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
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.
TURKEY BRINE
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
Provided by Adam Bush
Time 15m
Number Of Ingredients 7
Steps:
- Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
HOW TO BRINE AND ROAST A TURKEY
Turkey brine is not created equal...Different salt has different salinity. Use this info before using your favorite brine or use this simple one. Other turkey tips included...=)
Provided by Aroostook
Categories Whole Turkey
Time 8h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix in a plastic container or stockpot until dissolved.
- Makes 1 gallon of brining solution.
- Salinity differs!
- Determine the amount of brine needed to cover a 12-14 pound whole turkey.
- Tips: Start brining method the day before you plan to cook the turkey.
- Use a fresh or completely thawed turkey.
- Wash the bird inside and out and remove the giblet bag and neck.
- (Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved.
- Place the turkey in the brine solution, breast down.
- Cover and chill for 6 to 8 hours.
- If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
- Remove the turkey from brine, rinse inside and out under cold running water.
- Pat dry with paper towels.
- Preheat oven to 350 degrees.
- Place turkey on shallow roasting pan.
- Tie legs together and tuck wings underneath the bird.
- Coat the skin with butter or olive oil.
- Cover the breast loosely with aluminum foil.
- Add 1 cup water to bottom of pan.
- Cooking time will vary depending on the size of the turkey.
- Check the wrapper to see how much the turkey weighs and determine the approximately.
- cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork.
- During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning.
- When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
- Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
- Add 15 minutes for each additional pound.
Nutrition Facts : Calories 679.2, Fat 31.9, SaturatedFat 9, Cholesterol 270.9, Sodium 8761.4, Carbohydrate 10.8, Sugar 10.7, Protein 81.4
ULTIMATE BRINE FOR TURKEY
Melinda Lee - Master Recipe Preparation time does not include time for turkey to soak in the brine mixture, or to rest after removing turkey.
Provided by Glassylady
Categories Whole Turkey
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
- Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
- Cover the pot and refrigerate* for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.
- COOK'S NOTE: For a very crispy skin: after removing the turkey from the brine, rinsing it and patting it dry, allow the turkey to stand UNCOVERED in the refrigerator for 6-12 hours or overnight. This will dry the skin and result in its being crispy at serving time.
- This resting period has the added advantage of evening the degree of brininess throughout the meat (it will be less salty on the surface of the meat, more evenly brined throughout), and resting produces a slightly more tender result.
- *Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird). Brining Bags are now available from many cookware stores, as well as giant-size Ziplock bags (food safe) that may be used alone, or use within a sturdy pot.
- *NOTE REGARDING THE CONTAINER (AND REFRIGERATION) FOR BRINING TURKEY:.
- We have learned that many folks do not have sufficient room in their refrigerators - or sometimes a pot big enough - for the turkey in its brine. Our solution is suggest that the turkey be placed, along with the brine, in a food-safe plastic bag, such as a turkey roasting bag (available in most markets). Then, the bag, with turkey and brine inside, can be placed in an insulated cooler, a large stock pot or plastic crate, (or even a deep sink) and surrounded by ice, "blue ice" or empty plastic bottles that have been filled with water and frozen. [The latter suggestions are to keep ice from melting into water which can be messy.] Then the cooler is closed, or the sink covered, and the turkey can be brined there for the number of hours required - checking to be sure that the temperature of the brine is maintained at below 40 degrees, for safety. It is imperative that the temperature never be allowed to rise above 40 degrees - add more ice/blue/ice as needed.
- ** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result - but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water or other liquid.
- **TYPES OF SALT:.
- Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt). Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers. The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape. Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes. The formula is: 1 tablespoon of regular table salt is equivalent to 1 ½ tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt.
- ***NOTE REGARDING BRINING TURKEYS TO BE "DEEP FRIED:".
- When a turkey will be deep fried (Cajun style or otherwise), too much sugar will cause the bird to blacken on the outside. It is best, therefore to use water, rather than apple juice or cider, and to greatly reduce the amount of sugar called for in the above listing of brine ingredients.
- Variations:.
- *A listener called last year to report that using beer instead of juice resulted in a wonderful flavor - she even used Guiness, a more bitter-tasting beer - and loved it!
- Along the same vein, another listener said that she made the brine as directed, then - after it had cooled - she added an equivalent (the same) amount of flat dark beer and another full one cup of brown sugar (packed measure). After stirring the mixture until the sugar dissolved, she proceded to brine her turkey in the mixture - and indicated that the result was just fabulous.
- **BRINING A GOOSE: This brine works exceptionally well for brining a goose before roasting. The meat of the goose benefits greatly from brining for 12 to 24 hours. Follow the same directions for goose as you would for brining a turkey.
Nutrition Facts : Calories 3804.8, Fat 12, SaturatedFat 2.5, Sodium 170122, Carbohydrate 944.1, Fiber 21, Sugar 825.8, Protein 8.3
More about "brine for turkey recipes"
RECIPE: BASIC BRINE FOR TURKEY | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 1Total Time 6 hrs 15 mins
- Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat.
- Remove from heat and allow to cool. Stir in an additional 1/2 gallon cold water (or water and ice) and cool completely.
- Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.)
TOP 11 TURKEY BRINE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Basic Turkey Brine. This is a good recipe if this is your first time using a brine and you want to start simple. Dissolve kosher salt, garlic, herbs, and allspice berries in water.
- Savory Turkey Brine. This turkey brine combines vegetable stock with kosher salt, sugar, and herbs to create a rich flavor. The mixture is simmered on the stove until the salt is dissolved and then plenty of cold water is added.
- Apple Spice Brine. Since a brine is typically water and salt with a little sweetness to give it flavor, using fruit juices, like orange and apple, in place of the water is a great idea.
- Smoked Turkey Brine. This simple brine adds a nice herb flavor to the bird because it includes fresh tarragon and whole bay leaves. The mixture is best for turkeys that are going to be cooked in the smoker.
- Cranberry Turkey Brine. It only seems right to brine a turkey with seasonal cranberry. The combination of cranberry, apple, and orange juices, salt, garlic, and fresh herbs makes this brine a great option for a Thanksgiving bird.
- Holiday Poultry Brine. The candied ginger and allspice give this brine a unique flavor that is perfect for your holiday turkey. By cooking the salt, sugar, and spices in vegetable stock, you get extra flavor with a mild saltiness that makes for a perfect brine.
- Poultry Brine. This brine works with the added power of pickling spices, which increase the moisture in poultry. Combined with vinegar, brown sugar, and some great seasonings such as tarragon, allspice, and garlic powder, this brine brings a lot of flavor to your turkey.
- Maple and Brown Sugar Brine. This brine has a sweet maple flavor and can be used on any kind of poultry but works especially nicely on turkey. All of the ingredients, which include soy sauce, maple syrup, spices, and brown sugar, are boiled together making for a quick and easy brine.
- Apple Turkey Brine. The apple juice in this turkey brine gives the slightest hint of tartness that fills out the flavors of this recipe. Add to it brown sugar, cloves, cinnamon, and orange zest and you have a bright, flavorful and tangy brine.
- Citrus Turkey Brine. The citrus fruits in this citrus turkey brine not only add a great tangy flavor but also act to tenderize the meat of the poultry. The mild acid of the lemon will help to carry flavors deep into the meat, and the onion and garlic add a nice savory touch.
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