Wet Brine For Turkey Recipes

THE BEST TURKEY BRINE

The Best Turkey Brine image

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

Ingredients

Kosher salt
1/4 cup sugar
One 12- to 14-pound turkey
3 tablespoons whole black peppercorns
5 thyme branches
3 sage sprigs
1 lemon, zest peeled into strips with a vegetable peeler

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.

WET BRINE FOR TURKEY

Wet Brine for Turkey image

Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.

Provided by Molly Stevens

Categories turkey Thanksgiving Brine Advance Prep Required

Yield Brine for 1 (12- to 14- pound) turkey

Number Of Ingredients 7

Ingredients

1 1/4 cup Diamond Crystal kosher salt (or 1 cup Morton kosher salt or 2/3 cup fine table or sea salt)
1 gallon cool water
1 (12- to 14- pound) turkey,* neck and giblets removed
*Avoid brining a kosher turkey, which has already been salted.
Equipment: 1 heavy-duty brining bag or 2 oven-roasting bags; 1 twist tie or rubber band; large roasting pan or extra-large bowl
N/A 1 twist tie or rubber band
N/A large roasting pan

Steps:

In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.
Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favorite recipe.

BRINED WHOLE TURKEY

Brined Whole Turkey image

When was the last time you truly enjoyed your holiday turkey? If it's been a while, we suggest you give your regular recipe a rest and try out this whole turkey instead. As you might have noticed (from its 100-plus, five-star ratings), it's been helping home cooks master succulent and tender-to-the-bone turkeys for decades now. And its success is nearly guaranteed-a bold promise, yes, but we'll stand behind it. The reason this recipe turns out time after time is because it uses the brining technique. Brining, in this case, wet brining, involves soaking the bird in a simple solution of salt and water for an extended period of time (8 to 12 hours) prior to roasting. The soak breaks down tough muscle tissue and infuses the meat with flavor. So when we say you don't have to suffer lackluster turkey again, it's not a false promise, all you have to do is make this fan-favorite recipe. Our guess is that you'll never go back to your old standard.

Provided by Betty Crocker Kitchens

Categories Entree

Time 12h30m

Yield 14

Number Of Ingredients 8

Ingredients

2 gallons cold water
2 cups kosher salt or 1 cup table salt
1 whole turkey, not prebasted (12 to 14 pounds), thawed if frozen
1 medium onion, cut into fourths
1 medium carrot, coarsely chopped
1 medium celery stalk, coarsely chopped
1 teaspoon dried thyme leaves
3 tablespoons unsalted butter, melted

Steps:

Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.

Nutrition Facts : Calories 325, Carbohydrate 0 g, Cholesterol 145 mg, Fiber 0 g, Protein 47 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg

TURKEY BRINE

Turkey Brine image

This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional New England roast turkey. It yields a moist and tender bird.

Provided by Sam Sifton

Categories dinner, poultry, main course

Time 10m

Number Of Ingredients 7

Ingredients

2 1/4 cups kosher salt, plus more as needed
1 cup granulated sugar
3 bay leaves
1 tablespoon black peppercorns, cracked, plus more as needed
3 rosemary sprigs
3 thyme sprigs
3 sage sprigs

Steps:

In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.

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Defrost frozen turkey using a method below. If using a fresh turkey that's not frozen, skip this step.
REFRIGERATOR THAW: Allow (4.8 hours) x (per pound). Thaw directions; Place frozen turkey in a garbage bag or container to catch any liquid seepage from the wrapped package. QUICK COLD WATER THAW: Allow (30 minutes) x (per pound) of turkey. Thaw directions; fill a large pot or clean sink with cold water and replace the water every 30 minutes.
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