TURKEY BRINE – EMERIL

Why would you brine a turkey?

Roasted turkey breast, sautéed pork chops, and stir-fried shrimp all tend to suffer a common fate when they’re cooked even a few minutes longer than necessary: they get dry and tough. Actually, any kind of meat or fish will taste like shoe leather if it’s severely overcooked, but turkey, pork, and shrimp are particularly vulnerable because they’re so lean. Luckily, there’s a simple solution (literally) for this problem. Soaking these types of leaner meats in a brine—a solution of salt and water—will help ensure moister, juicier results.

TURKEY BRINE – EMERILS EASY RECIPE

1 cup Gerbs Himalayan Salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs Gerbs Culinary Thyme
4 sprigs fresh Rosemary

NOTE: You can, if you wish, line the pan that you will roast the turkey in, with a large heavy plastic bag and soak the turkey right in the bag! (as shown)

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.

WANT TO FOLLOW HIS ROASTED TURKEY RECIPE? CLICK HERE