is it better to brine or to inject the turkey? do i have to thaw the turkey before brining?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kate is a Recipe Tester for Food52
Hi Lena, I prefer a dry brine for the turkey (and frozen is fine): https://food52.com/recipes...
The Cook's Science Team believes good science makes great food. Our new book, Cook's Science, explores the science behind 50 of our favorite ingredients.
Hi there! If you have the equipment and where-with-all to inject the turkey, that can work just fine (it's how most commercial turkeys are treated). A wet brine will also work well, and something I've done many a year for Thanksgiving -- at America's Test Kitchen we recommend 1/2 cup salt per gallon of cold water for an overnight brine. The wet brine, however, does sog out the turkey skin. My favorite is a dry brine -- just salt on the meat, for 48 hours. It takes a little bit longer, but the salt will penetrate to the center of the turkey, seasoning it throughout, and keeps the skin from getting soggy. (Or, if you want to go a little outside of the box, our Koji Turkey will blow your mind... http://www.cooksscience...) -Molly
Please enter a valid email address.
Well played. You deserve a cookie.
A cookie crust with a delicious secret.
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
How Often Should You Clean Your Sheets?
Great Gifts for Mom, Under $100
Save on Our Clever Italian Risotto Pan