Enabling your Thanksgiving sides to overshadow your turkey is a holiday tradition no home cook wants to start– and if you have not yet found a sure-fire approach for turning out a juicy, delicious showpiece bird, adding a brine bag and brining to your prep work might be the response.
Using a brine to marinade a turkey is an easy technique– it depends on submerging a turkey in a seasoned liquid for about 18 hours in a brine bag, which enhances the finished product in a number of key ways. “Brining a turkey infuses taste and wetness into the meat and also tenderizes [it],” says Chef Garnett Livingston, owner of La Maison Dining.
Though salt water dishes differ from chef to chef, they consist of sweeteners– like sugar, honey, or maple syrup– water, salt, and fragrant herbs and spices such as ginger, thyme, or parsley.
The Benefits of a Brine Bag
Using a large stockpot covered with cling wrap is a common technique for brining a turkey, but utilizing a bag uses at least one improvement: “Brining in a bag guarantees the turkey is totally immersed and that the salt water reaches every part of the turkey,” states chef Waldy Malouf, senior director of food and beverage operations at The Culinary Institute of America.
Covering the Turkey
A bag likewise makes it easier to keep your turkey fully covered in salt water throughout its soaking time. “Halfway through the brining process, roll the turkey over in the bag to mix up the liquid a bit and make certain it’s totally immersed,” Malouf says.
Picking a Brine Bag
Choose a bag that’s particularly created for brining. “Most shops bring salt water bags throughout the holiday season, and depending on the size of your turkey, they should work great,” states Livingston.
Examine the Size
Inspect the size of your turkey before you buy, however, to guarantee your bird will fit. “Remember to leave yourself enough slack for squeezing out any air and cinching the bag with kitchen twine or string.”
Prevent Using Non-Food Grade Bags
Though some home cooks recommend that a trash can might work in a pinch, chefs caution against selecting any bag that’s not food-grade, given that those could be lined with unsafe dyes, scents, or chemicals.
Tips for Using a Brine Bag
Livingston advises layering 2 bags in a large stockpot or bowl.
Malouf reminds first-timers to position the bag in a bowl or pot before including the bird and the salt water. Keep the whole option in the container while brining to avoid undesirable spills.
When you’re through brining, don’t get the bag for transfer. “Don’t carry the bag by itself, as it can split and spill the turkey-laced salt water all over,” says Malouf.
