Best 4 Wet Brine For Turkey Recipes
Cooking a turkey is a classic tradition for many families, and wet brining is a technique that can result in a flavorful and juicy bird. Wet brining involves submerging the turkey in a saltwater solution for a period of time, allowing the meat to absorb moisture and seasonings. This process helps to enhance the flavor of the turkey and prevent it from drying out during cooking. There are many different recipes for wet brine, each with unique ingredients and flavors.
Here are our top 4 tried and tested recipes!
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.
WET BRINE FOR TURKEY
Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.
Provided by Molly Stevens
Categories turkey Thanksgiving Brine Advance Prep Required
Yield Brine for 1 (12- to 14- pound) turkey
Number Of Ingredients 7
Steps:
- In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.
- Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favorite recipe.
BRINED WHOLE TURKEY
When was the last time you truly enjoyed your holiday turkey? If it's been a while, we suggest you give your regular recipe a rest and try out this whole turkey instead. As you might have noticed (from its 100-plus, five-star ratings), it's been helping home cooks master succulent and tender-to-the-bone turkeys for decades now. And its success is nearly guaranteed-a bold promise, yes, but we'll stand behind it. The reason this recipe turns out time after time is because it uses the brining technique. Brining, in this case, wet brining, involves soaking the bird in a simple solution of salt and water for an extended period of time (8 to 12 hours) prior to roasting. The soak breaks down tough muscle tissue and infuses the meat with flavor. So when we say you don't have to suffer lackluster turkey again, it's not a false promise, all you have to do is make this fan-favorite recipe. Our guess is that you'll never go back to your old standard.
Provided by Betty Crocker Kitchens
Categories Entree
Time 12h30m
Yield 14
Number Of Ingredients 8
Steps:
- Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
- Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
- Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
- Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
- Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
- Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
Nutrition Facts : Calories 325, Carbohydrate 0 g, Cholesterol 145 mg, Fiber 0 g, Protein 47 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg
TURKEY BRINE
This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional New England roast turkey. It yields a moist and tender bird.
Provided by Sam Sifton
Categories dinner, poultry, main course
Time 10m
Number Of Ingredients 7
Steps:
- In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
Tips:
- Use a food-grade bucket or container: Make sure the container is large enough to hold the turkey and the brine solution.
- Keep the brine solution cold: The ideal temperature for the brine solution is between 38°F and 40°F (3°C and 4°C). You can use a cooler filled with ice to keep the brine solution cold.
- Use a weight to keep the turkey submerged: A plate or baking dish filled with weights, such as clean rocks or marbles, will help to keep the turkey submerged in the brine solution.
- Brine the turkey for the recommended amount of time: The amount of time you brine the turkey will depend on the size of the turkey and the type of brine solution you are using. Generally, you should brine the turkey for at least 12 hours, but no longer than 24 hours.
- Rinse the turkey thoroughly before cooking: After brining, rinse the turkey thoroughly with cold water to remove any excess brine solution.
- Pat the turkey dry before cooking: Patting the turkey dry will help to ensure that the skin gets crispy when roasted.
Conclusion:
Wet brining is a great way to add flavor and moisture to your turkey. By following these tips, you can ensure that your turkey is perfectly brined and cooked to perfection. Whether you are a beginner or an experienced cook, wet brining is a technique that you should definitely try. So next time you are cooking a turkey, give wet brining a try and see for yourself how delicious it can be!
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