Turkey Brine
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.
Servings: 1
Cost: $
Ingredients
- 1 gal Water
- 2 cup Kosher Salt
- 1 1/2 cup Brown Sugar
- 3 Bay Leaves
- 1 tbsp Black Peppercorns whole
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tsp Oregano
- 3 Minced Garlic Cloves
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.
- Cool the brine in an external ice-water bath, then refrigerate until it reaches 40°F or below before adding the turkey. Keep bath water out of the brine; do not add unmeasured ice directly to it.
- 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. Chill any additional brine to 40°F or below before adding it to the turkey.
- 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 using the optional 1–2-hour drying period before cooking, keep the turkey on a tray in the refrigerator at 40°F or below.
Nutrition
Serving: 1g | Calories: 340kcal