Turkey Brine Recipe New York Times

Place the mixture with the.

Turkey brine recipe new york times. Brining a turkey is the act of submerging the raw bird in a solution of salt sugar and sometimes spices or aromatic vegetables or both. Place turkey in bag and seal carefully expelling out air. Refrigerate uncovered for at least 12 hours and up to 2 days.

Mix the softened butter with the pepper. If its ease and efficiency youre after weve got not one but two great recipes for moist turkey meat and neither require a brine. With only two ingredients buttermilk and salt this might be the least complicated turkey brine recipe ever The trickiest step will be pulling out your kitchen scale to weigh out the salt but its worth doing if you can to ensure a properly seasoned turkey The acid in the buttermilk leads to moist tender.

Heat oven to 450 degrees. Remove from heat and add ice cubes to cool. Rub the dry brine all over the turkey including inside the cavity.

Place it on a rimmed baking sheet and refrigerate for 48 hours. Salt in bag and stir to dissolve salt. Place turkey in the refrigerator.

Tear the bay leaves to release their natural oils. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs for a 15-pound turkey youd have 3 tablespoons. 1 whole 6- to 8-pound bone-in turkey breast see Tip 4 lemons quartered for garnish.

Try a Tea-Rubbed Maple Turkey for smoky flavors. Place the turkey on a large rimmed baking sheet. You could brine for 24 hours or even just overnight.