The Best Turkey Brine Recipes

ULTIMATE TURKEY BRINE

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.

MY FAVORITE TURKEY BRINE

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.

THE BEST BRINED TURKEY

Steps:

• In a large stockpot, heat 4 cups of water; sdd sugar and salt. Stir until dissolved. Add 16 cups cold water, cloves and bay leaves (2 cups of ice can be added to make sure water is cold). Stir to combine.
• Urwrap turkey; wash the turkey inside and out. Place breast side down in the stockpot with brine; water will just cover the turkey. Refrigerate 18-24 hours.
• Preheat the oven to 450°F. Take the turkey out of the stock pot; rinse the inside and out with cold water discarding brine. Place the turkey on a roasting rack inside a wide low pan, blotting the turkey with a paper towel. Tuck back the wings and rub the skin of the turkey with the oil. Place a piece of foil just over the breast of the turkey to cover for even roasting. Roast on the lowest rack of the oven for 30 minutes.
• Reduce oven temperature to 350°F. Pour 1 cup of water into the pan and continue to roast for an additional hour.
• Remove the foil from the breast and cook another 15-30 minutes. Insert ovenproof meat thermometer so tip is iin thickest part of inside thigh and does not touch bone. Roast until thermometer reads 165°F and drumsticks move easily when lifted or twisted.
• Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle). Serve.

THE BEST TURKEY BRINE

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.

BEST TURKEY EVER!! (BRINED)

Steps:

• Rinse turkey in cool water.
• In a very large clean container (non-corrosive pan or stockpot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves.
• Totally submerge poultry in solution and store, covered, in refrigerator for at least 6 hours and up to 8 hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep turkey at a safe temperature of below 40°F.
• Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and sugar, both inside and out. Pat skin and both interior cavities dry.
• * NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.
• * *NOTE: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.
• In the cavity of turkey, place onion, carrot and celery.
• Brush turkey with melted butter.
• Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with melted butter.
• Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up.
• Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
• Remove turkey from the oven and allow to stand for 20 minutes before carving.
• Transfer to a platter and garnish with fresh fruit.

THE BEST TURKEY BRINE

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.

TURKEY BRINE

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.