Fresh turkeys are typically not preserved this way. I will say that my friend Julie found frozen turkeys at Whole Foods that were injected with a sodium solution, but on a very small scale.
We just decreased the amount of time we brined them around 12 hours instead of and they turned out great! Take the brined turkey out of the brining bag or pot or whatever vessel you set it in for brining , then discard the brine and set the turkey in a clean sink. Turn on the water and move the turkey underneath the water, allowing the water to run all the way into the cavity, and even using your hands to rub the surface of the turkey as it rinses.
The low-sodium broth at Whole Foods, for instance, is much, much lower in salt than the low-sodium broth in stores. This gives you a relatively mild brine designed for a whole turkey. When brining smaller foods, you can get away with using a stronger brine for less time, but in order for the brine to gently penetrate a whole turkey, you're better off with a 5 percent solution.
Kosher salt is ideal for wet brining, but because the salt gets dissolved, you can use any type of salt. If you're creating your own recipe, keep in mind that different salts have different densities, so it's best to weigh the salt and the liquid to ensure you maintain the 5 percent ratio of salt to liquid. Then, let it cool. Some popular brine add-ins include bay leaves, peppercorns, star anise , whole allspice, dried chile, rosemary sprigs, garlic , and orange zest.
When roasting, any sweetener will cause the skin to brown more quickly, and you may need to cover the top with foil if it gets too dark. Once this liquid cools to room temperature, add the remainder of the water for the brine. Let the brine return to room temperature before pouring it over the turkey. If you're in a hurry, add the equivalent amount of ice to chill the brine.
For turkey, you need at least 12 hours to brine, but barely 8 for marination. Fun Fact: Your turkey might gain around a pound after brining. Brining is easy, and it makes cooking even easier. We have made the process simpler to understand by breaking it down into steps. You will also need a pot big enough to submerge the turkey.
It can be a stainless steel pot or a plastic bucket. You will need coarse salt and water. Lastly, you need enough space in your fridge to place that pot. The basic brine solution has salt and water, but many recipes call for additional herbs. The ideal ratio for a brine solution is one and a quarter cups of salt for every gallon 50 grams of salt for every liter of water.
You can now add herbs and spices like rosemary, cinnamon, thyme, garlic, and lemon. Hot Tip: Use warm water to dissolve the salt, but let it cool down before putting the turkey in it. Using a big enough pot, submerge the turkey into the brine.
If not, then you should make some more brine solution. Cover the pot and place it in the refrigerator for at least 12 hours. Take the turkey out after 12 hours. Again, it is okay to leave it in for 18 to 20 hours, but never more than 24 hours. Rinse the turkey with cold water and pat dry it with clean paper towels. This is when you can add more spices, except salt. Now, roast it immediately or put it back in the refrigerator to air dry.
Hot Tip: We recommend taking the turkey out of the brine around 8 hours before you plan to cook. Rinse, dry, and put it back in the fridge for 8 hours to dry. A dry turkey will take less time in the oven, and the skin will turn out crispier. You can let it dry for 24 hours; the longer it dries, the crispier it gets. It is entirely possible to brine for too long. Brine your turkey for more than 24 hours, and you will get a weird mushy texture. Moreover, it might turn out too salty.
Even if the meat remains edible, the gravy will ruin it for everyone.
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