my own cooking. Most recommend a half teaspoon of kosher salt per pound which amounts to 6 teaspoons equivalent to 2 tablespoons of kosher salt on my 12 pound turkey. If you are interested in the process you can look up “denaturing” but that is what happens when you brine a piece of meat such as a turkey via the dry or wet method. This salty mixture then reabsorbs through the skin and down into the meat. ![]() The salt draws moisture from the meat, up through the skin where the water and salt mix together to create a slurry. This is simply a method by which you sprinkle kosher salt all over the outside of the turkey then place it in the fridge overnight. Dry brining works just as well as wet brining in my opinion and can be less messy if you are short on space and/or do not have a suitable container or space to wet brine a large bird.
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