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
MY FAVORITE TURKEY BRINE
Provided by Ree Drummond : Food Network
Time P1DT25m
Yield 18 servings
Number Of Ingredients 9
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 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.
ULTIMATE TURKEY BRINE
Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'
Provided by Eric
Categories Side Dish Sauces and Condiments Recipes
Time 2h25m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g
THE BEST BRINED TURKEY
You'll roast the perfect, succulent Thanksgiving Day turkey thanks to our homemade brine made with salt, sugar, cloves and bay leaves.
Categories Entree
Time 21h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 490, Carbohydrate 6 g, Cholesterol 275 mg, Fat 1 1/2, Fiber 0 g, Protein 84 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 3760 mg, Sugar 6 g, TransFat 0 g
BEST BRINED TURKEY
This is the most moist and juicey turkey I have ever had in my life! I heard about brining turkeys on the food network and just knew I had to try it. So I made this recipe, and did. All I can say is that it's fabulous, and I know you will think so to. Thank you for trying it. ENJOY!
Provided by MizEmerilLagasse
Categories Poultry
Time P1DT4h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot stir together the stock, water, brown sugar, salt, all spice, black pepper, cinnamon, and thyme Bring to a boil, turn to medium heat and let simmer for 5 minutes Remove from heat and cool completely, no cheating now!
- Place the turkey in a clean 5 gallon bucket and pour the brine over it Cover and let sit over night Flip the turkey in the morning, a few hours before cooking After the turkey is done in the brine, remove it from the brine and place it in its baking pan On a microwave safe plat, place the red, onions, cinnamon sticks, and thyme or rosemary Sprinkle with about 1/4 cup water and microwave on high for 7 minutes Place the apple, onions, cinnamon sticks, and thyme or rosemary inside the turkey Inject the turkey with the butter, optional Preheat oven to 500F, yes I know it's high, but trust me Cook the turkey for 30 minutes or until it is browned Cover with heavy duty foil and turn the oven down to 350F Bake for 2 1/2-3 hours more or until the turkey has reached an internal temperature of 161F.
- Remove turkey form the oven and allow to sit for 20 minutes or so before carving.
- **Youcan infuse the injection butter with garlic cloves, thyme, rosemary, pepper corns, or cinnamon sticks by just slowly melt it in a small sauce pan with one of those choices in it.
- Just remember to strain before injecting.
- Serving Suggestions: Mashed potatoes, corn, biscuits, corn bread, peas, or just bread.
THE ULTIMATE THANKSGIVING TURKEY HACK RECIPE BY TASTY
Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper
Provided by Pierce Abernathy
Categories Dinner
Yield 15 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 745 calories, Carbohydrate 6 grams, Fat 39 grams, Fiber 0 grams, Protein 85 grams, Sugar 2 grams
More about "ultimate brine for turkey recipes"
ULTIMATE TURKEY BRINE RECIPE - RECIPES.NET
From recipes.net
1/5 Category TurkeyCuisine AmericanTotal Time 2 hrs 25 mins
THE BEST TURKEY DRY BRINE RECIPE - HOME, FAMILY, STYLE AND ART IDEAS
From thecluttered.com
BRINED FROM FROZEN & ROASTED WHOLE TURKEY - JILLIAN RAE COOKS
From jillianraecooks.com
TURKEY BRINE RECIPE | MCCORMICK
From mccormick.com
BEST TURKEY BRINE RECIPE EVER | COOKING ON THE WEEKENDS
From cookingontheweekends.com
BEST TURKEY BRINE RECIPE - HOW TO MAKE TURKEY BRINE FROM SCRATCH
From thepioneerwoman.com
JAMIE OLIVER TURKEY BRINE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ULTIMATE SIMPLE BRINE FOR TURKEY - SAVORY THOUGHTS
From savorythoughts.com
10 TURKEY BRINE RECIPES THAT FLAVOR YOUR BIRD FROM THE …
From allrecipes.com
ULTIMATE BRINE FOR TURKEY - PLAIN.RECIPES
From plain.recipes
TOP 11 TURKEY BRINE RECIPES - THE SPRUCE EATS
From thespruceeats.com
SOY SAUCE TURKEY BRINE RECIPE - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE THE BEST TURKEY BRINE | MEATEATER COOK
From themeateater.com
BEST THANKSGIVING TURKEY BRINE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO BRINE A TURKEY | BBC GOOD FOOD
From bbcgoodfood.com
OUR TOP 10 BEST TURKEY BRINE RECIPES I TASTE OF HOME
From tasteofhome.com
EASY NO BRINE TURKEY RECIPE - COOKING LSL
From cookinglsl.com
10 TOP TURKEY BRINE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TURKEY BRINE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
THE BEST TURKEY BRINE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
THE BEST BRINED TURKEY RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
ULTIMATE TURKEY BRINE RECIPE
From crecipe.com
THE BEST TURKEY BRINE {FOR A MOIST + TENDER TURKEY} | LIL' LUNA
From lilluna.com
BEST EVER TURKEY BRINE RECIPE - DISH 'N' THE KITCHEN
From dishnthekitchen.com
BEST TURKEY BRINE - THE FED UP FOODIE
From thefedupfoodie.com
MY “I CHALLENGE ALL CLAIMS TO THE ULTIMATE BRINE” TURKEY BRINE
From lisagcooks.com
HOW TO MAKE THE JUICIEST TURKEY (BRINE RECIPE) - PARDON MY PEELS
From pardonmypeels.com
BBQ ESSENTIALS – BEST BRINE RECIPE FOR SMOKED TURKEY
From blog.cavetools.com
BEST TURKEY BRINE RECIPE - SWEET AND SIMPLE LIVING
From sweetandsimpleliving.com
EASY TURKEY BRINE {EXTRA MOIST AND JUICY} - SPEND WITH PENNIES
From spendwithpennies.com
BEST WET TURKEY BRINE RECIPE - THERESCIPES.INFO
From therecipes.info
HOW TO BRINE A TURKEY (BEST TURKEY BRINE IDEAS) - TASTE OF HOME
From tasteofhome.com
TURKEY BRINE 101 (THE BEST WET AND DRY BRINES) - FOODIECRUSH
From foodiecrush.com
BEST MY FAVOURITE TURKEY BRINE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BASIC TURKEY BRINE RECIPE WITH HERBS - THE SPRUCE EATS
From thespruceeats.com
THE BEST WET BRINE TURKEY RECIPE — CHEF JEFF PHILBIN
From chefjeffphilbin.com
AMAZING DRY BRINE TURKEY - GOOD IN THE SIMPLE
From goodinthesimple.com
HOW TO MAKE THE BEST TURKEY BRINE | ALLRECIPES.COM - YOUTUBE
From youtube.com
THE BEST TURKEY BRINE RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
EASY TURKEY BRINE RECIPE - 10-MINUTE PREP! THE RECIPE REBEL
From thereciperebel.com
HOW TO EASILY BRINE A TURKEY: RECIPES FOR BRINING
From stacylynharris.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #occasion #for-1-or-2 #poultry #holiday-event #turkey #thanksgiving #meat #whole-turkey #number-of-servings #4-hours-or-less
You'll also love
Related Search