Turkey brining

I decided to injection brine my turkey breast meat and thighs this Thanksgiving by the chefsteps recipe. For the brine, 500grams of water and 25grams of salt makes a brine ratio of 5 percent salt for injecting. Is that right?

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Comments

tshewman

~12gsalt/500g water for every ~2kg bird. Multiply accordingly for your turkey. I would submit to consider adding other elements (since it's thanksgiving) such as sage etc. Food for thought

dancurren

25g/500g is a 5% brine solution. I haven't tried this bring but I normally use a 1.5% brine (7.5g per 500g). I would second Todd's comment and would bring the brine to a simmer and steep with some seasonings, such as sage, rosemary, thyme, citrus zest, etc. I also like to add some maple syrup.

Theo_129732

Thanks guys! I'll do the herb thing too!

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