Brine the turkey

Brine your turkey like a chef 

Brining a turkey really makes a difference. Try it, and you'll adopt it! It's simple: brining enhances its flavors, makes it more tender, and so much juicier. Here are our team's super simple tips for a chef-worthy brine.

Equilibrium salting

Infallible, this technique will allow you to brine your turkey in just a few steps. Here they are: 

- Place the raw turkey in a plastic, glass, or stainless steel container.
- Add cold water until it is completely covered
- Add 1 to 1.4% of the total weight (turkey + water) in salt
- Mix well so that the salt is completely dissolved *

* Instead of adding the salt directly to the container, mix it separately. To do this, take about 10% of the water that covers the turkey in a container. Heat it and add the salt. Stir until completely dissolved and pour the mixture into the container where your turkey is. 

The duration of your brining period depends on the weight of your turkey. Generally, you count 1 hour per pound of meat. In most cases, 24 hours of brining is more than sufficient. However, be careful not to exceed this time. It could make your meat less tender and too salty. 

Important: Before brining your turkey, always make sure it hasn't already been brined. In fact, many vacuum-packed industrial turkeys have gone through this process before packaging. 
 

Valid for all poultry and for pork

Brining is not just for turkey! Also brine your grain-fed chickens, pork tenderloins, and more.