Though brining meat might seem daunting and time-consuming, it is simple and worth the extra time to achieve the flavor that great brine can introduce. Brining any meat, especially poultry, helps infuse the meat with moisture and flavor all the way through.
Why Brine a Turkey?
Because of the turkey’s size, its cooking time is longer and therefore, can dry out if not prepared properly. With our All-Purpose Brine Seasoning and our easy step-by-step guide to turkey brining, you’ll cook a perfectly flavorful and juicy bird this holiday season.
Brining vs. Marinating
There are two main differences between brining and marinating.
Brine must be rinsed off the meat before cooking, while marinade stays on the meat for cooking.
The marinade does not need to be cooked before use; the brine is boiled in water or stock and cooled before soaking the meat.
Spice and Tea Exchange’s All- Purpose Brine Seasoning
Not only is our All-Purpose Brine Seasoning easy to use, but it also has all the flavor components of a succulent brine. Featuring black peppercorn, allspice, ginger, brown sugar, and kosher salt, our brine seasoning is primed to infuse moisture and flavor into your poultry.
Pro Tips:
We recommend starting the brining process the day before you’re planning to cook your bird. Cooking and cooling the brine can take several hours; make sure to account for that time.
Let the brine cool COMPLETELY before submerging the bird.
Make sure you have room in your fridge to fit your submerged bird, if you don’t, a clean cooler filled with the brine, bird, and ice will also work.
Make sure you rinse your bird with fresh cold water and pat dry before cooking.
Don’t let the bird sit in the brine for too long, the bigger the bird, the longer the time. Smaller bird, less time in the brine.
How Long to Brine
Generally, one hour per pound is sufficient for brining. 12-24 hours, no longer than 24 hours.
