Why Brine a Turkey?
Salt dissolves protein in the muscle fibers, so the meat absorbs the brine & retains moisture and flavor during the cooking process.
Apple Cider Fresh Herbs Citrus Fruit Garlic Spices Sugar
Add 2 cups of the liquid to a saucepan Add the salt + sugar Bring to a boil & let the salt + sugar dissolve Let it cool Once cool, add it to the rest of the liquid
- A 12-16 lb bird can brine overnight - A 3 lb turkey breast can brine for 3 hours