is it better to brine or to inject the turkey? do i have to thaw the turkey before brining?
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.
Psst: Lentils keep just as long as dried beans but cook much faster
Lentils + Sausage + Cheese
How the Pros Cut Citrus
5 Recipe-Writing Quirks That Bug a Professional
Want Great Hummus?
Super Sesame-y Sesame Noodles
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)