It simply takes a few minutes to prepare Turkey Brine, which is the ideal way to prepare your turkey before roasting it on Thanksgiving. It is created with savory herbs, sea salt, and stock.
TURKEY BRINE
One of the tastiest methods to prepare your turkey before roasting is to brine it. This is how we’ve prepared our turkey for the past few years, and it is by far THE greatest method for bringing out the amazing tastes and softness of the meat. You KNOW it’s excellent since my family has asked for it the last two Thanksgivings in a row. In addition to preserving moisture, this brine recipe for turkey is quite beneficial because bird dries out quickly.
Because brining contains so much salt, it was employed as a food preservation method even before electricity was invented. It’s the salt that aids in the absorption of all of this wonderfully flavored, herbaceous liquid into your Thanksgiving turkey. Either a wet or dry brine will work, but a wet brine will result in a very juicy turkey. The main element in both brines is salt.
Although the big container needed to hold the wet brine takes up more fridge room, the brine solution gives the turkey so much moisture that it almost self-bastes.
FOR WHAT LENGTH OF TIME IS IT BETWEEN BRINE AND COOKING?
Depending on the recipe, this can change, but generally speaking, it is recommended to brine the turkey in a big stock pot for at least 12 hours, but no more than 2 days, due to food safety concerns. Try to aim for at least one hour per pound as a general guideline.
I like brining the turkey for an entire night, since this allows the taste of the salty herbs to seep into the meat. When brining a turkey, always place it in the refrigerator and let the brine to cool before using. It is not advisable to begin cooking too soon.
WHAT’S IN A TURKEY BRINE?
One cup of salt is first dissolved in one gallon of water, or broth, for the turkey brine. Everything you add after that is just for taste. Depending on your preference, you may add extra thyme, bay leaves, garlic, lemons, herbs, spices, and broth. I adore incorporating orange zest into the brine because it enhances the festive taste of the turkey. On occasion, I also include garlic in the brine.
For instance, you may use apple juice to provide some sweetness and a spoonful of fresh sage. All of these tastes will permeate the meat of the bird while roasting, and if you utilize drippings, they will also permeate your gravy. At that point, you can also add more herbs or garlic to your gravy.
IF A TURKEY IS BRINED FOR EXCESSIVELY LONG, WHAT HAPPENS?
This is contingent upon the initial salinity of your brine and the size of your bird. If a turkey is brined for more than 24 hours, the meat may taste excessively saline and the drippings may become too salty to use in the gravy without significantly diluting it.
A TURKEY IS RINSEABLE AFTER BRINING?
Many recipes for turkey brine suggest washing the turkey after it has been brined, but I do not recommend it. Rather, proceed directly from brining to roasting, wiping everything dry with paper towels as you go. Reduce the amount of time your chicken is brined by a few hours if you’re concerned that it will taste excessively salty.
A BRINED TURKEY: HOW LONG DO YOU COOK IT PER POUND?
When compared to a standard turkey, the cooking time of a brined turkey can be reduced by around thirty minutes. The temperature inside the oven reduces every time the door is opened, so you might need to add extra time if you baste. Using a meat thermometer to ensure the inner thigh has reached 165 degrees F is the most reliable method of determining whether it’s done.
CAN YOU PUT A FROZEN TURKEY IN A BRINE?
A partly frozen turkey can be brined, provided that a big pot is used and the bird is kept chilled during the defrosting and brining process. To avoid over-brineing an enormous Thanksgiving turkey, brine it in cold water on the last day before serving, as it will take several days for it to defrost.
TIPS FOR BRINING A TURKEY
- To ensure that the salt dissolves completely in the brine, combine the salt with the broth and bring to a boil before starting your brine. To brine, let cool to room temperature.
- Your turkey skin will become wonderfully crispy thanks to basting, and the savory, sage, thyme, and rosemary will maintain it well-seasoned and provide a wonderful flavor and texture!
- This recipe for turkey brine may also be used to cook a whole chicken! Make roughly half of the brine; you might not need all of it. Use a small stock pot if possible.
- To thoroughly dry your turkey, have some extra paper towels on available!
- If you’re pressed for time, you may prepare the dry brine ahead of time by simply combining these herbs with salt, applying them to the turkey, and then chilling it.
MORE RECIPES YOU MIGHT LIKE
- Ground Turkey Tater Tot Casserole
- White Bean Leftover Turkey Chili
- Leftover Turkey and Spinach Noodle Soup
- Buttered Cheesecloth Turkey
Turkey Brine
Ingredients
- 1 gallon vegetable broth
- 1 cup sea salt
- 1 tablespoon black peppercorns
- 1 gallon ice water
- 3 sprigs fresh rosemary
- 10 leaves fresh sage
- 1 tablespoon fresh thyme
- 2 oranges cut into slices
- 1 turkey
Instructions
- Bring the vegetable broth, sea salt, and black peppercorn in a big saucepan to a rolling boil, then take it off the heat and allow it to cool fully.
- Pour the broth into a big cooler or bucket and add cold water, sage, rosemary, thyme, and oranges. Line the bucket or cooler with a food-safe bag or turkey brining bag.
- Before putting the turkey in the brine overnight in the refrigerator or in a cooler with ice water outside the bag (which will stay cold overnight), remove the insides (I save the neck bones for cooking gravy ahead of time) and pat it dry.
- Turn the turkey inside out and pat dry.