startAbout UsFor ConsumersFor FoodserviceFor Educators

Frequently Asked Questions

Search Knowlege Base

in


Home | Category: Canning -- Pickled and Fermented Foods


Canning -- Pickled and Fermented Foods

Is brining a turkey a safe method?

Rating: 0

Yes it is, as long as the raw (thawed) bird is refrigerated during the brining process. The procedure is to dissolve 2 cups kosher salt or 1 cup of non-iodized table salt into two gallons of cold water. Add the turkey and refrigerate for 12 hours. This type of brining is not for preservation purposes (not enough salt) but simply a way to enhance the flavor.

The key step is to ensure that the turkey is cooked to a safe endpoint temperature -- 180 F or higher in the thigh (use a thermometer). Emphasize that one needs to measure the temperature.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004

Not UsefulVery Useful