You can compensate by plonking in raw potatoes into the gravy to suck out the salt, but….it’s just one more thing you can avoid by using dry brining!Ĥ. Another problem many people have with wet brined turkey is that the roasting juices can be too salty to use for gravy. The roasting juices aren’t too salty to use for gravy. Whereas with dry brining, the turkey releases its own juices then sucks its own juices back in. Which makes sense, right? The turkey sucks in the brine and unless it is heavily flavoured with broth, the turkey is sucking in largely flavourless liquid. Not water. One of the grievances of wet brining is that while the turkey is moist, the moisture tastes bland – not like turkey. Not to mention the question of whether your fridge has space for said bucket!! (Note: If you’re determined to wet brine, use your vegetable crisper! Genius idea from TheKitchn.)Ģ. No mopping – I guarantee if you’re manhandling a bucket large enough for a 6 kg / 12 lb turkey AND bringing solution, there will be mopping involved at some stage…. While both methods will yield a juicy roast turkey, there are a number of very important advantages of dry brining:ġ. Wet Brining is more well known than Dry Brining. Dry brining has the same effect, but is done by rubbing the turkey with a seasoned salt then left to “marinate” for a couple of days before roasting.ĭry brining is easier, more effective and tastier than wet brining! The method of soaking turkey in a giant bucket of salty water is called wet brining. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey. Take a close look at the turkey slice below – look how juicy it is!!!īrining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. Even drowning it in gravy can’t completely compensate.Īnd in this day and age, there’s pretty much full consensus amongst all the greatest food authorities of the world that brining is the path to Juicy Roast Turkey. It doesn’t matter how much butter you use, whether you roast upside down, spin it around, baste 50 times – if you don’t brine, your turkey won’t be as moist. I think we can all agree that there is nothing more devastating than labouring for hours over the Thanksgiving or Christmas table centrepiece only to find that it’s dry – especially the breast meat. How to make dry brined Juicy Roast Turkey Internal temperature of cooked turkey (and how to do it) For the experienced, you can skip straight to the recipe or the section you are interested in!īrining is the path to JUICY Roast Turkey! This is a long post, to arm those who are new to roasting turkey with all the information they need. Served with turkey gravy or Cranberry Sauce Roast turkey cook time 12 minutes per 500g / 1 lb (brined turkey cooks faster)ħ5☌ / 165☏ using a meat thermometer inserted between leg and thigh Start turkey roast upside down for extra juicy breast Partially thawed turkey can be dry brined – handy!.So starting off with a summary: Summary:īrining is the path to moist turkey fleshĭry brining is far more practical and easier than wet brining Thursday 26th Nov: THANKSGIVING! Roast for lunch or dinnerġ0 years ago, dry brining was still relatively unknown but these days it’s a pretty broadly known fact that dry brining yields superior results to wet brining as well as being far more practical.īecause I want to arm you with everything you need to make the ultimate perfect roast turkey, this is a fairly long post, covering off on (hopefully!) all your questions. Wednesday 25th Nov: Turn so turkey is right side up Tuesday 24th Nov: Rub turkey with seasoning, wrap and refrigerate upside down This will allow the cooking juices to be reabsorbed by the turkey, which will ensure moist, tender meat.Start Thaw Fridge Thaw turkey 24 hrs per 2 kg / 4 lb (or quick thaw in water) When your turkey has reached 165 F or higher, cover it loosely with aluminum foil and let it sit for 30 minutes before carving.If you get a read of 165 everywhere, you're good to go. If using an oven-proof thermometer, once the thigh has reached 165 F, check the temperature of the wing and the thickest part of the breast, according to the USDA. When an instant-thermometer reads 165 F, your turkey is ready.Drive your thermometer into the meat and make sure it doesn't touch a bone, or you'll get an inaccurate reading.Slip an instant-read meat thermometer into the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins. When you're ready to check the temperature of your turkey, remove it from the oven completely and close the oven door to retain heat.Getty Images How to Check a Turkey's Temperature
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