Easy Keto Turkey Brine - Divalicious Recipes (2024)

FAQs

Can you brine meat without sugar? ›

A dry brine always contains salt, and other common ingredients that include sugar, garlic, dried herbs and paprika. We've put together some great seasonings and of course switched out the sugar for Monkfruit Sweetener. No need to add sugar to recipes when a great replacement is available.

Anything in a Brine beyond Salt & Water is strictly a flavor enhancer so yes. Sub the sugar with 1/2 the amount of splenda. Splenda will work, have done it with success.

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.

What Is the Brine Ratio? The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

In most cases, we add sugar to the brine. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin. We usually list both kosher and regular table salt in recipes that call for brining.

Bring a quart of water, ½ cup kosher salt, and ½ cup brown sugar to a boil, along with any herbs and spices you choose. Simmer to dissolve the salt and sugar and release the aromatic oils from the added flavorings.

In a large pot over high heat, combine the salt, brown sugar, peppercorns and the 1 gallon water. Bring to a boil and continue boiling, stirring to dissolve the salt and sugar, about 3 minutes. Remove from the heat and transfer to a large bowl. Let cool to lukewarm, about 1 hour.

For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine and put the whole container in the refrigerator. If it doesn't fit, place it in an ice chest filled with ice.

Overall process: 2 NaCl + 2 H ₂O → Cl ₂ + H ₂ + 2 NaOH.

brine, salt water, particularly a highly concentrated water solution of common salt (sodium chloride). Natural brines occur underground, in salt lakes, or as seawater and are commercially important sources of common salt and other salts, such as chlorides and sulfates of magnesium and potassium.

Should a turkey be fully submerged in brine? ›

This dilutes the salt solution to the best ratio for brining and also helps further cool the solution. Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey. Cover and refrigerate.

But a brined turkey that is not rinsed would be too salty to eat. Brining slows down the growth of bacteria but does not kill it, said Linda Harris, a microbiologist at the University of California, Davis. She and other food scientists have been trying to get Americans to stop rinsing poultry since the late 1990's.

Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.

Some dry-brine recipes call for adding white or brown sugar to the salt. It's not totally necessary, but it will infuse the meat with a little sweetness and help the skin turn golden in the oven. Your sugar measurement should equal about ¼ of your salt measurement; for a 14-lb turkey, that's about 2 Tbsp. sugar.

In a normal curing process, a packet of nitrite is added to the brine, which is then injected into the meat. Sugar is often in this mix to “add” flavor; however, some say it can also aid in acting as an additional preservative. Sugar is also used to counter the salt, which tends to dry out the meat.

Brining Alternatives. By far the most common alternative is plain old salting. When you salt a turkey (or chicken) breast, meat juices are initially drawn out through the process of osmosis (yes, this time it really is osmosis at work).

A glycol solution is the best option for portable systems that are occasionally exposed to the air while being drained or filled.