You might hear people say “brining is just salty water, why bother?” Those people are lying to you or they’ve never had a truly good turkey. Brining is the difference between “meh” and “oh, wow, I’ll take thirds.” Don’t let the skeptics shame you.
And here’s the kicker: brining also reduces the amount of time you need to cook the bird because it holds heat differently. Yes, you heard me. You get a faster, juicier, more flavorful turkey. That’s like getting a promotion and a raise on the same day.
A final, slightly ridiculous tip
Don’t forget to rinse the turkey after brining. Otherwise, your gravy will taste like the Dead Sea. And pat it dry before roasting—wet skin is sad skin. Sad skin doesn’t get crispy. Crispy skin is the point of life.
Also, add a cinnamon stick or some whole cloves to the brine. I know, it sounds like a holiday candle. But it will make your kitchen smell like heaven and your turkey taste like Christmas had a baby with Thanksgiving. Trust me on this one.
So, will you brine? I hope so. Because a dry turkey is a culinary crime. And a brined turkey? That’s the kind of bird that makes people forget about the pie. Almost.
