Do you fully submerge a turkey in brine?

Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.
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How do you submerge a turkey in brine?

  1. Choose The Right Container. The real trick to wet-brining is finding a non-corrosive container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator. ...
  2. Create a Salt Solution. ...
  3. Cover and Refrigerate. ...
  4. Remove and Dry. ...
  5. Cook Turkey.
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How long should you soak a turkey in brine?

Keep the Turkey Cold and Let It Brine for 8 to 18 Hours

Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don't leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.
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Does meat need to be submerged in brine?

The meat must be completely submerged in the solution during the brining process.
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Does brine penetrate turkey skin?

BRINE AT LEAST 24 HOURS: The salt needs enough time to penetrate the skin and meat and tenderize the turkey. You can dry brine your turkey up to 72 hours in advance.
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How to Brine a Turkey



Can you ruin a turkey by brining?

Just don't leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.
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Can turkey sit in a brine too long?

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less). Remove turkey from brine after the recommended time.
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Do brined turkeys cook faster?

NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently. Remove turkey from the oven and allow to stand for 20 minutes before carving.
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Does chicken need to be fully submerged in brine?

Make sure the chicken is completely submerged. Cover the pot and refrigerate for 8-24 hours. Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.
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How do you keep food submerged in brine?

A Cabbage Leaf or Other Large Vegetable Pieces

Tuck a cabbage leaf over the top of the prepared vegetables. Often this leaf alone will be enough to keep the vegetables in place under the brine.
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How long should turkey sit after brining?

We recommend this step for two reasons. First, brining ahead of time is one less thing to do the day before Thanksgiving. Two, letting the bird to sit (uncovered) in your fridge for at least 8 hours will allow the skin to dry out and when cooked, it will become perfectly brown and crisp.
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Is 12 hours long enough to brine a turkey?

For a 12-pound turkey, cover and marinate in the refrigerator 8 to 12 hours. For a turkey larger than 12 pounds, increase the brine so the turkey will be totally submerged when weighted down with the plates. Marinate for at least 12 hours.
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Does brining turkey make it salty?

Brining works much faster than a marinade so brining a turkey for longer than recommended will oversaturate the bird. An over-brined turkey will taste salty.
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Do I need to flip turkey in brine?

Flip the turkey halfway through brining so that all of the meat receives the same amount of saturation. Plan on brining a whole turkey for one hour per every pound of meat, but if that's not possible, even just one hour of brining will make a difference in the meat's moisture content.
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Should I put water on bottom of turkey?

Add about a half-inch of liquid (water or stock) to the roasting pan. This will keep the oven moist, and the turkey juicy. This aromatic liquid can be used to baste the turkey while it cooks (there is a debate whether basting does anything, but it's part of the tradition).
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Does brine penetrate chicken skin?

Dry brining is a really good method, but keep in mind that chicken and turkey skin is mostly fat, loosely attached to the meat, and acts as a raincoat that blocks salt penetration of the meat. If the skin is on, the brine will enter and penetrate the non-skin side more easily.
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Do you rinse brine off?

Do you rinse meat after brining? If you followed the general brine recipe—1/4 cup kosher salt per quart of water—and you didn't brine the meat for too long, there's no reason to rinse after brining. Just pat the meat dry after removing it from the brine.
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Do you rinse chicken after soaking in brine?

Rinse off the brine and pat it as dry as possible before cooking. Remember that wet skin prior to roasting will make for a soggy—rather than crispy and golden-brown—bird, so don't let your hard work be upstaged by a lackluster finish.
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What to do if turkey is not fully submerged in brine?

If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
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Is it worth brining a turkey for 4 hours?

Brine your turkey for 12 to 24 hours. The longer the better, but honestly, even a quick brine does wonders for the turkey. If you only have a few hours before it needs to go in the oven, then it's still worth doing. Be sure to keep your turkey covered and refrigerated while brining.
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Should I inject my turkey after brining?

While properly brining a turkey won't make it too salty, it does add salt to the meat. If you then add a salty rub or injection marinade you can end up with a turkey too salty to eat. For this reason, if you are brining your bird, make sure you rinse it thoroughly after it comes out of the brine.
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Can I brine a turkey for 5 hours?

4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton® Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours. To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan.
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How cold should brine be before adding turkey?

Brining should be done in the refrigerator or in a cooler with 5 to 6 ice packs to keep the turkey and brine at 40 degrees or below during the entire brining process.
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Why you shouldn't brine your turkey?

Second, brining robs your bird of flavor. Think about it: Your turkey is absorbing water, and holding on to it. That means that that extra 30 to 40% savings in moisture loss doesn't really come in the form of turkey juices—it's plain old tap water.
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Can bacteria grow in turkey brine?

It does a poor job of removing bacteria anyway.

During brining, the turkey must be kept in a safe temperature zone of 1 C and 4 C (between 33 and 40 F.) Above that, nasties can breed and cause food poisoning and spoil the meat. Salted water is not going to stop the nasties from growing.
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