Dry brining a turkey is the easiest way to enjoy a delicious moist turkey at your holiday table. You'll amaze your guests and you'll be sharing my secrets on How to Dry Brine a Turkey with your family and friends. As Thanksgiving and the holiday season approaches, thoughts to turn to plum juicy turkeys, roasted to perfection, served with gravy and all the trimmings….. But how many times have you had sat down to dinner to be disappointed by a dry and flavorless bird?
The Hands-Down Best Way To Brine Your Thanksgiving Turkey
The Pros and Cons of Brining A Turkey for Thanksgiving - Organic Authority
Over the years, I have not been shy about my indifference toward turkey. This is very impressive at this point in the month, as I have cooked about 40 pounds of turkey in the last three weeks. It was just salty enough, with a bit of creamy tang provided by the buttermilk. For one, a turkey is always at its tastiest when you break it down, and respect each part as its own thing. Beyond that, buttermilk promotes extremely rapid browning, and buttermilk-soaked thighs and legs are likely to burn before they reach their ideal temperature. This could be mitigated with some aluminum foil, but it requires some futzing and a lot of vigilance, and I like to keep things futz-free and uncomplicated if possible.
Call it a brine of the times, but I challenge you to make this the year you brine your turkey. The salt allows the proteins in the meat to absorb water, which is then retained after it cooks to make for a juicier end product. My brine is a salt and sugar solution flavored with apple cider, lemon, rosemary, thyme and garlic.
Beth Rifkin has been writing health- and fitness-related articles since Her bylines include "Tennis Life," "Ms. Fitness," "Triathlon Magazine," "Inside Tennis" and others.