How to Make a Basic Brin.mp4

BRINING TIPS AND TRICKS
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 our Salt Conversion Chart