How to Brine a Turkey - Recipe and Directions

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Holiday Turkey Dinner - danitort

Turkey does not have a lot of natural flavor. Turkeys are generally pretty bland which is why most turkeys are processed in some way to add flavor.

What is Brining?

Brining is a process similar to marinating; however, there are differences. A marinade uses an acid base to tenderize meat with the flavors concentrated on the outside of the meat. Brining uses a salt base which chemically allows the flavored fluids to infuse the poultry cells and provide extra moisture and flavor.

What Kind of Turkey Can be Brined?

When brining your own turkey, avoid turkeys that are labeled self basting or flavor injected. Although you can brine a pre-brined or flavored turkey, you’re really doubling up on the pre-cooking process. You end up with a combination of flavors rather than the pure taste of your personal brine.

The best turkeys for home brining are natural turkeys which have not been processed beyond the very basics. Such turkeys are generally labled natural or have notes on the label like “no additives” or “minimally processed.” When in doubt, check with the meat department.

Time Involved in Brining a Turkey

Don’t roll out of bed on a holiday morning and expect to brine and cook a turkey. The brining process does take some time.

Here is a rough break down of the steps involved to have a brined turkey ready to go in the oven or on the smoker or in a fryer.

1. Mix up brine and cook solution.
2. Allow time (overnight is a good idea) for brine mixture to thoroughly cool (can’t add turkey to hot brine or it starts to cook).
3. Let turkey rest in brine for 8 hours or more.
4. Air dry for 8 hours on rack in refrigerator (so skin will cook up crisper) – optional but a good idea if you have the time.
5. Remove turkey from brine, pat dry, and allow turkey to rest for an hour before cooking.

You can brine a turkey overnight or brine the day before and allow time for drying during the night hours. In either case, brining means that you start the day before (or sooner), unless you’re planning a dinner meal and begin early on the meal and skip the extra drying time.

Basic Turkey Brine Recipe

There are many recipes for turkey brine. The basic ingredients are liquid, salt, and sugar.

• 2 gallons of water (or one gallon vegetable stock and one gallon of cold water)
• 2 cups kosher salt (or 1 cup table salt or 1 1/2 cups sea salt)
• 1/2 cup brown sugar
• Seasonings of choice (see below)

Directions:

1. Bring one gallon of water or one gallon of vegetable stock and the salt to a boil in a large cooking pot and stir until salt is dissolved.
2. Remove hot brine from heat and add brown sugar and seasonings. Stir until sugar is dissolved.
3. Add cold water and stir.
4. Cool brine in non-reactive container large enough to hold the brine and a turkey with the turkey fully submerged. Most cooks don’t have containers in this size range, so a large plastic bucket may be a good idea. A cooler may also be used. The brine and turkey will go in the cooler, and tightly closed bags of ice are added to keep the temperature at 40 degrees or lower.
5. Once the brine is cold, add the thawed turkey breast side down with the spare parts (giblets, neck and so on) removed. Shake so that brine goes into the cavity. The turkey will float at this point, so add a heavy plate or something (a brick in a tightly closed bag is an option) to hold the turkey down in the brine mixture.
6. Let turkey sit in brine mixture for 8 hours minimum (can go up to around 18 hours – but the turkey meat can taste kind of mushy if brined too long).
7. Remove from brine carefully, remembering that cavity is full of brine too. Rinse and pat the turkey dry. Leave on cabinet for an hour or put on rack over pan and leave in refrigerator uncovered for around 8 hours for a crispy skin when cooking.
8. If stuffing the turkey, do that immediately before cooking and after the brining and drying process is complete.

Good Seasoning to Add to the Turkey Brine

Enjoy various combinations of seasonings in the brine. You can use any or all (all might be a bit much) of the following seasoning by putting them in a little cheesecloth bag and floating the bag in the brine mixture. Experiement with other favorite seasonings as well. These are just general ideas with typical amounts.

• 1 TBS crushed dried rosemary
• 10 whole cloves
• 1 TBS savory
• 1 TBS dried sage
• 1 TBS dried thyme
• 1 TBS dried savory
• 3 tsp peppercorns
• 1 (1 oz) pack of pickling spice

For an Extra Kick

In place of the second gallon of cold water, add cold fruit juice (like apple juice) or a cider or even beer. Just add these various liquids in place of the uncooked second gallon of water for a different overall flavor.

In the Oven with the Holiday Turkey

Once your turkey is brined and ready, you can go with a traditional turkey baking method or smoke the turkey or cook it in a deep fryer. If cooking outdoors, fruit juices in the base may cause the skin to overcook or burn, so the basic water base is best for outdoor turkey cooking.

Cyndi Allison - Southern born and fed, Cyndi Allison is a college lecturer and newspaper advisor as well as being a freelance writer. She writes on ...

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