How To Brine A Turkey

If you're tired of turkey breast meat that comes out of the oven dry or dries up overnight in the refrigerator, knowing how to brine a turkey will help you solve this nagging problem. Brining works to tenderize the turkey's meat by partially breaking it down, and it also provides a small amount of protection against over-cooking. If you want to be a culinary hero, knowing how to brine a turkey will earn you the reputation of the cook who made dinner guests look forward to turkey white meat all over again.

In order to brine a turkey, you must have the following:

• 2 cups of Kosher salt

• Pot for holding a turkey

• Turkey brining bag

1. Prepare your brine solution. Fill the pot with water and then pour in the salt. Boil the water so that the salt dissolves, stir the salt and let it cool, then put it in the refrigerator overnight. If you're using a bag, then fill the bag with the brine solution once it's cold, then put it in a bucket large enough to keep it from tipping over and potentially spilling, and put it in the refrigerator.

2. Prepare your turkey. Remove the turkey from the package, take out the package of innards, and then rinse the turkey thoroughly, inside and out. Submerse your turkey fully in the brining solution and seal the pot or tie off the bag. Leave the turkey in the refrigerator for 12 to 24 hours, depending on the size of the turkey.

3. Rinse off your turkey. When you remove the turkey, thoroughly rinse off the brining solution and pat it dry with a paper towel. Be sure to dry the turkey inside and out. Further prepare your turkey for cooking the way you normally would.

Warnings:

• Make sure your turkey's brining solution is below 40 degrees Fahrenheit.

• Make sure that your turkey stays below 40 degrees while it is brining.