Best 3 My Favorite Turkey Brine Recipes
Cooking turkey is an art and getting it perfectly juicy, flavorful, and tender is every host's desire. Whether you prefer a classic or an elevated twist, a well-crafted turkey brine is the key. Brining, a technique that has been passed down through generations, not only adds moisture and flavor but also prevents the meat from drying out during the cooking process. With a wide array of options ranging from traditional to aromatic and even infused flavors, finding the best recipe to suit your preferences is a culinary journey in itself. Prepare to impress your family and friends with an extraordinary roasted turkey enhanced by a carefully selected brine recipe.
Check out the recipes below so you can choose the best recipe for yourself!
MY FAVORITE TURKEY BRINE
I adapted this recipe from Alton Browns Good Eats Roast Turkey episode based on what I had on hand many years ago. Original recipe at http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
Provided by Shontaya
Categories Poultry
Time P1DT15m
Yield 3-4 gallons, 30 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1-2 gallons water, salt, sugar, peppercorns, thyme, rosemary, sage and bay leaves in large pot over medium heat.
- Stir to dissolve salt and sugar and bring to a boil. Take the brine off the stove and cool down to room temperature.
- Mix brine and ice water in a large stockpot or brining bag.
- Place rinsed and thawed turkey breast side down in brine and cover or tie up brining bag.
- Place inside of cooler and fill cooler with ice (can also be refrigerated) for 8-24 hours, turning the turkey once half way through.
- Be sure to drain and rinse well once removed from the brining liquid.
- Roast or smoke as you normally would.
Nutrition Facts : Calories 20.1, Sodium 5666.4, Carbohydrate 5.2, Fiber 0.1, Sugar 5
MY FAVORITE TURKEY BRINE
Provided by Ree Drummond : Food Network
Time P1DT35m
Yield about 2 gallons
Number Of Ingredients 10
Steps:
- Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
- Place the turkey in the chilled brine solution and refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
- When you're ready to roast, remove the turkey from the brine and submerge it in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
- Remove the turkey from the water and rinse again, then pat dry. Cook according to your normal roasting method.
MY FAVORITE TURKEY BRINE
Make and share this My Favorite Turkey Brine recipe from Food.com.
Provided by ElizabethKnicely
Categories Whole Turkey
Time P1DT4h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips, and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.
- Place an uncooked, fresh turke in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.).
- When you're ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
- Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method.
- NOTES:.
- COOK'S NOTES: Only brine fresh turkeys. Brining a frozen turkey is never a good idea, because frozen turkeys are most typicaly injected with a sodium solution. There are some organic fresh turkeys that have a much lower concentration of the sodium solution. Generally speaking, though, you'll want to brine fresh, not frozen, turkeys.
- Making gravy from the drippings of a brined turkey can result in a really salty gravy if you're not careful. Don't add salt to your gravy without tasting first; it may not need it.
Nutrition Facts : Calories 126.3, Fat 0.1, Sodium 6095.7, Carbohydrate 32.5, Fiber 0.5, Sugar 30.5, Protein 0.3
Tips:
- Brining time: The recommended brining time is 12-24 hours, but you can brine the turkey for up to 3 days. Just be sure to change the brine solution every 12 hours.
- Brine ingredients: The basic brine ingredients include water, salt, sugar, and spices. You can also add other ingredients like herbs, citrus fruits, or vegetables to enhance the flavor of the turkey.
- Brine temperature: The ideal brine temperature is between 36°F and 40°F. You can use a cooler filled with ice to maintain the desired temperature.
- Thawing the turkey: If your turkey is frozen, you need to thaw it before brining. The best way to thaw a turkey is to place it in the refrigerator for 24 hours per 4-5 pounds of turkey.
- Cooking the turkey: After brining, the turkey can be cooked using any method you prefer, such as roasting, baking, or frying. Just be sure to cook the turkey to an internal temperature of 165°F.
Conclusion:
Brining a turkey is a great way to ensure that it is moist and flavorful. By following these tips, you can create a delicious and juicy turkey that your family and friends will love. So next time you're cooking a turkey, be sure to give brining a try!
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