what kind of salt to brine my turkey in?
- Sandy Nov 21, 2005 04:41 AM
I recently moved to France, a very rural part of France and I am searching for kosher salt to brine my thanksgiving turkey...I cant find it anywhere. Could I substitute sea salt? or any non-iodized salt? should I change the proportions?
You might try Pickling Salt it is a non iodized tiny grain which disolves in cold water and might be good for starting a brine
No kosher salt in France? Why is it I suspect the demand for kosher products in many European countries may not be what it once was?
But for your purposes, sea salt will be just as good, if not better, and the measurement would be the same. Regular non-iodized table salt will not taste as good.
Coarse sea salt should work fine. I think it's the coarseness of the kosher salt that makes it the first choice for brining. I would reduce the amount of salt in the brine slightly, though - maybe by a third - as I haven't found coarse sea salt (in the US) that has as large crystals as coarse kosher salt. If all you have is sea salt with a finer grind, like regular cooking or table salt, I would cut the amount in your brine by half.
Are you guys forgetting that salt is salt.
When used as a condiment then the texture becomes a play, but when used in a brine for god's sake it is sodium chloride with some minerals.
So use the best salt you want in your brine. I wouldn't use something very expensive, but a nice sel de mer would be fine.