tip: brining a turkey

Christmas is fast approaching, and for many that means it’s time to start thinking about cooking a turkey and how to ensure that it looks and tastes fabulous.  The secret to a plump and juicy roast turkey is brining. Brining a whole turkey is a process in which the turkey is submerged in a salt and water solution prior to cooking. Brining increases the moisture content, which is ideal for turkey which has a tendency to dry out. You can also brine a whole chicken, or even chicken pieces.

You’ll need a container large enough to hold the turkey but one which will also fit in your refrigerator. A clean plastic bucket works well, if you can move the shelves of your fridge to fit it in.  Otherwise you could use a stock pot or a large bowl.

Brining is best done the day before you cook the turkey.

The basic brine recipe is ¾ cup of salt to 4 litres of water, but the ratio can vary depending on recipes. You can use table, sea or rock salt.  It is recommended to add an equal amount of sugar to the mixture to add sweetness and offset the saltiness. Herbs, spices and other flavourings like garlic and citrus can also be added to the brine solution for extra flavour.

The quantity of brine you make will depend on the size of the turkey – you will need enough that the turkey is completely submerged in the brine.

The turkey should be clean and completely thawed before you begin.

Using a balloon whisk, ensure that the salt and sugar are fully dissolved in the water. If using rock salt, it’s easier to dissolve it in a portion of boiling water first, then add the rest of the water and allow to cool. Add any additional flavouring then submerge the turkey in the solution. If necessary, use a plate, saucepan or similar weigh the turkey down – it must be completely submerged.

Place in the refrigerator for about 12 hours (for a 4 kg turkey).

After brining, rinse the turkey under cold running water and pat dry. Discard the brine.  Although not necessary, leaving the turkey uncovered in the refrigerator overnight will allow the surface to dry thoroughly and ensure a crisp, golden skin.

Stuff, truss and roast the turkey in the usual manner and enjoy the juiciest, most tender turkey you have ever cooked!

Brining guarantees a plump and juicy turkey