RALEIGH, N.C. (WNCN) – Thanksgiving is just days away and WNCN has teamed up with the Wake Tech Culinary School to help you prepare your turkey.
We’ve already brought you tips on thawing and today you’ll get the chance to learn how to add a little flavor to your bird by brining it before you throw it in the oven.
Jeff Hadley, who runs the program at Wake Tech, said it’s OK to get a little creative with your brining.
“It’s not a set formula…you can put different things in there…if you’re creative you can get your own flavors,” he said. “The base is water, salt and sugar. You can put anything else you want in there as well.”
Although it’s good to have some fun with the brine, it’s also important to be careful, Hadley said. The temperature in the water needs to stay below 41 degrees Fahrenheit due to health concerns.
BASICS ON BRINING:
- 1 1/2 gallons of water
- 1 1/2 pounds of salt
- 12 oz of sugar
- White peppercorn
- Bay leaves
- Garlic and onion powder (if you’d like)
- Rinse turkey with water and then pat dry with paper towels. Note: you don’t want to use dish towels because they may have bacteria on them.
- Heat brine water to melt the sugar and salt.
- Put heated brine in a 1 1/2 gallon ice bucket, but don’t put the turkey in heated water.
- Stir up the water until it cools.
- Put turkey in the cool water.
- Make sure your turkey stays completely inside the liquid.
- Remember to never allow the brine temperature to go above 41 degrees Fahrenheit while brining.
- Leave the turkey in the brine for two days, depending on how thawed out the turkey is.
For more tips on brining your turkey, click here.