How to brine a turkey

How to Brine a Chicken or Turkey

Is brining your chicken or turkey worth it? 

YES!! Taking the time to brine your bird or brine other meats is always a great idea! Once you start to brine your poultry, you will never go back! Brining your bird ensures the meat is far more flavorful as well as juicy. You can brine any type of bird as well from frozen to fresh.

What’s the science behind the brine?

The combination of the salt & seasonings in a proper poultry brine dissolves the proteins in the muscle fibers of the bird, which allows the meat to absorb the brine flavors and retain moisture during cooking.

How long should you brine your chicken or turkey?

Check out our BRINE TIME CHART for all sorts of meats you can brine.

As a general rule of thumb, you'll want to let your poultry sit in the brine for at least 1 hour per pound of bird. Here's a breakdown of how long to brine a turkey based on size, if your bird is already defrosted or fresh:

12–14-lb. turkey: 16–18 hours
14–16-lb. turkey: 18–20 hours
16–18-lb. turkey: 20–22 hours
18–20-lb. turkey: 22–24 hours 

**Chefie tip** for the brine time:
I always buy the largest frozen turkey I can find for Thanksgiving. If I’m lucky, I can usually find one around 28lbs. This size bird takes usually takes 2-3 days to thaw. I place the turkey into a large igloo cooler. I fill the cooler with enough cold water to cover the frozen bird and then add the brine mixture. This allows my turkey to defrost safely while also brining at the same time. If you live in a warm climate, I will not recommend this. Keeping your poultry cold while it defrosts is an import health and safety need. Always brine your chicken or turkey at or below 40°F (4°C).

What type of ingredients make the very best poultry brines?

The key to flavor infusion from the brine comes directly from the ingredients within the brine! SALTOPIA’s award winning brines all include an incredible combination of flavors that not only infuse into the poultry but elevate the quality of flavor overall. Here are some of the ingredients that can be found in our poultry brines:

Salt:
Our sea salts are pure and all natural, which is ideal for any poultry brine! If you decide to make your own brine, please avoid using low quality table salts or kosher boxed salts as they are loaded with chemicals and added iodine, which will give your bird a metallic taste. Ick!
Sugar:
SALTOPIA also combines notes of sweeter ingredients which are absolutely necessary for creating a proper poultry brine. We use several different sweet ingredients to create different flavor combinations including cinnamon, star anise, oranges & other citrus fruits, cranberries, maple, brown sugar and many more. The combination of the salt and the sugar in our brines pulls some of the liquid from the poultry meat and replaces it with brine flavored water which is how the flavor is infused into the meat.
Savory Herbs:
We also love using fresh, savory herbs in our brines here at SALTOPIA. By selecting the right herb combination, we create a delicious umami flavor for our brines and ultimately poultry as well.

Should your turkey or chicken be rinsed after brining?

Truthfully, I never rinse my turkey after brining it. It’s entirely your call if you prefer to wash off the particles from the brine, but it’s not necessary at all.

What's the best way to cook a brined chicken or turkey?

The real answer to that question is: any old way you’d like to cook it! Brining the poultry has no effect on how it should be cooked. You can deep fry your bird, roast it, smoke it, spatchcock cook it on the grill – whatever you’d like! My personal favorite is always roasting the bird. It requires no special equipment and is super easy as long as you follow the proper cooking instructions. I typically roast my turkey in the oven, allowing approximately 14 minutes per pound at 325°F (162° C).

Now go GOBBLE, GOBBLE and have a delicious day!

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