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Yes - you can use pickling salt to brine turkey. The main difference between pickling salt and other salts are grain size and iodine. Table salt has iodine, pickling salt does not. The iodine is only added to table salt to add that nutrient to our diet; it has no effect on brining turkey - it doesn't hurt but it doesn't help. Pickling salt is also very fine-grained, to speed up dissolving in water to create a brine, so it is useful for solutions needing salt. Typically it is even finer grained than table salt and much finer than rock salt or kosher salt. When you think about it, canning salt really is designed for brining processes so not only CAN you use it to brine turkey - it would probably be the PREFERRED type of salt to use to brine turkey.
Wiki User
∙ 12y ago
Wiki User
∙ 14y agoYes, both table salt and kosher salt are the same, sodium chloride, but different produced in different ways. Kosher salt is more coarse and the preferred salt for brine. Using table salt will not ruin the brine.
Wiki User
∙ 12y agoPersonal preference; it helps crisp the skin under an olive oil coat.
Wiki User
∙ 14y agoOnly with kosher brine.
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∙ 9y agoYes, it is possible.
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∙ 15y agoYes
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How much pickling salt to use for a turkey brine instead of kosher salt?
Any difference, both are sodium chloride.
A salt solution used for canning vegetables?
Brine
Is sea salt safe for home canning?
Yes, sea salt can be used in place of regular table salt as there is virtually no difference between most products labelled "sea salt" and other table salt. Some more expensive and regional sea salts may have certain extra minerals in them which give them a different color, such as pink, or black. These will also have slightly different flavor contributed by the minerals. But most sea salt is pretty much the same as white table salt. Remember, all salt came from the sea, at some point, whether it is mined from salt deposits underground, or from salt flats left over from a salty lake, or from the shores of a sea. However, most pickle recipes call for canning or pickling salt rather than regular table salt. Picking salt is made without the use of anti-caking agents or iodine. If you use regular table salt or sea salt, the anti-caking agents may make the brine cloudy, and if the salt is iodized, it may make the brine darker. Non-iodized salts are readily available, and although the brine may be a bit cloudy, the pickles should taste fine.
What are the ways by which food can be preserved and stored?
drying, salt water marination, freezing, canning, pickling,
Food is preserved by adding what other than salt?
Food is preserved by curing with salt, smoking, pickling, drying, or canning.
Is there any garlic or garlic salt in you kosher dills?
Kosher in pickles means the brine contains garlic and pickling spices.
Should you use meat tenderizer in your Turkey brine recipe?
No, the salt will do that.
What is to preserve by soaking in vinegar or brine?
Foods soaked in vinegar are pickled, and soaked in salt are salt-cured. Both are means of preserving food. <><><> It is called "pickling"
What are the main ingredients to brine turkey?
The main ingredients to brine turkey are: turkey, salt and water. Then one would add a selection of herbs and spices, perhaps molasses or honey, perhaps wine, depending on taste and the recipe one was following.
Can you use kosher salt for canning?
No...and yes. Canning Salt and Kosher Salt are the same chemically speaking, as in pure salt (NaCl) with no additives such as iodine or anti-caking agents. These additives can react during canning and storing, giving unsightly colors or flavors and give you a not so kosher situation. The difference is in their crystal size and density. Canning salt is very close to the consistency of regular table salt/sugar vs the significantly larger Kosher salt crystals. This means that a box of Canning salt is quite a bit heavier than the same size box of Kosher salt. The smaller crystals allow for easy solution in cold liquids as you might be doing in a brine or pickle and other such canning projects. The large sharp crystals of Kosher salt are traditionally used in salting meats since the crystals cling well to the outside thus drawing out non-kosher fluids within, although Kosher salt has many uses around the kitchen. Especially for a cold brine near saturation Canning salt is recommended. Where a brine is used for room temperature fermentation follow the recipe precisely as the salt concentration is crucial for avoiding bad bacterial invasion. Otherwise Kosher salt can be directly substituted if the recipe goes by weight. Alternatively Canning Salt is about a third heavier for a given volume. Some salts with only the word Pickling, ideal for pickling, Coarse Salt for pickling, etc. on the label will also be free of additives but they can have larger crystals than canning salt, very close in size to Fine Kosher salt. The easiest way to tell is to compare them in the store by picking up the boxes. The Canning salt consistency will be the heaviest. Boxes of the same size will help. All these salts are fundamentally the same so providing you have a recipe that calls for salt by weight and you don't mind extra stirring use them interchangeably. Of course no salt is free of trace molecules, having unique characteristics depending on the source mine. But these trace minerals are in such low amounts that they can't be tasted. Sea salts, although they may be natural and free of additives such as iodine, have other naturally occurring "additives" including organic compounds. These are trapped by the evaporation process in more than just trace amounts thus giving it that sea salt flavor. Sea salts give unpredictable results canned and so are not recommended.
Brine is to salt as punch is to .?
Brine is salt dissolved in water; Punch is alcohol dissolved in water - therefore "Brine is to salt as punch is to alcohol."
Can you brine a store bought smoked turkey?
There's a couple of factors in this answer. Was the turkey ever frozen? if so, it should be cooked within two to three days of thawing, regardless. If the turkey is "fresh" (not frozen) you can get away with an extra day. If in doubt, add more salt, and be sure to change the water daily. And did I say more salt? Add more. Salt acts as a preservative, and it's pretty much impossible to over-salt a turkey.
