How to Brine a Turkey With Sea Salt (4 Steps)

Many people like sea salt because it comes in large pieces that add a crunchy texture to a dish. Because sea salt forms when water evaporates and leaves behind a crust of salt, it contains trace minerals that some people believe impart a flavor superior to that of table salt. But those large crystals pose a problem when you're making a brine: They are more difficult to dissolve. Although recipes vary and some people include sugar and herbs, brine is essentially salted water. The trick is to heat the water slightly to aid absorption of the salt.

Instructions

  1. Measure the amount of water, salt and sugar needed to brine your turkey. For each pound of turkey, you'll want 1 quart water, 2 tbsp. sea salt and 1/4 cup sugar.

  2. Heat about half the water. You don't have to bring it to a boil, but the warmer the water, the faster it will dissolve the brine. Stir in all the salt and sugar until it's dissolved. Pour hot water into the remaining water, and stir to cool the water down. Stir the brine to help absorb any additional salt. Let it cool.

  3. Lower the turkey into a large pot, breast-side down. If the brine isn't already in the pot, pour it in, covering the bird.

  4. Refrigerate for one hour per pound, but do not brine the turkey for more than eight hours. Remove the turkey from the brine, and pat it dry with paper towels. Because the turkey is full of water, it may be harder to get a crispy skin. Some cooks solve this problem by letting the turkey dry in the refrigerator for a few hours before cooking it.

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