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/ck/ - Food & Cooking

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12441513 No.12441513 [Reply] [Original]

Ok /ck/, I have 6-7 hours to brine some turkey before tonight's dinner.
what's your best salt/water ratio?
pic unrelated

>> No.12441520

>>12441513
>what's your best salt/water ratio?
1 salt 0 water

"dry" brining>wet brining

>> No.12441523

>>12441513
A whole bird?

>> No.12441526

>>12441513
just use an air fryer heh

>> No.12441534

>>12441520
this. don't brine it
just pat it dry, then rub it all over in salt and rest it uncovered in the fridge

>> No.12441561

>>12441523
turkey breast, about 750g.
>>12441534
>>12441520
How much salt do I use and how long does it take? Coarse or fine?Is it better if I slice it and coat the slices individually or do I cut it afterwards?

>> No.12441575

>>12441561
https://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

there's the full autism brakedown.

tldr
>How much salt do I use and how long does it take? Coarse or fine?
it doesn't matter.
Cut it afterwards. If you have a whole turkey you could portion up the pieces if you want, like cut the thighs, drums, breasts, wings, but don't cut them smaller than that.

>> No.12441578

>>12441561
https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html
more concise version