My Favorite Turkey Brine

 

My Favorite Turkey Brine

I brine my Thanksgiving turkey annually because it is the appropriate practice. Brining consists of immersing a turkey in a highly saline solution for a specified duration, sufficient for the salt to penetrate the turkey and genuinely modify the molecular composition of the meat. It does not transform it into an overly salty dish, either. Instead, it yields a succulent, exceptional turkey. If you have never brined a turkey, you will simply have to take my word for it. It truly makes a significant difference and imparts a wealth of delightful flavor.

You can purchase pre-made brining solutions. I used to acquire one from Williams-Sonoma. However, creating your own is quite simple as well. Essentially, you require salt, apple juice (or cider), orange peel, and a combination of other seasoning components. You can even prepare the brine up to two days in advance and keep it in the refrigerator until you are ready to immerse your turkey. This is undoubtedly the simplest and most efficient method to season a turkey. I encourage you to give it a try!

Is brining a turkey worthwhile?

Absolutely! Brined turkeys are significantly more flavorful and juicy compared to non-brined ones. While brining a turkey is not complicated, it does require some time, so it is advisable to plan ahead to ensure success. Once you have brined a turkey, you will never revert to the old ways. Just remember the following considerations:

Although you can brine a frozen, thawed turkey, it is preferable to brine fresh turkeys. Brining a frozen turkey is not always essential, as frozen turkeys are generally already infused with a sodium solution.

Placing this into a well-salted brine could result in excessive seasoning. However, there are some organic frozen turkeys that contain a significantly lower concentration of sodium solution. Therefore, it is advisable to opt for a fresh turkey for the best brining outcomes and flavor!

Preparing homemade turkey gravy from the drippings of a brined turkey can lead to an excessively salty gravy if caution is not exercised. Do not worry; I will guide you through a few steps to prevent this from occurring.

What is the optimal method for cooking a brined turkey?

I believe that roasting the turkey is the best approach since it does not necessitate any specialized equipment (aside from a reliable meat thermometer to prevent overcooking!). Alternatively, you could opt to smoke the brined turkey if that is your preference. However, if you choose to fry it, ensure that you remove the turkey from the brine 24 hours prior to frying. Allow it to rest uncovered in your refrigerator during this period to enable the exterior to dry. It is crucial to avoid placing a turkey directly from the brine into hot oil, as the excess moisture can lead to hazardous splattering!

Should you spatchcock a turkey before or after brining it?

The correct order is to brine first, then spatchcock. Spatchcocking involves a technique that effectively butterflies the turkey. By removing the backbone, the turkey can lie flat and cook more rapidly than a whole bird. Furthermore, a spatchcocked turkey absorbs salt and seasoning more efficiently than an intact bird. Therefore, to prevent an overly salty turkey, it is advisable to brine the turkey first, followed by spatchcocking.

Is it permissible to stuff a brined turkey?

If you intend to brine your turkey, it is best to cook the stuffing separately. The juices from a brined turkey are typically quite salty and may permeate the stuffing, resulting in excessive saltiness. Regardless of whether the turkey is brined, I strongly advocate for baking the turkey and stuffing separately. Baking the stuffing independently yields a crisp, browned top, while stuffing cooked inside the turkey tends to steam. Additionally, preparing the stuffing separately mitigates concerns regarding cross-contamination.

Must a turkey be completely submerged in brine?

Yes—every part of the turkey should be immersed in brine to ensure maximum flavor absorption. If there is insufficient liquid to fully submerge the turkey, simply add more water.

What is the recommended duration for brining a turkey?

Aim for a brining period of at least 16 hours, but do not exceed 24 hours. Brining for longer than 24 hours will result in an excessively salty turkey.

Turkey Brine  Ingredients

• 3 cups apple cider
• 2 cups brown sugar 
• 1 cup kosher salt 
• 3 tablespoons tricolor peppercorns 
• 5 whole bay leaves 
• 5 cloves garlic, minced 
• 4 sprigs rosemary, leaves stripped off 
• Peel of three large oranges, removed in large strips
• 1 turkey 

Turkey Brine Directions

Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.

Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.

When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method. Cool. Enjoy the My Favorite Turkey Brine !!!

My Favorite Turkey Brine Video :

Smoked Turkey Brine Recipe

Smoked Turkey Brine Recipe

I am perfectly fine with consuming turkey on Thanksgiving, provided it is prepared in this manner.

Frequently, I advocate for stepping outside of tradition and opting for a grand prime rib roast or beef tenderloin, essentially anything but turkey. However, if you are preparing this dish, I will grant you an exception because it is truly delectable.

In all seriousness, this is the only acceptable method for preparing and enjoying turkey if you are serving a bird during the holiday season. A few years back, I decided to assist my mother-in-law by preparing this dish. After I made this recipe, my father-in-law requested a show of hands to see who believed I should make it annually.

Indeed, everyone raised their hands, haha.

Why Should You Brine a Turkey?

The primary purpose of brining is to enhance flavor and juiciness. The acid in the brine tenderizes the meat, while the salt, sugar, and herbs infuse it with exceptional flavor. In my opinion, this is the only way to do it.

How to Prepare the Brine

Creating this brine is quite simple; all you need is a large stockpot or a thoroughly cleaned paint bucket. The choice is yours! The brine I have been using for the past few years is apple cider.

It is a straightforward solution that delivers a remarkable impact. While the smoked aspect is enjoyable, it would not be nearly as good without the brine I prepared.

The ingredients required for this are:

- Apple Cider

- Water

- Salt

- Sugar

- Peppercorns

- Bay Leaves

- Fresh Thyme Sprigs

- Onion

- Garlic Cloves

The instructions are as follows:

Begin by bringing the water, cider, sugar, and salt to a boil to ensure that all ingredients are dissolved and well combined, then allow it to cool.

Once the brine has cooled, add the peppercorns, bay leaves, thyme, onions, and garlic.

Yes, this recipe is straightforward to prepare, but it will necessitate some advance preparation a few days prior to when you intend to cook and serve it.

How to Brine It

1. After chilling the brine and incorporating the other ingredients, carefully add your trussed turkey, ensuring that the giblets have been removed, and fully submerge it. If desired, you may include some ice to maintain a low temperature, and I recommend placing a few plates on top to keep the turkey submerged.

2. Position it in the refrigerator; you may need to clear some space as the pot or bucket is quite large.

smoked turkey recipe with trussed legs next to fruit

3. Allow it to brine for 24 hours. I believe this duration is sufficient to enhance the flavor significantly, although you can extend it to 36 to 48 hours if preferred, but I find that unnecessary.

Rinsing Off Turkey

One of the crucial steps in this recipe is to rinse the turkey thoroughly after brining. Remove it from the brine and wash it thoroughly in your sink, ensuring all sides, including the cavity, are cleaned.

It is essential to ensure it is seasoned rather than overly salty, so take the time to perform this step. Next, pat it dry and allow it to rest for 45 minutes at room temperature before smoking. The cooking process may take longer if you place a very cold bird into your smoker, which can also lower the smoker’s temperature.

How Many Minutes Per Pound Does It Take to Smoke

A brined turkey will cook significantly faster than a non-brined one. Here are the general guidelines for smoking:

Smoking at 225° – 235° takes approximately 21-23 minutes per pound.

Smoking at 245° to 255° takes about 19-21 minutes per pound.

Smoking at 265° to 275° takes around 17-19 minutes per pound.

This timing may vary slightly based on the size of your bird and your ability to maintain the smoker’s temperature.

Smoking a Brined Turkey

It is now time to smoke the turkey. Since my in-laws prefer milder smoky flavors, I opt for a light smoke, and due to the brining, it cooks a bit faster than it would otherwise.

Ensure that your smoker reaches 275° before placing the turkey inside. I do not mind if you are using a big green egg or another type of smoker; just make sure it is adequately heated.

For the digital smoker, set the temperature to 275°.

This recipe necessitates a total cooking time of 4 hours. If I were to smoke this turkey thoroughly, it would take approximately 4 hours for a 14-pound bird; however, since I only lightly smoke it, I keep it in the smoker for just 2 hours.

A smoked turkey that has been brined, resting on a cutting board adorned with herbs.

Next, transfer the turkey to the oven and continue cooking it at 275° for an additional 90 to 120 minutes, or until the internal temperature of the thighs reaches 165°.

Afterward, be sure to cover the turkey with foil and allow it to rest for 30 minutes before slicing and serving. This resting period enables the juices to redistribute within the turkey, ensuring that the meat surpasses the 165° internal temperature threshold.

Can I Brine If It’s Pre-Brined?

You can certainly brine a turkey that has already been pre-brined, but I strongly advise against it. The result will be excessively salty, and the protein may break down excessively due to the acid permeating the meat.

However, I can assure you of one thing: if you are a turkey enthusiast, this recipe is perfect for you!

Recipe Chef Notes + Tips

How to Reheat: To reheat, simply place the turkey in a saucepan with a small amount of chicken or turkey stock, or gravy, cover it with foil, and heat it in the oven at 350° for 12-15 minutes or until warmed through. Alternatively, you can heat it in the microwave until warm.

How to Store: The turkey can be stored in the refrigerator, covered in plastic, for up to 5 days. Additionally, it can be frozen, covered, for up to 3 months. Be sure to thaw it in the refrigerator for a full day prior to reheating.

How to Reheat: Add the desired quantity of turkey to a saucepan along with ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until warmed. You may also heat the turkey in the microwave on a plate until warm.

You might need to place plates or bowls on top of the turkey in the brine to ensure it is fully submerged.

You are welcome to include whole black peppercorns in the brine as well.

In the absence of a smoker, you can opt to cook it in the oven at a temperature of 350° for 10-13 minutes per pound.

Additional ingredients that can be incorporated into the brine consist of fresh rosemary, sage, orange peel, lemon peel, or brown sugar.

Once the brine is placed in the 5-gallon container and thoroughly whisked, if it is still not sufficiently cold, you may add 2 cups of ice.

Should the bones at the ends of the legs or the tips of the wings start to darken too rapidly, cover them with a small piece of foil.

A prepared turkey accompanied by clementines and a carving knife.

Other Holiday Recipes

• Roasted Beef Tenderloin
• Acorn Squash
• Scalloped Potatoes
• Cornbread Stuffing with Chorizo
• Bone-In Ribeye Roast

Notes

Chef Notes:

How to Reheat: To reheat, simply place the dish in a saucepan with a small amount of chicken or turkey stock, or gravy. Cover it with foil and heat it in the oven at 350° for 12-15 minutes or until it is warm. Alternatively, you can heat it in the microwave until it reaches the desired temperature.

How to Store: The dish can be stored in the refrigerator, covered with plastic, for up to 5 days. Additionally, it can be frozen, covered, for up to 3 months. Be sure to thaw it in the refrigerator for a full day prior to reheating.

How to Reheat: Place the desired amount of turkey in a saucepan with ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until it is warm. The turkey can also be heated in the microwave on a plate until warm.

You may need to add plates or bowls to the turkey in the brine to ensure it is fully submerged.

Feel free to include 1 tablespoon of whole black peppercorns in the brine as well.

If you do not have a smoker and can only cook in the oven, you may do so at 350° for 10-13 minutes per pound.

Other ingredients that can be added to the brine include fresh rosemary, sage, orange peel, lemon peel, or brown sugar.

After whisking the brine in the 5-gallon container, if it is still not very cold, you may add 2 cups of ice.

If the bones at the ends of the legs or the tips of the wings begin to darken too quickly, wrap them in a small piece of foil.

Ingredients:

* 1 gallon water
* 1 cup salt (1 1/2 cups Kosher or coarse salt)
* 1/2 cup sugar
* 6 fresh tarragon leaves or 1/4 cup dried tarragon
* 1 teaspoon black pepper

Preparation:
The water you use should not be chlorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and pat dry. Coat with olive oil. Place in Smoker. Enjoy!

Thanksgiving Turkey Brine

 Thanksgiving Turkey Brine

 Thanksgiving Turkey Brine Ingredients

• 6 quarts tap water
• 1 pound kosher salt
• 1 cup molasses
• 2 cups honey
• 1 cup soy sauce
• 1 tablespoon dried red pepper flakes
• 1 tablespoon dried sage
• Large bunch fresh thyme
• 2 heads garlic broken into individual cloves, unpeeled
• 5 pounds ice cubes
• 14 to 18-pound turkey, cleaned, innards removed
• 1 pound unsalted butter, softened
• 2 lemons, zested

 Thanksgiving Turkey Brine Directions

In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.

Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.

Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.

Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.

Preheat the oven to 350 degrees F.

Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving. Cool. Enjoy the  Thanksgiving Turkey Brine recipes !!!

 Thanksgiving Turkey Brine Video :

BASIC BRINE FOR TURKEY

BASIC BRINE FOR TURKEY

Ingredients:

• 1 cup kosher salt
• 1/2 cup granulated sugar or brown sugar
• Small handful of aromatics (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips)

Method: 
Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely.

Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed. Enjoy !

My Favorite Turkey Brine

My Favorite Turkey Brine

Ingredients

• 2 gallons cold water
• 3 cups apple cider
• 2 cups packed brown sugar
• 3/4 cup kosher salt
• 3 tablespoons tricolor peppercorns
• 5 whole bay leaves
• 5 cloves garlic, minced
• Peel of 3 large oranges, cut into large strips
• 4 fresh rosemary sprigs, leaves stripped off
• 1 uncooked fresh turkey

Directions

Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.
Place an uncooked, fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
When you're ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method. Enjoy it!

Savory Turkey Brine

Savory Turkey Brine

Ingredients:

* 2 quarts vegetable stock
* 1/2 cup salt (3/4 cup Kosher or coarse salt)
* 1/2 cup white sugar
* 1 tablespoon dried rosemary
* 1 tablespoon dried sage
* 1 tablespoon dried thyme
* 2 quarts cold water

Preparation:
In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water. Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound. Enjoy it!

FRUITY TURKEY BRINE

FRUITY TURKEY BRINE

Ingredients:

• 1 gallon water
• 1 cup salt (1 1/2 cups Kosher or coarse salt)
• 1 lemon
• 1 orange
• 1 onion, cut into thick slices
• 4 cloves garlic, crushed
• 4 bay leaves
• 1 tablespoon dried thyme

Preparation:

Take two cups of the water and place in a saucepan. Bring to a low boil. Add salt and stir to dissolve. Pour into a large pot. Cut lemon and orange into 1/8ths. Squeeze juice into pot and drop in citrus pieces. Add all remaining ingredients. Keep refrigerated until you are ready to use.
Place poultry and brine in a large plastic container. Keep refrigerated. Brine for 1 hour per pound. Enjoy !