Brining A Turkey Recipes
DRY BRINE TURKEY
Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Turkey Brine
Time P3DT12h15m
Yield 15
Number Of Ingredients 5
Steps:
- Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
- Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
- Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
- Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
- Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
- Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
- Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g
ULTIMATE TURKEY BRINE
Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'
Provided by Eric
Categories Side Dish Sauces and Condiments Recipes
Time 2h25m
Yield 30
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
- Refrigerate brine until completely cooled.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g
TURKEY BRINE
Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes enough brine for one 18- to 20-pound turkey
Number Of Ingredients 13
Steps:
- Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
- Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.
EASIEST TURKEY BRINE
This simple turkey brine is infused with sage and citrus and makes a super moist, flavorful Thanksgiving turkey! Brine for 12 to 24 hours before cooking.
Provided by Emma Christensen
Categories Dinner Make-ahead
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- Remove the turkey from the brine and rinse: When you're ready to begin roasting your turkey, remove it from the brine and rinse it with cool water. It's ok if the water is tinged pink. Pat dry.
- Roast the turkey as usual: There's no need to salt the turkey before roasting, but otherwise, roast the turkey as usual following your favorite recipe. If desired, stuff the cavity of the turkey with leftover sage and the peeled lemons and oranges from preparing the brine. Roasting time may be shortened; begin checking the temperature of the turkey halfway through roasting.
Nutrition Facts : Calories 457 kcal, Carbohydrate 18 g, Cholesterol 196 mg, Fiber 3 g, Protein 60 g, SaturatedFat 4 g, Sodium 994 mg, Sugar 11 g, Fat 16 g, ServingSize 1 brined turkey, UnsaturatedFat 0 g
TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
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- Find a pot and make fridge space. Find a pot or food-safe bucket large enough that you will be able to entirely submerge the turkey. Next, clear some refrigerator space and make sure your pot will fit.
- Place the turkey in the pot. Unwrap your turkey and remove the giblets, then transfer it to the pot. Add any aromatics you'd like to use.
- Mix the brine solution. Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt is dissolved. Let the liquid cool slightly; it's fine if it's still a touch warm.
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Published 2014-09-13
Estimated Reading Time 4 mins
- Choose The Right Container. The real trick to wet-brining is finding a non-corrosive container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator.
- Create a Salt Solution. The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.
- Cover and Refrigerate. Cover and place the container on the lowest shelf of the refrigerator so spills won't reach foods below. Refrigerate for at least eight hours but no longer than 24 hours.
- Remove and Dry. Remove the turkey from the brine one hour before you plan to roast, and rinse under cold water. Pat dry inside and out. Be sure to clean your sink afterwards to avoid cross contamination.
- Cook Turkey. Proceed with your preferred recipe, but remember that the turkey has already absorbed a significant amount of salt; any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs.
TOP 11 TURKEY BRINE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Basic Turkey Brine. This is a good recipe if this is your first time using a brine and you want to start simple. Dissolve kosher salt, garlic, herbs, and allspice berries in water.
- Savory Turkey Brine. This turkey brine combines vegetable stock with kosher salt, sugar, and herbs to create a rich flavor. The mixture is simmered on the stove until the salt is dissolved and then plenty of cold water is added.
- Apple Spice Brine. Since a brine is typically water and salt with a little sweetness to give it flavor, using fruit juices, like orange and apple, in place of the water is a great idea.
- Smoked Turkey Brine. This simple brine adds a nice herb flavor to the bird because it includes fresh tarragon and whole bay leaves. The mixture is best for turkeys that are going to be cooked in the smoker.
- Cranberry Turkey Brine. It only seems right to brine a turkey with seasonal cranberry. The combination of cranberry, apple, and orange juices, salt, garlic, and fresh herbs makes this brine a great option for a Thanksgiving bird.
- Holiday Poultry Brine. The candied ginger and allspice give this brine a unique flavor that is perfect for your holiday turkey. By cooking the salt, sugar, and spices in vegetable stock, you get extra flavor with a mild saltiness that makes for a perfect brine.
- Poultry Brine. This brine works with the added power of pickling spices, which increase the moisture in poultry. Combined with vinegar, brown sugar, and some great seasonings such as tarragon, allspice, and garlic powder, this brine brings a lot of flavor to your turkey.
- Maple and Brown Sugar Brine. This brine has a sweet maple flavor and can be used on any kind of poultry but works especially nicely on turkey. All of the ingredients, which include soy sauce, maple syrup, spices, and brown sugar, are boiled together making for a quick and easy brine.
- Apple Turkey Brine. The apple juice in this turkey brine gives the slightest hint of tartness that fills out the flavors of this recipe. Add to it brown sugar, cloves, cinnamon, and orange zest and you have a bright, flavorful and tangy brine.
- Citrus Turkey Brine. The citrus fruits in this citrus turkey brine not only add a great tangy flavor but also act to tenderize the meat of the poultry. The mild acid of the lemon will help to carry flavors deep into the meat, and the onion and garlic add a nice savory touch.
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