Easy Turkey Brine Recipe
Posted November 7, 2023 by: Admin
If you’re planning to roast or smoke a turkey this season, our Easy Turkey Brine recipe should be your first step in preparing your holiday meal. Discover the secrets of brining a turkey to achieve a super juicy and tender Thanksgiving star every time! Whether you’re preparing a Juicy Roast Turkey or a Spatchcock Turkey, this turkey brine will work wonders.
What is a Brine?
Brining is the process of soaking your turkey (or chicken, or pork) in a water and salt solution (brine) infused with herbs, sugar, spices, and sometimes even fruit.
Why Brine a Turkey?
Turkey, like chicken and pork, is naturally lean, making it prone to overcooking and drying out in the oven. Brining comes to the rescue by enhancing moisture retention. The salt alters the meat’s protein structure, allowing it to absorb and hold onto flavor-infused liquid.
Best Turkey Brine Recipe
If you’ve never brined a turkey before, you’re in for a treat. This wet brine recipe isn’t part of the cooking process but an additional step to prepare your turkey 12-24 hours before cooking. Soak your turkey in this herbal brine, and you’ll have the most flavorful, tender turkey on your platter. Brining works magic, making your turkey:
- Extra flavorful and seasoned throughout
- Consistently moist, tender, and juicy
- Aromatic – all the fresh herbs infused during soaking are enhanced while roasting in the oven
Pro Tip:
Before adding your bird to the brine, remember to remove the bag of giblets and neck from the turkey’s cavity.
Ingredients
This brine recipe is delightfully simple—just submerge your turkey in seasoned water and add some herbs. For this easy turkey brine recipe, gather these ingredients:
- Salt – fine sea salt or kosher salt (preferably without additives or iodine)
- Granulated sugar – balances the saltiness and contributes to a golden brown, caramelized crust
- Herbs and spices – bay leaves, whole peppercorns, fresh garlic, rosemary, and thyme
- Water – cool, not hot, enough to fully submerge your turkey
Substitutions
Feel free to make some substitutions:
– Swap granulated sugar for brown sugar.
– Use apple cider (or apple juice) to replace 3 cups of water for extra flavor.
– Add the peels from 3 oranges for a hint of citrus in your brine. Remember to only use the zest (colored skin), not the bitter white pith.
– If fresh rosemary and thyme aren’t available, it’s okay to substitute 1 Tbsp dried rosemary and 2 tsp dried thyme.
Pro Tip:
For the best flavor and moisture content, follow the rule of brining for 1 hour per pound of turkey.
How to Brine a Turkey
To prepare your turkey, follow these steps:
- Combine – Mix sugar, salt, peppercorns, 1 gallon of water, and fresh herbs in a container large enough to hold the brine and your turkey (or use a brining bag). Stir until the sugar and salt dissolve.
- Add Turkey – Place your turkey breast down into the brine and add more cold water to ensure it’s fully submerged. Store the turkey and brine in the refrigerator for at least 12 hours or overnight.
- Get Ready to Roast – Remove the turkey from the brine and discard the brine. In a clean sink, rinse the turkey to remove excess salt and seasonings. Pat it dry with paper towels, and your turkey is ready to be roasted or smoked.
Safety Tip:
Before rinsing the turkey, ensure your sink is clean and empty. Have paper towels for drying, and position your roasting pan next to the sink for the dried turkey. Setting up in advance prevents splashing and spreading of raw turkey juices and bacteria. After placing the turkey in the roasting pan, clean the sink and counters with antibacterial cleaning products to prevent cross-contamination.
Common Questions
Can I brine a frozen turkey?
This recipe works best with fresh or defrosted turkey to allow the meat to fully absorb the brine.
Should I rinse my turkey after brining?
Yes, after brining is the only time you should rinse a turkey, inside and out, to reduce saltiness and remove herbs. You can also soak the turkey in a pot of cold, fresh water for 15 minutes.
My brine water turned pink, is that ok?
It’s perfectly normal if the water turns a pinkish color while your turkey soaks.
My container doesn’t fit in the fridge, can I store it outside if it’s cold?
The USDA recommends always storing raw turkey in the refrigerator at 40°F or less to prevent foodborne illness. Consider using a brining bag to save space if necessary.
How do I get a crispy turkey skin?
For crispy skin, let your turkey sit uncovered on a platter in the refrigerator for 8-12 hours before cooking.
What Type of Container Should I Use to Brine a Turkey
This recipe is suitable for a turkey weighing 10-20 lbs. You’ll need a large, non-reactive container to hold your turkey during brining. Options include plastic, glass, or stainless steel containers, such as:
- Food-grade bucket
- Large stockpot
- Cooler
- Crockpot bowl
- Brining bag or 2-gallon Ziploc bag (double bag it)!
For a turkey weighing 15 lbs. or more, a brining bag is recommended. Make space in your fridge to keep the turkey refrigerated while it soaks.
Pro Tip:
To keep your turkey fully submerged, place a plate, bowl, or pot lid on top to weigh it down.
Since the turkey takes the spotlight on the Thanksgiving table, brining is a worthwhile step to ensure a more flavorful and tender turkey. You’ll find the turkey more forgiving when it’s been brined.
- Combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl. Stir until sugar and salt are dissolved and the liquid turns clear.
- Add the turkey and add more cold water to ensure the turkey is fully submerged. I added an additional 8 cups of cold water (this will vary depending on the size of your turkey and the size of your tub/container/pot. Store in the refrigerator for 8 to 12 hours or overnight.
- Remove the turkey from the brine and discard the brine. Carefully rinse your turkey to avoid splatter* and dry all over. If a crispy skin is desired, we recommend letting it sit on a platter uncovered in the refrigerator for 8-12 hours before cooking your turkey.
