this is only the second time ive made thanksgiving dinner and i wasnt all that impressed with the way the turkey turned out last year it was a bit dry.so someone told me to brine.what exactly is brining ( i have an idea lol).how do i do it.what herbs or other seasonings should i use.and how long should i brine it? ( my turkey is a medium size turkey)
Al3+ suggests that three electrons are 'lost'.
2 gallons water 2 cups kosher salt 1 cup firmly packed light brown sugar To make the brine: In a stockpot large enough to hold the turkey, combine the water, salt and brown sugarAdd more water if neededFor every extra gallon of water added, add 1 more cup of salt, but not sugarAdd the turkey and cover with plastic wrap If you can fit the stockpot in refrigerator, store it there overnightOtherwise, turkey can be stored outside overnight in a cooler with ice or in a container large enough to hold the turkeyMake sure that the temperature is 38 degrees or below and that the turkey is well coveredRinse well before cooking.
