Discover the secret to a Thanksgiving turkey that’s not only moist but bursting with flavor. Turkey brining is a culinary technique that involves soaking the bird in a solution of water, salt, sugar, and aromatic herbs. This process enhances the turkey’s natural taste, ensuring a succulent and unforgettable dining experience. From the careful preparation of the brine to the slow infusion of spices, learn how to transform your holiday centerpiece into a masterpiece that will leave your guests craving more. Elevate your feast with the art of turkey brining and also you can try a Chicken Brine and savor the difference it makes in every delicious bite.
Ingredients
- 1-gallon water
- 2 cups kosher salt
- 1 1/2 cups brown sugar
- 3 bay leaves
- 1 Tablespoon whole black peppercorns
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 3 cloves minced garlic
Instructions
- Thaw turkey. 24 hours for every 5 pounds of turkey. If your turkey is 20 pounds, you’ll need to thaw starting Saturday for 4 days.
- Add all ingredients to a large pot.
- Bring to a boil and cook until salt and brown sugar are dissolved about 20 minutes.
- Let cool to room temperature or add ice to chill quickly or place in the fridge until chilled.
- Open thawed turkey up and remove, the neck and gravy packet and giblets.
- Rinse off turkey.
- Once the brine is chilled place turkey in the brine, breast side down, and place in the fridge (ensure turkey is completely covered and cavity filled.)
- If brine is not enough, then cook up 4 Tablespoons of salt for every 4 cups of water. until the turkey is covered. Remember to not add hot water to the turkey, but only room temperature or chilled.
- If your turkey tries to float in the water, put a plate on top of it to weigh it down.
- Place turkey & brine in the fridge for 12 – 24 hours. See notes for alternative brining storage options.
- After brining, drain the turkey, rinse, pat dry, and cook. If possible, let the turkey rest for 1 – 2 hours before cooking, optional but recommended.
Recipe Card
Turkey Brine
Ingredients
Instructions
-
Thaw turkey. 24 hours for every 5 pounds of turkey. If your turkey is 20 pounds, you’ll need to thaw starting Saturday for 4 days.
-
Add all ingredients to a large pot.
-
Bring to a boil and cook until salt and brown sugar are dissolved about 20 minutes.
-
Let cool to room temperature or add ice to chill quickly or place in the fridge until chilled.
-
Open the thawed turkey up and remove, the neck and gravy packet and giblets.
-
Rinse off turkey
-
Once the brine is chilled place turkey in the brine, breast side down, and place in the fridge (ensure turkey is completely covered and cavity filled.)
-
If brine is not enough, then cook up 4 Tablespoons of salt for every 4 cups of water. until the turkey is covered. Remember to not add hot water to the turkey, but only room temperature or chilled.
-
If your turkey tries to float in the water, put a plate on top of it to weigh it down.
-
Place turkey & brine in the fridge for 12 – 24 hours. See notes for alternative brining storage options.
-
After brining, drain the turkey, rinse, pat dry, and cook. If possible, let the turkey rest for 1 – 2 hours before cooking, optional but recommended.
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