Best 6 Savory Turkey Brine Recipes
Savory turkey brine is a key element in creating a moist and flavorful Thanksgiving turkey. By submerging the turkey in a brine solution for a period of time, you can infuse it with flavor and help to keep it moist during the cooking process. There are many different recipes for savory turkey brine, each with its own unique blend of herbs, spices, and other seasonings. Whether you prefer a classic brine made with salt, sugar, and water, or a more complex brine that includes ingredients like apple cider, orange juice, or herbs, there is a recipe out there to suit your taste. With a little planning and preparation, you can create a savory turkey brine that will make your Thanksgiving turkey the star of the show.
Let's cook with our recipes!
SAVORY TURKEY BRINE
Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 24
Number Of Ingredients 7
Steps:
- The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon bucket mix water with remaining ingredients. Stir well until all the salt is dissolved. Place turkey in the pot cover with a lid and refrigerate overnight or at least 8 hours. Remove turkey from the brine, rinsing well. Follow your regular cooking instructions.
Nutrition Facts : Calories 27.6 calories, Carbohydrate 4.6 g, Fat 0.2 g, Fiber 0.2 g, Protein 1.8 g, Sodium 2674.8 mg, Sugar 4.2 g
THE BEST TURKEY BRINE
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
- Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
- Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.
SAVORY HERB RUB ROASTED TURKEY
The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
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
SAVORY TURKEY BRINE
Steps:
- Combine everything except cold water in a large pot. Simmer for 15 minutes or till salt and sugar are completely dissolved. Remove pot from flame and allow ingredients to cool to room temperature. Add cold water. Place large garbage bag or oven bag in a cooler. Place thawed, washed and cleaned turkey in bag and pour brine and spices over turkey. Close bag with cinch tie. Make small ice packs by placing bagged ice in large Ziplock bags. Place around turkey and cover cooler. Leave turkey in brine for two hours per kilo of weight (approximately one hour per pound). Remove turkey from brine and wash thoroughly before preparing to roast.
SAVORY TURKEY BREAST
Accented with flavorful herbs, this tender, golden turkey breast from our Test Kitchen is a cut above the rest. It's a convenient alternative to preparing a whole bird.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, sage, garlic, onion, thyme, salt and pepper. With fingers, carefully loosen the skin from both sides of turkey breast. Spread 2 tablespoons butter mixture under turkey skin; spread remaining mixture over skin., Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170° (cover loosely with foil if turkey browns too quickly). Cover and let stand for 10 minutes before carving.
Nutrition Facts : Calories 443 calories, Fat 21g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 335mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 59g protein.
Tips:
- Use a large container for the brine. The turkey should be completely submerged in the brine, so make sure you have a container that is large enough. A large stockpot or cooler works well.
- Use a combination of salt and sugar. Salt helps to draw moisture into the turkey, while sugar helps to brown the skin. The ratio of salt to sugar in the brine should be 1:1.
- Add aromatics to the brine. Aromatics, such as garlic, onion, herbs, and spices, will help to flavor the turkey. You can use any aromatics that you like, but some popular choices include thyme, rosemary, sage, bay leaves, black peppercorns, and juniper berries.
- Brine the turkey for at least 12 hours. The longer you brine the turkey, the more flavorful it will be. However, you can brine the turkey for up to 24 hours if you want a really flavorful bird.
- Rinse the turkey thoroughly before cooking. This will remove any excess salt or sugar from the surface of the turkey.
- Cook the turkey according to your preferred method. You can roast the turkey in the oven, grill it, or smoke it.
Conclusion:
Brining a turkey is a great way to ensure that you have a moist and flavorful bird. By following these tips, you can create a delicious brine that will help you make the best turkey you've ever tasted.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love