It’s Time To Brine
Tired of your turkey turning out dry? It’s time to brine! Brining is a simple way to add flavor and moisture to turkey, chicken and even seafood. All it takes is a mixture of salt, water and spices. Morton can help you learn how to brine so your next dish can be tasty, tender and juicy.
What Can I Brine?
Turkey, chicken and pork are best for brining. That’s because they are lean and mild in flavor – so the brine can enhance flavors and juiciness. Many types of seafood, such as shrimp, are also excellent for brining. Beef and lamb aren’t recommended because they contain more fat, and don’t lose as much moisture as poultry or pork during cooking.
Morton Coarse Kosher Salt is perfect for brining because the flat, flaky crystals dissolve extremely well in water and create a crystal clear brine. Consider brining this grilling and holiday season.
Do not brine if you plan on deep frying as a cooking method.
Do not brine meat that has been “basted,” “enhanced,” “marinated” or is already classified as Kosher.
If you purchased a turkey or other poultry with a pop-up timer, leave it in place. If removed, the timer will leave a hole for juices to escape.
You can brine any size. The key is to ensure you have the right size container and enough brine to keep things fully submerged.
For larger items such as turkey, brine overnight. You may want to rearrange your refrigerator shelves ahead of time to make room.
If you don’t have room in your refrigerator, you can use a cooler lined with a roasting bag—but you will need to make sure the water temperature remains below 40 degrees throughout the process.
If you plan to brine your for 4 to 5 hours, use a brine proportion of 1 cup Morton Coarse Kosher Salt to 1 gallon water.
If you plan to brine your overnight or up to 14 hours, use a proportion of ½ cup Morton Coarse Kosher Salt to 1 gallon water.
Does the type of salt matter? Yes, we recommend Morton Coarse Kosher Salt because of the way it dissolves completely in water.Low or no Coarse Kosher Salt? Find a substitute salt for every grain size we make at ourSalt Conversion Chart
FAQs
If you plan to brine your for 4 to 5 hours, use a brine proportion of 1 cup Morton Coarse Kosher Salt to 1 gallon water. If you plan to brine your overnight or up to 14 hours, use a proportion of ½ cup Morton Coarse Kosher Salt to 1 gallon water.
What is the ratio of salt to water for brining and brine cooking? ›
Basic Brine
Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.
How much salt do I need for 4 cups of water for brine? ›
What Is the Brine Ratio? 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. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.
What happens if you don't rinse off the brine? ›
Once the dry-brining waiting period is up, there is no need to rinse off the surface of your food. The meat will not be overly salty, and rinsing the surface with water will undo all of the surface-drying achieved by the dry-brine process. That, in turn, will prevent browning.
How much salt per pound of meat for brine? ›
General dry brining technique calls for 1/2 teaspoon of kosher salt per pound of meat, plus whatever other (dried) herbs and spices you so choose. It's important to use kosher salt as it's significantly less salty than table salt.
Can you use too much salt in brine? ›
Can you put too much salt in a brine? Yes, you can definitely put too much salt in a brine. For starters, a certain amount of water is needed to dissolve salt (250 mL water per 100 grams salt, or about 6 tablespoons per 1 cup water). Our ratio calls for only 1 tablespoon per cup water, so you really don't need much!
What is the formula for brine? ›
Brine is all about ratios. 1/4 cup (4 tablespoons) of salt to 1 quart (4 cups) of cool water. If you have time, heating the brine solution and then letting it cool before pouring it over the meat helps to get more flavor, especially if you are using spices.
Do you salt again after brining? ›
Pull it from the fridge about an hour ahead of when you cook in order to allow the meat to come to temperature. Now you're ready to cook. Important note: if you dry brine, you do not need to salt your steak again before cooking.
What is the best salt for brining? ›
Morton Coarse Kosher Salt is perfect for brining because the flat, flaky crystals dissolve extremely well in water and create a crystal clear brine.
What is the best brine method? ›
We've tried both methods, and although a dry brine is better than no brine, I would go with a wet brine every single time! You can also brine a whole chicken for amazing flavor.
Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. You can decrease that amount if desired, but I wouldn't recommend using any more or it could make the final cooked protein burn easier and taste too sweet.
How much sugar should I add to brine? ›
As a general starting point, take one gallon of water and add 3/4 cup (preferable - but you can use up to a cup) of salt (Kosher is best), 1/2 cup of sugar and then the rest is up to you.
Does brining meat need to be refrigerated? ›
Place the container in the refrigerator for the period of time specified in the recipe. The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).
What is the rule for brine? ›
For all-purpose brine, a good rule of thumb is: ¼ cup of kosher salt and ¼ cup of sugar for every quart of water.
How do you calculate salt for brine? ›
The traditional brine is made from a ratio of 1 cup of salt to 1 gallon of water. This is based on table salt. One cup of table salt weighs in at 10 ounces. So we want 10 ounces of salt (by weight) per gallon of water.
