The Brine

By Jonathan Reynolds

Total Time
15 minutes
Rating
4(26)
Comments
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Brine seeps into the meat to moisten and tenderize just enough to prevent it from drying out when cooked. The meat breaks down progressively, so once you get into the second-day range, be warned that the texture becomes -- how do we professionals put it? -- weird.

Featured in: FOOD; Belly Up

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Ingredients

Yield:About 9 cups
  • 9cups water
  • ½cup salt
  • ½cup sugar or maple syrup
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

102 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 0 grams protein; 1329 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine ingredients in a bowl. Stir until salt and sugar dissolve.

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Ratings

4 out of 5
26 user ratings
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Comments

Madelyn Holzman

There are no instructions on how long to brine the turkey

Eric Phillips

I used this to do a couple bscb's and it was great. 30 minutes seemed about right. Dry them off well before cooking if you are grilling or sauteing.

Madelyn Holzman

There are no instructions on how long to brine the turkey

David Look

This is from the article: The ideal length of time is 24 hours, but even a couple of hours will help.

Cathy

Need a little more info than this. I just picked up my fresh farm turkey . So I should start brining 24 hrs before cooking starts? Is this okay if I want to grill turkey?

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