TO CLOSE

The Thanksgiving dinner can be delicious, but if it is not handled or cooked properly, the turkey poses serious health risks. Sam Berman of Veuer has complete history.
Buzz60

Buy a photo

The brine adds a seasoned moisture to the bird.(Photo: Ed Haun, Detroit Free Press)Buy a photo

For years, most turkeys cooked in the Free Press Test Kitchen were cured in one way or another. When brining made a splash in the late '90s, we jumped on board.

But in a recent column, New York Times culinary columnist Kim Severson apologized to readers for recommending brining in salt water. The column essentially suggested that the brine was poorly served, although Severson had spoken to several people who were still putting their turkeys in brine.

So why brine? Because cooking an entire turkey is a challenge. Years ago, the recommended turkey cooking levels involved an internal temperature for the breast and another, a higher temperature for the thighs and thighs. Achieving this goal is a challenge.

Nowadays, the United States Department of Agriculture estimates that a turkey cooked at an internal temperature of 165 degrees fits perfectly. It's less difficult than before, but it still requires constant checks.

Come Thanksgiving, everyone wants to do things right. We want a beautiful golden turkey with crisp skin and soft meat. Brine adds seasoned moisture to the bird. Once you have brined, the turkey should be rinsed well to avoid salted juices. The skin is another problem. After rinsing the turkey, leave it uncovered in the refrigerator so that the skin dries out.

More: A Proven Method To Get The Perfect Thanksgiving Turkey

More: Basic guidelines to bring your turkey to the table safely

If you do not want to fight with a large bucket of water, you can dry the turkey with brine. It works as well. Here are the instructions for both methods.

Wet brine

ingredients: 2 cups of kosher salt (or a mixture of 1 cup of salt and 1 cup of sugar), 2 gallons of water. You can also use other liquids such as wine, juices, cider and beer.

Equipment: Large 5 gallon bucket and place in the fridge for the bucket.

How: Place 4 cups of water in a saucepan and add salt. Heat over medium heat until salt is dissolved. Remove from heat and add ice cubes to cool. Place the mixture with the rest of the water in a bucket. Diving the turkey, chest down.

Place the bucket in the refrigerator for at least 12 hours. Before cooking, remove the turkey and discard the brine. Rinse them in cold water, dry them and place them in the fridge for another two hours to dry the skin. Let turkey rest for one hour before roasting.

Dry brine

ingredients: 4 tablespoons kosher salt (or a mixture of salt, brown sugar or herbs.)

Equipment: Oven or sealable bag to hold the turkey. Cooking plate or dish to accompany.

How: At least one day before cooking, rinse the turkey and dry it. Sprinkle 1 tablespoon of kosher salt in the turkey cavity. Rub the rest of salt on the bird. Place the turkey in the bag (or wrap it in plastic wrap) and place it in the refrigerator for at least 12 hours.

There should be no visible salt on the skin. Let stand at room temperature 1 hour before roasting.

Read or share this story: https://www.freep.com/story/life/food/2018/11/18/brine-your-thanksgiving-turkey/2004460002/