How Much Salt Should I Use For A Smaller Volume Of Turkey Brine? | Ask Nigella.com (2024)

FAQs

What is the ratio of salt to water for brining a turkey? ›

Besides brining a whole turkey, you can also use this recipe to brine turkey breasts, turkey legs, or even whole chicken. You need need enough brine to cover the meat. Stick to the basic ratio of 4 quarts of water and 1 cup of kosher salt and scale it up or down as needed.

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

A generous amount of salt, often a cup or more, is the key ingredient in brine, and without it you won't get the moister results noted above. Thus brining is something to avoid if you're on a salt-restricted diet. If you used another ingredient in place of salt, you wouldn't be brining — you'd be marinating.

Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.

The most common brine proportions are 23.3% salt concentration to 76.7% water.

The easiest way to calculate the exact amount of salt needed is this simple metric calculation: To create 3% brine in 1000 millilitres (1 litre) of water: 1000 x . 03 = 30. So, it takes 30 grams (equal to 2.5 tablespoons of salt).

To get a liter of 2% brine, fill a pitcher with 1000 ml. of water (1 liter), multiplying by . 02, which equals 20, which is the amount of salt to add (in grams) to the water.

To gauge the strength of a Brine solution, a this Brinometer hydrometer can be used to measure the percentage of saturated solution of brine in water at 15.6°C (60°F). By floating the tester in a brine solution you can easily and clearly read off salinity 0-100%.

Overall process: 2 NaCl + 2 H ₂O → Cl ₂ + H ₂ + 2 NaOH.

Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt. If you really let it go too long—as in, brining for days instead of hours—things may go beyond repair. Doing so can make your meat mushy, and there's no way to fix that!

Can I use iodized salt to brine a turkey? ›

Avoid using iodized salt, as it can give the turkey a metallic taste.

Speaking of brined… whether you choose to use turkey, chicken, or guinea hen, it is that salty, briny taste that defines the Thanksgiving bird. But because brining is basically soaking the meat in a long, salt water bath to make the meat plump and moist, this technique is a no-go for low-sodium eaters.

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water.

Wet brines infuse flavor and moisture more quickly than dry brines; however, a larger vessel for the brining process will be needed as well as enough refrigerator space. Turkeys that have been wet brined often yield slightly less brown skin due to more water in the skin.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

With a dry brine for turkey, you can't really overdo it, but you'll probably want to max out the salt-covered rest at three full days before moving your bird to a preheated oven.

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).