Brines work their magic in two ways: 1) over time, the salt actually unwinds the complex proteins in the muscle tissues of the meat, making it tender; and 2) the salt solution, infused with flavor from the addition of whole herbs, spices and aromatics, penetrates the cells of the meat, plumping them with moisture and flavor. As a result, brined meat weighs more at the end of the brining process than at the start. My formulas use a clean-tasting sea salt from California, combined with Demerara sugar, and whole herbs and spices infused with aromatics such as rosemary and citrus oil. The result of brining with these blends is amazing - moist and tender meat with layers of added flavor. For this recipe you will need:
In a bowl, combine Brining Blend with boiling water. Stir to dissolve salt and infuse water with flavor. Add ice cubes; stir to cool mixture. Rinse turkey under cold water and place in a container large enough to hold turkey with brine. Pour brine mixture over turkey and add enough cold water to completely cover bird. Tightly cover the container and place in refrigerator to brine for 1-2 days. When brining is complete, remove turkey from liquid and pat dry. (Do not rinse!) Follow these additional tips ensure that you have brined the perfect Turkey.