Shakespeare had it all wrong.
This time of the year there's only one question in the air: to brine or not to brine. And, that brings of the question, "why?"
When I, raised in Southern California, was a kid, we chose our turkey in the summer. Each year we would make a three-hour trek (pre-freeways) to Ojai's neighboring town, Miner's Oaks, and go to Lake's Turkey Ranch.
It was an exciting trip, lots of family in Ojai and Ventura, barbecues and parties while there, plus the excitement of picking out OUR turkey.
We went to the "ranch," selected one we wanted, and the turkey was given a leg band.
The trip would be repeated just before Thanksgiving when we picked up our turkey -- plucked, dressed and trussed we'd take our entrée home and get ready for dinner.
Nowadays, the major question in selecting a turkey is fresh or frozen?
Our local markets give us the choice, and, since fresh is always better, I recommend getting on the list to assure a fresh bird for dinner.
To get back to the earlier question, why do we brine and what exactly is brining for?
Brine is a soak, a solution of water and salt. Often, other ingredients such as sugar, molasses, honey or corn syrup are added.
For example, TV host Ree Drummond (Pioneer Woman) uses apple juice and water for her salt and sugar brine. Hers includes fresh rosemary, minced garlic, brown sugar, peppercorns, bay leaves and orange peels.
Martha Stewart spurns sugar and orange peel, adds herbs and spices, juniper berries plus coriander, fennel and mustard seed.
By the way, our local legend the late Julia Child, preferred a "deconstructed" turkey for her dinner. Since working with turkey "parts" she decreased brining time, recommending 6 to 12 hours.
A brine's purpose is to produce a more tender and flavorful turkey.
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Basically, it's soaking the turkey (or other meats) in a water and salt solution for 16 to 24 hours.
Brines may be made with either brown or granulated sugar or left out entirely.
To make one, mix one quart water with salt (kosher usually) and bring to a boil. When salt and sugar are dissolved, add spices and herbs of choice. Cool completely before brining.
To brine, obviously, use a large container, five gallon size at least. Use a large plastic bag (trash size) or canning kettle. This will depend on the size of your bird.
A cleaned and lined ice chest will work if a large container isn't available. In that case, a plastic bag is a must. After submerging turkey in brine, seal bag, place in chest and support with ice from a bag or two of crushed.
Important, during brining it must be kept refrigerated or at least surrounded by ice, flip it at least once.
Back to the why of brining. During a process known as osmosis, salt absorbs moisture in turkey while allowing meat to accept the brine's flavorings. This is the result of salt's contact with proteins which enables meat to retain water when cooked, this results in a tender, juicy turkey or roast.
There are mistakes to avoid. Be sure to brine long enough. The general rule is one hour per pound, with 12 to 24 hours recommended.
Be sure to use the right ratio of salt to water, figure one cup salt per gallon of water.
If they suit your taste preferences, don't forget any flavorful add-ins. However, do go easy on acidic ones.
BE SURE to rinse after brining and before cooking. (My turkey brining experience guffaw resulted in a somewhat salty bird and gravy made from drippings that was actually inedible. Still haven't lived that one down.)
Also, use the right container. Avoid using metals, aluminum or stainless steel for example, plastic or glass (breakage). Metals react with salt which may result in a metallic taste.
Also, whatever you use, it should be big enough for brine to circulate. AND. Above all, keep it refrigerated or iced.
By the way, don't brine either a self basting or kosher turkey.