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 :