Your guests will be thoroughly impressed when you present them with this tender Thanksgiving turkey. The secret? Brine. Test Kitchen Director Robby Melvin shows you how to brine a turkey for a juicier, more flavorful result.
Although it's a little bit more work, brining makes for a juicy, more flavorful bird. What's actually happening is the salt causes the cells in the meat to absorb the flavors from your brine. So, you end up with a moisture, tastier turkey. The best way to brine a turkey is in a large cooler. It's big enough to hold the turkey, it will keep it cold. Generally, you want one cup of kosher salt and one cup of sugar per gallon of water. And plan to brine for one hour per pound of turkey. Combine all your brine ingredients in a large pot, and bring to a boil to dissolve the salt and sugar. Allow the solution to cool completely. Place the uncooked turkey into the brine solution, and add freezer packs or ice in zip-top bags as needed to keep the brine cold-- no more than 40 degrees for up to 24 hours. Thoroughly rinse the brined turkey before roasting. Find more cooking tips on southernliving.com.