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If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
Whether you choose to brine it—either wet or dry—or use a compound butter, flavor injectors, or a marinade, each technique brings its own unique benefits and delicious results.
Brining can impart flavor, tenderize the meat, and make the final bird especially juicy and moist. For a traditional turkey brine, buttermilk can be combined with salt, and lots of it, for these ...
If you've paid attention to any sort of Thanksgiving-themed food show over the last few years, you've heard about brining, a process that soaks meat to help fight off the inevitable moisture loss ...
Add pickle brine, water (enough to cover the turkey completely; this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.
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Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak turkey 15 minutes to remove excess salt. Pat turkey dry.
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