Turkey Brine Recipes
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
BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY
Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.
Provided by PalatablePastime
Categories Christmas
Time 3h15m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
- Stir ingredients together in a saucepan and bring to a boil.
- Continue stirring until sugar is dissolved.
- Allow to cool.
- Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
- Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
- Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
- Discard brine before using and pat meat dry.
- If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
- Prepare meat as desired- roast, bbq, etc.
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
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
SMOKED TURKEY BRINE
Steps:
- Cool the brine: Add 1/2 gallon (9 1/2 cups) of cold water to the hot brine to help it cool down faster. You can also replace the water with ice to help it cool even faster. Cool the brine to room temperature. Then refrigerate it until chilled.
- Prepare for drying: Set a wire rack over a baking sheet.
- Remove turkey from brine: Remove the turkey from the brine and place it on the prepared baking sheet. With a paper towel, remove any residual salt and brine ingredients from the turkey. Pat the turkey dry.
- Dry the turkey: Transfer it to the refrigerator, uncovered, and let it air dry for 24 hours. This will help crisp up the skin when you cook the turkey.
- Cook the turkey: Once a turkey has been brined and air dried you can follow whichever cooking method you prefer to either roast, smoke, or fry the turkey.
Nutrition Facts : Calories 482 kcal, Carbohydrate 13 g, Cholesterol 218 mg, Fiber 2 g, Protein 66 g, SaturatedFat 4 g, Sodium 559 mg, Sugar 8 g, Fat 17 g, UnsaturatedFat 0 g
MY FAVORITE TURKEY BRINE
Provided by Ree Drummond : Food Network
Time P1DT25m
Yield 18 servings
Number Of Ingredients 9
Steps:
- 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.
More about "turkey brine recipes"
BEST EVER TURKEY BRINE RECIPE - DISH 'N' THE KITCHEN
From dishnthekitchen.com
4.6/5 (29)Total Time 4 hrs 55 minsCategory Main DishesCalories 135 per serving
- First thing in the morning, measure the liquids by adding the apple cider to a clean 4 L milk jug then top it off with cold water. Combine this with all other ingredients (except fresh herbs) in a large pot.
- Bring to a boil until salt has completely dissolved, then turn off heat and cover. Let cool completely (you may need to stick it outside or in the fridge).
- Pour the cooled brine into a large brining bag or clean food safe pail (I like to support the bag in a rectangular plastic wash basin that we use for camping). Add a second 4 L jug of cold water to the brine.
RECIPE: BASIC BRINE FOR TURKEY | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 1Total Time 6 hrs 15 mins
- Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat.
- Remove from heat and allow to cool. Stir in an additional 1/2 gallon cold 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.)
BBQ ESSENTIALS – BEST BRINE RECIPE FOR SMOKED TURKEY
From blog.cavetools.com
5/5 (3)Category Main CourseServings 4Calories 198 per serving
- For this turkey brine recipe, combine your liquid ingredients, salt, and sugar together in a large plastic container and stir well until everything is dissolved and well-combined.
- For easier mixing, boil the liquids ahead of time and dissolve in the salt and sugar while still hot with an extra tablespoon or so of water to account for evaporation.
- Squeeze each quarter of your orange into the brine before adding the remains as well as the rest of the ingredients, stirring together and submerging the turkey fully into the good amount of brine.
- If you boiled the brine earlier, it must be completely cooled by the time you do this to avoid boiling parts of the meat.
BEST TURKEY BRINE RECIPE - SWEET AND SIMPLE LIVING
From sweetandsimpleliving.com
5/5 (1)Estimated Reading Time 3 minsCategory Best Turkey Brine RecipeTotal Time 12 hrs 10 mins
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From foodnetwork.com
HOW TO BRINE A TURKEY | ALLRECIPES
From allrecipes.com
Author Carl HansonPublished 2014-09-13Estimated Reading Time 3 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.
EASY TURKEY BRINE {EXTRA MOIST AND JUICY} - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (8)Total Time 3 hrs 15 minsCategory Main CourseCalories 528 per serving
- In a soup pot, on the stove over medium-high heat, add 4 cups water, kosher salt, brown sugar, peppercorns, garlic, rosemary, thyme, bay leaves, and sage.
- Pour in the remaining water (or add some ice to cool it faster). Add the cold broth and allow the mixture to fully cool.
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From thepioneerwoman.com
5/5 (14)Category Thanksgiving, Meat
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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