How to Prepare the PERFECT Turkey

Brining poultry is a centuries-old technique that ensures a moist and juicy turkey or chicken. It is simple salt water solution that you soak the poultry in usually overnight in the refrigerator and then roast as you normally would (keep in mind that brined meat cooks faster). You can add any of the spices you like to the salt water; some even add oranges, lemons, or limes with their juices. Brining is simple and easy and the end result is the perfect turkey; moist, juicy, and flavorful with beautiful and crispy skin. I could go on and on about how delicious a brined turkey is!

I made my first brined turkey this past Thanksgiving and got rave reviews from my family. So, I told my friends and family how great it was and was shocked to find that all but one had never tried it, and those that heard of it just heard about it recently. For such a simple and inexpensive way to ensure the perfect turkey we have all been trying to show off, how was it possible that this seemed like the best kept secret in the culinary world?

My theory is that with today's hard times, more people are eating in, especially during the holidays. Finding the perfect way to wow your friends and family with a bold new recipe for one of the best comfort foods around is always enticing. It gives us a much needed reprieve from the harsh economy and something to talk about when we find something new. But it seems like we all found the something new at the same time!

So, what exactly IS brining, and why is it such a success? Brining is a process similar to marinating in which the meat is soaked in a salt water solution (brine) before being cooked. Brining hydrates the lean muscle tissue before cooking, which is when the fat would usually be the only hydration provided, and it also ensures that the muscle will hold the moisture while it is cooking. The salt in the brine causes an actual scientific reaction that changes the weight, proteins, and cells in the meat. The changes made to the lean meat are the reason brining is different than other techniques designed to keep the poultry moist. For a full scientific explanation and illustrations, visit http://www.edinformatics.com/math_science/science_of_cooking/brining.htm.

There are quite a few different recipes, but all of the brines start out with a basic brine solution of salt, water, and sugar (brown or white). Most recipes call for kosher non-iodized salt. I have used that and regular table salt and have found no difference, so AI prefer the much cheaper table salt! For a whole turkey the salt to water ratio is two cups per gallon. For a large whole chicken, the ratio is one cup of salt per two quarts of water, and for chicken pieces the ratio is half of a cup of salt to one quart of water. To measure the amount of water you need, place your meat into the non reactive container you are using and cover it in water while measuring by quarts or gallons. If you are going to add ice to help cool, keep in mind that you do not want to dilute the brine, so calculate it that so ice is part of the original measuring.

You can add any spices you enjoy. To my brine, I add sage, mint, garlic, dill weed, and a lemon cut in half, squeezing the juices into the brine. Bring all of the ingredients but the meat to a boil and let cool completely before adding the star of the show, your turkey or chicken!!

The times vary based on weight. A whole turkey should be brined overnight. I told a friend of mine a whole chicken should be brined overnight, so she did, and it was too long. The chicken was great, but we found that chickens are to be brined for six to eight hours. For chicken pieces, you can brine for four to six hours.

Cook the meat as usual and remove from the heat when the temperature reaches 155 degrees. Cover tightly with foil for thirty minutes and the WHOLE chicken or WHOLE turkey will cook in the juices to the FDA recommended temperature of 165 degrees. (Do not use this method for pieces). For full temperature guidelines, you may visit http://www.fsis.usda.gov/News_&_Events/NR_040506_01/index.asp. Carve and enjoy!

Using this method will ensure the perfect cooked turkey or chicken that is flavorful and delicious. Once you do this, you will NEVER cook your poultry without brining again!