Brining is a technique used to infuse a roast with flavor and moisture. And salt if you're not careful.
First off, if you're thinking heritage turkey, read this post.
Second, if you haven't brined before, I recommend brining a chicken before you test your skills on the Thanksgiving guests.
Third, consider whether you really need to add the step. Not only is it one more item to add to your "to do" list, but you'll have one more day of negotiating around the bird, in its brine, in the refrigerator.
I've tried it once, and failed. Yes, it happens. Blame it on unclear instructions and a harried cook. Add those two together and it equals disaster. Kosher birds are already salted so you definitely don't want to brine if you've chosen Kosher.
Suppose you do wish to brine - here are some key steps and ingredients:
- Balance of salinity to water is key. 1 C salt per gallon of water is the ratio. Test salinity with an egg. It should float.
- Begin with 1 C Kosher salt, 1 C brown sugar.
- Add spices to taste - bay leaves, black peppercorns, candied ginger, juniper berries, fennel, clove, allspice.
- Cider, bourbon, gin, vermouth - some for the cook, some for the bird...
- Do not brine too long, the texture of the meat will change.
- Brine must be brought to a boil, then thoroughly cooled. Dilute with a gallon of cold water.
- Turkey must be completely submerged in brine for 1-2 hours. Up to 4 for a very large turkey.
- Rinse and pat dry before roasting, do not salt the pan gravy.
