Ultimate Turkey Brine Recipes

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.

Steps:

• Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
• Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
• When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
• Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.

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.

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.

Steps:

• Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
• Refrigerate brine until completely cooled.

Steps:

• Combine 2 1/2 cups water and salt in a small saucepan. Bring to a boil, stirring constantly, until salt is dissolved, about 3 minutes.
• Pour water and salt mixture into a 5-gallon bucket. Add 1 gallon of water.
• Combine 2 1/2 cups water and brown sugar in a small saucepan. Bring to a boil, stirring constantly, until sugar is dissolved, about 3 minutes. Pour into the bucket.
• Stir apple juice, whiskey, and lemon juice into the bucket. Add chopped apple. Squeeze in orange juice and add in rinds.

Steps:

• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.).
• Remove the neck, giblets, and liver from the cavity of the turkey and reserve. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.

Steps:

• In a large pot, bring 1 gallon water to a boil. Add the sugar, salt and spices, then stir until the salt and sugar dissolve.
• Add 1 gallon of cold water and the ice. Transfer the brine to a container large enough to contain it and the turkey (I do this with a turkey breast and put it in a small cooler -- Many grocers sell special brining bags for this purpose).
• Add the turkey to the brine, breast side submerged, close the container and refrigerate overnight.
• Once brined, remove the turkey from the liquid and drain. Pat the bird dry with paper towels and proceed with roasting as directed by your recipe. Check the internal temperature early, as brined turkeys cook faster than those not brine.
• Makes enough brine for a 10-pound turkey.

Steps:

• The day before serving, prepare the turkey for brining. Pat dry with paper towels.
• Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.
• Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.
• Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.
• Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.
• Make the stock: Preheat the oven to 450˚F (230˚C).
• Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.
• Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.
• Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.
• From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.
• Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.
• Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don't boil!) for 3 hours.
• Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.
• Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.
• Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
• 2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).
• Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.
• Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).
• Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).
• Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don't overcook.
• Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.
• Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.
• Serve the turkey with the gravy and your favorite Thanksgiving dishes.
• Enjoy!

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.

Steps:

• Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved.
• If wanted, add other seasonings at this time.
• Let come back to room temperature.
• You will need 2 gallon turkey size oven roasting bags.
• Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
• Put bags in a heavy roasting pan that will hold turkey.
• Place turkey breast side down, with legs facing you in the inner bag.
• Some help from another person at this point would be of help, they can hold the bags open for you as you pour the cooled brine into the cavity and over the turkey.
• Gather the inner bag as tightly as possible and secure with a twist tie.
• Secure outer bag with twist tie.
• Refrigerate in the roasting pan for 12-18 hours.
• Remove from bags, rinse very well, pat dry with paper towels.
• It's now ready for your favorite recipe.