LET’S TALK TURKEY: TO BRINE OR NOT TO BRINE THAT IS THE QUESTION
We at Spice For Life are in favor of brining turkeys and let us tell you why. There is nothing like a perfectly cooked turkey with all parts of the bird being moist. When a turkey is roasted, smoked or barbequed, in the cooking process the bird can loose up to 30% of its moisture. And it is the turkey breast, the white meat that dries out the most because it is the first part done. Brining a turkey can cut that loss of water almost in half, so every piece is moist. Brining is a very easy process. Most turkey brines are mostly sugar and salt, our brine includes fun ingredients, such as: juniper berries, red, white and black peppercorns, allspice berries, bay leaves, thyme, orange peel and much more.
How to Brine A Turkey
For a medium size turkey (12-16 lbs.) about 1 lb. of brine mixture is needed. If the turkey is frozen, it should be completely defrosted before starting the brining process. Do not use a turkey that has already been injected with some other ingredients. The proportion is 2 gallons of water to 1lb. of brine mixture. Put the brining mixture and water into a large pot and bring to a boil. Remove from heat and allow to completely cool before adding the turkey. Place the pot with the turkey and mixture into the refrigerator and let it sit overnight for 12 hours. You do not want it to sit much longer than that or the turkey could get mushy. Completely wash the turkey and pat it dry. Discard the brining mixture. Then start your family’s traditional Thanksgiving turkey recipe.
Happy Turkey Day to you all!