Incredible Turkey Brine Recipes

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INCREDIBLE TURKEY BRINE



Incredible Turkey Brine image

This turkey brine will impart incredible flavor to your bird and keep it moist no matter how long you cook it. The allspice berries give this recipe a unique and wonderful flavor, so depending on how much of this flavor you want, you can add more or less berries. Kosher salt is the best option for any brine, but if you don't have any on hand, substitute the 1 1/4 cup of kosher salt for 1 cup of table salt. I once used this to brine a turkey that took 7 hours to cook, and it was still one of the most moist and juicy turkeys I ever made. This recipe will make enough to cover up to a 17 pound turkey.

Provided by Patrick

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h10m

Yield 1

Number Of Ingredients 10

2 gallons water
1 ¼ cups kosher salt
⅓ cup light brown sugar
¼ cup Worcestershire sauce
6 cloves garlic, chopped
4 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon whole black peppercorns
1 ½ teaspoons whole allspice berries
1 bay leaf

Steps:

  • Stir water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf together in a large pot; bring to a boil. Set aside to cool completely before brining turkey.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 97.2 g, Fat 0.6 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 114785.2 mg, Sugar 78.2 g

THANKSGIVING TURKEY BRINE



Thanksgiving Turkey Brine image

Brining your turkey brings out incredible flavour and helps keep it juicy and succulent, and Alex's recipe produces an unforgettable bird.

Provided by Food Network Canada

Categories     herbs,Main,Roast,thanksgiving,turkey

Time 3h45m

Yield 14 - 16 servings

Number Of Ingredients 13

6 qt tap water
1 lb(s) kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 Tbsp dried red pepper flakes
1 Tbsp dried sage
1 large bunch fresh thyme
2 heads garlic, broken into individual cloves, unpeeled
5 lb(s) ice cubes
1 (14 to 16-lb) turkey, cleaned, innards removed
1 lb(s) unsalted butter, softened
2 lemons, zested

Steps:

  • 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 350ºF.
  • 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.

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  • If using a bucket, cover the bucket with plastic and place in the refrigerator for 1 to 3 days. If using a cooler, filled it with ice to keep the turkey cold for up to 3 days.
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  • 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.
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