Roasting a turkey can be an intimating and daunting affair.
Putting the turkey on the grill or smoker can elevate the anxiety even more.
Thankfully, we have science and salt to help us avoid the dreadful dry turkey.
Mike Lang
What is Turkey Brine?
If you better scale the amount, its 1 part salt to 20 parts water.
I use Morton Kosher Salt, which has large crystals.
Mike Lang
Table salt requires a smaller measurement.
Plus, not allkosher saltis the same size.
To ensure accuracy weigh your salt.
Mike Lang
1 cup kosher salt weighs 225 grams.
How Does Brining Work?
As the turkey soaks, the salt works its way into the turkeys protein cells.
Mike Lang
There is so much winning here I cant control myself!
Is Sugar Needed in the Brine?
Whether your turkey is roasted, deep fried, or smoked, this brine will deliver plump moist meat.
Mike Lang
Here, the process of smoking naturally paints a turkeys skin a beautiful deep mahogany.
If you brine these, they will become too salty.
it’s possible for you to simplysmokethose as is.
Mike Lang
Brining turkey takes time and effort.
If using a frozen turkey, it does not need to be completely thawed before brining.
If the turkey is partially thawed, it can go straight in the brine.
Mike Lang
While I landed on parsley, dont be afraid to mix up your own flavors.
The salt and water are crucial to adding moisture; the flavor combination can expand with your imagination.
Soak chicken breasts in the brine andgrill them.
Mike Lang
For fun, grill an unbrined chicken breast along with it just to see the difference a brine makes.
How to Plan Ahead
Planning to cook a turkey is a process in and of itself.
When adding a brine, it pushes the planning out even further.
Bring it up to a boil over high heat.
Reduce the heat to a simmer and stir until the salt has dissolved.
you could also replace the water with ice to help it cool even faster.
Cool the brine to room temperature.
Then refrigerate it until chilled.
In a 4 1/2-gallon container, add the turkey and cover it with the chilled brine.
Refrigerate it for 24 hours.
Set a wire rack over a baking sheet.
Remove the turkey from the brine and place it on the prepared baking sheet.
With a paper towel, remove any residual salt and brine ingredients from the turkey.
Pat the turkey dry.
Transfer it to the refrigerator, uncovered, and let it air dry for 24 hours.
This will help crisp up the skin when you cook the turkey.
