Brined Turkey
Source of Recipe
Radio Broadcast
Recipe Introduction
Basically, they prefer kosher salt over table salt, the latter having iodine and anti-caking agents which may affect taste. And they even address amounts needed based on weight, rather than measure. For instance, they say a cup of table salt weighs 10 ounces, while the same measure of kosher salt weighs anywhere from 5 to 8 ounces. (Diamond Crystal kosher salt weighs in at 5 ounces per cup, as compared to Morton kosher salt, at 7.7 ounces.)
Here is the information from their formula chart:
Type of brine: Basic
Per quart of brine
1/2 cup Diamond Crystal kosher salt
or 1/4 cup + 2 tablespoons Morton kosher salt
or 1/4 cup table salt
1/2 cup sugar
Amount needed: 1 quart per lb. of food, not to exceed 2 gallons brine
Time to brine: 1 hr. per pound, not 8 hrs.
Type of brine: High-heat roasting, broiling, or high-heat grilling
Per quart of brine:
1/4 cup Diamond Crystal kosher salt
or 3 tablespoons Morton kosher salt
or 2 tablespoons table salt
2 tablespoons sugar
Amount needed: 1 quart per lb. of food, not to exceed 2 gallons brine
Time to brine: 1 hr. per pound, not 8 hrs.
They've added one dimension to brining that I hadn't been aware of before: drying out the bird. Here's what they say: Brining does have one negative effect on chicken and turkey. Adding moisture to the skin as well as the flesh can prevent the skin from crisping when cooked. We found that air-drying, a technique used in many Chinese recipes for roast duck, solves the problem. Letting brined chicken and turkey dry uncovered in the refrigerator allows surface moisture to evaporate, making the skin visibly more dry and taut and therefore promoting crispness when cooked. Although this step is optional, if crisp skin is a goal, it's worth the extra time.
For best results, air-dry whole brined birds overnight. Brined chicken parts can be air-dried several hours.
They recommend laying the bird on a heavy-duty cooling rack to allow air to circulate freely all around it.
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