How to Brine a Turkey
Brining a turkey is one of the best ways to add moisture and flavour to your bird before cooking. The following measurements are for every litre of water used. You need to add enough water to submerge the whole turkey. Adjust the measurements based on the amount of water used.
Ingredients
- 4 tbsp sugar , (per litre of water)
- 4 tbsp salt, (per litre of water)
- water
- 2 celery stalks
- 1 orange , sliced
- 1 grapefruit, sliced
- 1 stem thyme
- 1 cinnamon stick
- 1 tbsp whole black pepper
- 4 bay leaves
Instructions
- Add all the ingredients to the water, and submerge the turkey in this mixture. The fruits and herbs give a wonderful aromatic flavour to the bird. Refrigerate the turkey for 24–48hours.
- Note that it is common for brined meat to look pink when cooked.