So you’ve probably heard about brining turkey before, but do you know what it is and why you would want to do it? Brining a turkey is a process of soaking the bird in liquid salt water for about 12 hours. The salt water dissolves all the natural goodness in the bird and locks it in, allowing you to roast your turkey at higher temperatures than usual. It sounds like an easy task, but there are a few things that can go wrong if not done right. To help with this, we’ve laid out some tips on how to brine a turkey successfully.
How To Brine A Turkey
There are a few different ways to brine a turkey. The most common way is to put the turkey in a large pot, cover it with water, add 1 cup of salt per gallon of water, and then cover the pot and let it sit in the fridge for 12 hours.
This method works great and is extremely easy, but what if you don’t have a large pot to fit your turkey? What if you’re cooking for ten people? You might be better off with another method. The second method is to take the turkey out of the fridge at the beginning of the brining process, rinse off the salt, and then put the turkey in a pot of fresh water along with fresh herbs and spices.
This method can work well for smaller groups, but it doesn’t work for larger turkeys, as there isn’t enough room in the pot.
Tips For A Successful Turkey Roaster
– Dry the turkey well before placing it in the turkey roasting pan. You can place the pan in the oven and turn the heat on low while the oven is heating up, or you can put the turkey in the oven and then come back to it later. Either way, make sure the turkey is completely dry before placing it in the oven.
– If you don’t have a turkey roasting pan, use a large brownie pan or a disposable aluminum pan. Just make sure there are no cracks between the pan and the oven.
– Not only should you dry the turkey, but you should also dry the skin. If there is a single drop of water on the skin, the heat will not be able to evaporate it. This will cause the water to steam and the meat to get soggy.
– Oil the outside of the turkey well before placing it in the oven. This will keep the outside from drying out too much. – Make sure the turkey is up to temperature before you cook it. If the turkey has been in the fridge for a while and then placed in a hot oven, it will be under-cooked. Make sure to let the turkey reach room temperature before placing it in the oven.
– Make sure the oven is fully preheated before placing the turkey in it. If you put the turkey into a hot oven without hitting the temperature first, it will burn or get overcooked.
– Make sure the turkey has enough time to rest before serving. The juices that run out of the turkey while it is roasting will be less flavorful if the turkey is finished too quickly.
-Don’t let guests pick at the turkey while you are serving the meal. Let the turkey rest and then serve it. This also includes your guests, don’t let anyone pick at the turkey while they are at the table waiting for their food.
Don’t forget the rub!
While it may seem a bit backwards, don’t forget to add rub to the turkey during the brining process. Not only will the rub help you get more flavor from the brine, but it will also help keep the meat moist. You can make your own rub or use store bought rubs. Store bought rubs are easy to find and come in a variety of flavors, so you won’t have to worry about making one from scratch.
If you aren’t a fan of store bought rubs, you can easily make your own. You can use any rub spices you like to make it your own. If you’re making the homemade rub recipe, make sure to double the ingredients because you’re going to want to keep rubbing the turkey while it’s in the oven as well.
Let it rest
Resting the turkey is a big part of the brining process and it is one thing you should do whether you brine the turkey or not. If you don’t rest the turkey, the meat will be spongy and will not be very tasty. Make sure to let the turkey rest for about 20 minutes before serving.
Keep your fingers crossed
During the brining process, you might have a few mishaps. One of these mishaps might be if your pot is not large enough to fit your turkey. If so, it may not have enough water to fully submerge the bird.
If this is the problem, you should let it sit in the water for another half hour and then try again. If the pot is too large and the water is too shallow, the salt will not have a chance to fully dissolve, and the turkey will be slightly under salted. The turkey will still taste good, but it will be slightly less flavorful than if it had been fully submerged in the brine.
If this is the case, you will want to double the amount of salt you use the next time around.
Baste with butter and brown sugar
Baste your turkey during the roasting process with melted butter and a combination of brown sugar and hot sauce. Baste the turkey with the melted butter, and then baste it again with the mixture of brown sugar and hot sauce about 20-30 minutes before the end of the roasting process.
Basting with butter during the roasting process will give your turkey a delicious, golden brown crust. Basting with this mixture will help the turkey maintain a moist and tender inside while keeping it from burning. The butter and brown sugar mixture will create a delicious caramelized flavor that is sure to please your palate.
If you’ve made it this far in the article, then you’ve probably got a good idea on how to brine a turkey and how to cook one in general. When it comes to brining and roasting a turkey you want to make sure you’ve got everything done correctly. Make sure the turkey is fully dry, up to temperature, has enough time to rest, and is basted with butter and brown sugar. This will ensure that your meal is tasty and delicious. Brine a turkey, and you will have a flavorful meal with a crisp golden skin.