Brining is an old technique that is used for preservation, tenderizing and flavoring. Essentially, the process of osmosis helps proteins retain its moisture during the roasting process. This is especially helpful when you’re doing a large roast like pork loin or turkey.
You can either do wet or dry brines - but a wet brine works best for meats that have been frozen, like your average holiday turkey.
The ideal brine is about 5 percent salt - so 20 ounces of water to an ounce of salt (be sure to weigh everything, over salting can make your roast inedible!). The brine will carry flavors into the meat (or muscles, specifically), so you can add spices and aromatic vegetables to make your roast interesting and delicious! Safety is key for brining - be sure that your protein is fully submerged (if the turkey keeps bobbing up, try putting a heavy plate on it!), and to brine your protein for 8-12 hours in a refrigerated environment.
Try these spices with a wet brine recipe!
- Organic Pickling Spice
- Organic All Purpose Seasoning
- Organic Garlic Pepper Seasoning
- Organic Italian Seasoning
Basic Wet Brine
80oz Water (10 cups)
4 oz kosher salt (½ cup)
½ tin Organic Seasoning
- Combine ingredients in a large pot over high heat, stirring until salt dissolves.
- Let cool to room temperature, then refrigerate until chilled.
- After completely chilled, you may submerge the turkey for 8-12 hours in a refrigerated environment.
- Pat dry then roast accordingly.