What is the proper salt to water ratio for turkey brine?
I want to brine a turkey but have heard conflicting messages on how much salt to use. I have heard 5% salt mixture and from others I have heard 10 salt mixture. I would like a somewhat strong taste of salt. For the sake of this question we can assume I'm going to use 5 litres of water.
Best Answer
You might want to explore "equilibrium brining." While a bit slower, it makes it very difficult to over-brine and have a product that is too salty. See this link for details: http://www.chefsteps.com/activities/equilibrium-brining
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Quick Answer about "What is the proper salt to water ratio for turkey brine?"
The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons.What is the ratio of salt to water for brining a turkey?
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. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.How much salt do I use for 2 cups of brine?
Whether you want to believe it or not, Brining Is Better!WaterDiamond Crystal kosher saltSweeteners2 quarts\xbd cup\xbd cup1 gallon1 cup1 cup2 gallons2 cups2 cups3 gallons3 cups3 cups2 more rows•Jul 17, 2012How much salt do I need to brine a 10 pound turkey?
Whole turkey: Apply kosher salt (1 teaspoon per pound) evenly inside cavity and under skin of breasts and legs, wrap tightly with plastic wrap, unless your recipe calls for air-drying at the same time as salting, and let rest in refrigerator 24 to 48 hours.What is the formula for brine?
Brine | ClH2NaO - PubChem.How to Make a Basic Brine
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Answer 2
A good turkey brine should be around a 9% solution - 9g salt per 100g water - that's 90g salt per liter. You shouldn't go below 6% brine, but using a solution anywhere in the range of 6% - 9% should give you excellent results. Soak for 12 hours if you're soaking a whole bird - keep it to around 6 hours if you're brining just the breast. Be sure to rinse the bird after brining to wash-away excess surface salt.
FYI - The drippings from the turkey will be extremely salty - they probably won't be suitable for making gravy.
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