Brining Poultry

Wet Brining: Brining adds moisture to lean cuts of meat. Salt in the brine not only seasons the meat, but also promotes a change in its protein structure which reduces its toughness and keeps the meat juicy and flavorful.

Ingredients
	Water	1 quart
	Salt	½ cup Diamond Crystal kosher salt
		or
		¼ cup + 2 Tb Morton kosher salt
		or
		¼ cup table salt
		and
	Sugar	½ cup sugar
Amount of brine needed		Make enough brine to submerge the meat – 1 quart per pound; not more than 2 gallons
How long to brine		1 hour per pound – not less than 30 minutes; not more than 8 hours

Dry Brining (Salting): When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat.

Meat	Time	Salt	Process
Whole Turkey	24 to 48 hours	1 tsp / lb	Apply salt evenly inside cavity and under skin of breasts and legs, wrap tightly with plastic wrap, and let rest in refrigerator.
Whole Chicken	At least 6 hours and up to 12	1 tsp / lb	Apply salt evenly inside cavity and under skin of breasts and legs and let rest in refrigerator on wire rack set in rimmed baking sheet.