To brine or not to brine? THAT is the question…
Thanksgiving is right around the corner, and you may be curious about all the articles you see talking about brining turkey.
First, most birds are pre-brined. Although it’s rarely stated anywhere, usually it measures anywhere from 4-15% “solution” added. What is solution you may ask? Moistness enhanced by injection with solution of salted turkey broth, salt, sodium phosphates, sugar & flavoring. That means you could be paying for up to 15% of added salt. Sadly when it cooks, the solution actually expels into the bottom of the roasting pan. Brining again will only make an extremely salty turkey. I prefer to purchase turkey which has no solution (or the very least amount). I do not wet brine but rather DRY BRINE—which is easier and there is no sloshing around in the fridge for a few days.
To Dry Brine Turkey
lightly rub the inside and outside of the bird with no more than 2 T. Kosher salt 24-48 days hours prior to roasting. The flesh of the turkey will absorb the salt and hold in its own natural moisture. Rinse and pat dry before seasoning and cooking.