Comments on: How to Brine a Turkey

By: Stephanie

Stephanie — Sat, 19 Nov 2022 16:12:44 +0000

In reply to Gabriella. Hi Gabriella, I would stick to kosher here.

By: Gabriella

Gabriella — Sat, 19 Nov 2022 13:05:53 +0000

This is for Veronica
My son made a turkey with wet brine and after 2-3 days he took it out and completely dried it off and did a dry rub with only herbs. He said he wrapped it in Saran Wrap until it was ready to cook and he put it in the smoker and it was the best turkey he ever had…

By: Gabriella

Gabriella — Sat, 19 Nov 2022 13:01:51 +0000

Can I use coarse sea salt instead of kosher. Only because I only use sea salt
Gabriella

By: Stephanie

Stephanie — Sat, 20 Nov 2021 19:23:44 +0000

In reply to Veronica Larios. Hi Veronica, you may be able to freeze it to halt the brining process- here is some more information on that, I hope that helps!

By: Veronica Larios

Veronica Larios — Sat, 20 Nov 2021 14:43:16 +0000

I’ve gotten a little ahead of myself and am afraid I started brining to early (I’ve heard over-brining can ruin turkeys). I put a 20lb turkey in a wet brine last night (Friday). If I take the turkey out at the 48hr mark, that puts me at Sunday night but I won’t be cooking it until Thursday. Is there anything I can do to save the turkey? I’m worried the brining will continue after removing the turkey from the brine so refrigerating it until Thursday night not be a good idea and I don’t what the rules are about refreezing a turkey. Thanks so much!

By: Stephanie

Stephanie — Mon, 23 Nov 2020 15:14:18 +0000

In reply to Erin Dunn. Yes! On top of the skin for sure as well as right on the breast meat.

By: Erin Dunn

Erin Dunn — Mon, 23 Nov 2020 14:21:52 +0000

When doing a dry brine do you put the salt under the skin as well as on top of the skin?