Why did turkey become mushy after brine?

Turkey becoming mushy after brining is a common problem, and it's usually due to one or more of these reasons:

* Over-brining: Brining works by drawing moisture into the turkey through osmosis, making it juicier. However, too much time in the brine can lead to the turkey absorbing too much water, making it soft and mushy. The general rule is to brine for 12-24 hours, depending on the size of the turkey.

* High salt concentration: A brine that's too salty can also lead to a mushy turkey. The high salt content can break down the turkey's proteins, leading to a mushy texture.

* Incorrect brine temperature: Brining should be done in a refrigerator, where the temperature is cold enough to slow down the breakdown of the turkey's proteins. If the brine is too warm, it can lead to a mushy texture.

* Over-cooking: Even if the turkey was brined correctly, overcooking it can also make it mushy. Overcooked turkey loses moisture and becomes dry and stringy.

* Type of brine: Some brines, especially those with a high sugar content, can make the turkey mushy.

Here are some tips for preventing a mushy turkey after brining:

* Follow the recommended brining time: Don't brine for longer than necessary. A good rule of thumb is 12-24 hours for a whole turkey.

* Use the right salt concentration: A general rule of thumb is 1/2 cup of salt per gallon of water. Experiment to find the right salt concentration for your taste.

* Brine in the refrigerator: Keep the brine cold to slow down the breakdown of the turkey's proteins.

* Don't overcook: Cook the turkey to an internal temperature of 165 degrees Fahrenheit.

* Consider a dry brine: Dry brining involves rubbing the turkey with salt and spices and letting it sit in the refrigerator uncovered for 12-24 hours. This method can help to prevent the turkey from becoming mushy.

By following these tips, you can enjoy a juicy and flavorful turkey without worrying about it becoming mushy.