Brining is simple science and just makes good sense. Every year there is a debate to baste or to brine. One big reason not to baste is temperature loss. Every time you open the oven door you lose temperature creating an uneven heating environment and an imperfect condition for the turkey.
Brining allows you to use science to your benefit via osmosis. A brine solution allows the soaking solution to penetrate the bird and that moisture stays inside through the cooking process.
Brining is simple given that you follow a few easy instructions.
Combine 1 gallon of water with 1 cup of salt (I prefer ¾ cup salt and ¼ cup smoked salt) along with your choice of brine seasoning, if desired and also optional is up to ½ cup brown sugar. Bring this mixture to a boil and then chill (the brine solution and yourself…) Around 12 hours or so before you begin roasting (usually the night before) combine the brine solution with 1 gallon of heavily iced water and submerge the bird. If you are using a whole turkey, breast down is the general rule.
Right before roasting, remove the bird and pat dry with a tea towel or paper towel and cook/roast as desired or instructed.
That’s all there is to brining; be the envy of the table this year with a moist turkey, not some dried, chewy old bird.
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