Ny Times Turkey Brine Recipe

Rule 1 of Dry Brining The larger the piece of meat the more time is needed for the brine to be effective.

Ny times turkey brine recipe. Cook for another 20 minutes to an hour for turkeys that are 14 pounds or larger less time for smaller turkeys or until the turkey back turns dark brown. Combine 14 cup salt the. I usually grill the turkey also following Joy of Cooking instructions.

Ive never tried a dry brine--it sounds intriguing. The turkey is always flavorful and delicious and not too salty. The main ingredients are maple syrup soy sauce brown sugar and whiskey.

Go low and slow on the temperature with wood chips added in pierced aluminum foil packets every 45 minutes or bottle of Nouveau whichever comes first. Sam Sifton is the restaurant critic of the Times. Pat the turkey dry with paper towels and put on a rimmed baking sheet.

A dry brine also called pre-salting involves rubbing the salt. They want advice and stern direction. Time 3 12 hours plus 2 days brining.

I follow the directions in the All New Joy of Cooking. Remove the neck and giblets from the turkey and save for gravy. Readers want to know whether to brine their turkeys how to brine their turkeys how to keep the brined turkeys cold enough while they are brining whether it is possible to overbrine them.

Yield 12 to 14 servings. Tear the bay leaves to release their natural oils. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast.