Brining Turkey

Salt changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that--despite the moisture loss during roasting and the long cooking time--the end result is a juicier bird.

The main logistical problem with brining is that you need a container that's large enough to submerge your turkey in the brine, but will fit in your refrigerator. Furthermore, from a food safety standpoint, it should be stored on the lowest shelf of the refrigerator so that any spills won't contaminate food below. You may use a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically so that each side rests in the brine.

The basic ratio for turkey brine is two cups of kosher salt to two gallons of water. Some recipes include sweeteners or acidic ingredients to balance the saltiness.

• Dissolve salt (and sugar, if using) in two cups of hot water. Stir in remaining gallon plus 3 ½ quarts of cold water.
• Remove giblets and neck from turkey. Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24 hours.

When you're ready to roast, pour off the brine. Rinse the turkey well with cool tap water, and pat dry with paper towels. Tuck the wing tips behind the back and place the bird, breast-side up, on a roasting rack. Proceed with your preferred recipe, but remember that the turkey has already absorbed a significant amount of salt--any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs.

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