Let’s break it down – a brine is salt water (think seawater), and brines have been used for centuries to preserve food.
Raw turkeys are soaked in a brine to help retain moisture, enhance flavor and increase tenderness. (We recommend an 18 hour brine).
Moisture retention: The salt in a brine draws the moisture out of the turkey, which is then reabsorbed by the meat along with the flavors added to the bring
Added Flavor: Turkey brines include additional ingredients like sugar, spices, herbs, and citrus that are infused into the meat.
Tenderness: The salt in a brine also breaks down the proteins in the meat, making it more tender.
Create your brine (check out our recipe for a simple, flavorful turkey brine) and place the turkey in a large, food-safe container or a large, clean garbage bag. Pour the cooled brine over the turkey, ensuring it is completely submerged.
