To Brine or Not to Brine

I get asked this question every year.  “Should you brine your Christmas turkey?”

Well, if you are competent, capable and organized cook, who understands how to cook proteins correctly, then no, you do not need to brine.  BUT, when is cooking a Christmas dinner for 10 somewhat scattered and always pesky relatives (who you love dearly of course) ever organized? Especially after a second, nerve-calming glass of Riesling.  I am a professional chef and I assure you Christmas dinner at my house never goes the way I planned.  So, I brine.

Brining adds flavor via salt, sugar and other herbs and spices you add to it.  It also creates a juicier bird.  Scientifically, brining causes a state change in the meat’s cells allowing it to hold more water than before.   As the meat cooks, the cells will retain some of the water, ultimately producing a tender turkey.

Rule of thumb for creating a brine solution is use ½ cup of kosher salt per one gallon of water.  You can really get creative when you decide how much sugar, spices and herbs you choose to add.  ALWAYS start with cold brine, heat it up and then cool it, before you put the meat into the mixture.  Make sure to use a non-corrosive pot (like stainless steel) to brine your bird.  I suggest 2 hours for every pound of meat.  

So this Christmas, amid the merry mayhem, if you cook your turkey a tiny bit longer than you should, sit back, relax, have another glass of wine, enjoy your family and know your turkey will be juicy and tender.  Happy Holidays!