A Guide to Brining

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 your turkey this holiday season and check out some of our favorite recipes to help plan your menu.

And if you’re getting ready for the holidays and have even more turkey brining questions, we’ve got your answers, with our new Morton Brine Time skill for Amazon Alexa! Morton Brine Time will be your personal helper in the kitchen, ready and able to answer common questions about brining while providing step-by-step information, as well as recipes from celebrity chef Richard Blais, to wow your guests with irresistible flavor combinations.  Download it in the Alexa app or from the Alexa Skills store on Amazon.com

turkey brining tips and tricks

  1. Do not brine your turkey if you plan on deep frying it.

  2. Do not brine a turkey that has been “basted,” “enhanced,” “marinated” or is already classified as Kosher.

  3. If you purchased a turkey with a pop-up timer, leave it in place. If removed, the timer will leave a hole for juices to escape.

  4. You can brine any size turkey. The key is to ensure you have the right size container and enough brine to keep the turkey submerged.

  5. Brine your turkey overnight. You may want to rearrange your refrigerator shelves ahead of time to make room for the brining bird.

  6. If you don’t have room in your refrigerator, you can use a cooler lined with a turkey roasting bag—but you will need to make sure the water temperature remains below 40 degrees throughout the process.

  7. If you plan to brine your turkey for 4 to 5 hours, use a brine proportion of 1 cup Morton Coarse Kosher Salt to 1 gallon water.

  8. If you plan to brine your turkey overnight or up to 14 hours, use a proportion of ½ cup Morton Coarse Kosher Salt to 1 gallon water.

  9. Does the type of salt matter?  Yes, we recommend Morton Coarse Kosher Salt because of the way it dissolves completely in water.