Have your turkey brined 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 chef-worthy brining.
Equilibrium brining
Foolproof, 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 covering 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, count 1 hour per pound of meat. In most cases, 24 hours of brining is more than enough. But 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. Indeed, many industrial turkeys sold vacuum-packed have undergone this process before packaging.
Valid for all poultry and pork
Brining isn't just for turkey! Also brine your grain-fed chickens, pork loins, and more.