There is nothing worse than a dry and flavorless turkey. You know the kind you have to douse in gravy just to swallow? Whether you're working with a whole turkey, turkey breast or even a whole chicken, the right brine can make all the difference. This easy brine recipe for tender and juicy turkey is the best!
What is a brine?
Brining is the process of soaking a protein, such as a raw turkey, in a mixture of salt water and seasonings. This helps the bird retain moisture during cooking, ensuring a juicy turkey with every bite.
There are two main types of brines: dry brining and wet brining. For poultry I really like wet brining, which involves soaking the turkey in a brine solution for several hours or overnight.
Why brine turkey?
Brining adds flavor to the turkey by allowing the salt and seasonings to penetrate the meat. It also ensures that the turkey remains moist, even after several hours of roasting.
A brined turkey is less likely to dry out, and the result is a perfectly tender bird with crispy skin. If you want to avoid a dry turkey on your Thanksgiving table, brining is the best way to ensure your turkey stays delicious
Ingredients you will need to brine a turkey.
To make the best turkey brine, you'll need a few simple ingredients. These work together to create a balanced flavor, with a bit of sweetness and plenty of savory notes.
Honey or brown sugar
1 bunch of thyme
1 bunch of rosemary
Garlic cloves, crushed (Ok with skin on)
Black peppercorns
Kosher salt
Water
Tools You'll Need for Wet Brining
- A large stockpot or brining bag
- 5-gallon food grade bucket or other large container for larger turkeys
- Paper towels for drying the turkey after brining
- Ice to help cool the brine (if desired)
Step-by-Step Instructions for the Brining Process.
1. Prepare the Brine Solution
In a large pot, combine all of the ingredients together. Bring the mixture to a simmer over medium heat, stirring until the salt has dissolved.
Once dissolved, remove from heat and allow the brine solution to cool completely to room temperature. Additionally, you can add a few cups of ice to quickly cool down the mixture.
2. Brine the Turkey
Once the brine has cooled, place your fresh turkey (or frozen turkey, once thawed) into a large container or brining bag. Pour the brine solution over the turkey, ensuring the bird is completely submerged.
You can add ice water, or cool water if needed, to ensure the brine is cold and there is enough liquid to cover the whole thing. If you don't think you'll have enough liquid to cover the entire turkey, or brining more than 1, make a double batch of brine.
3. Brining Time and Refrigeration
Refrigerate the turkey, in the brine, for 12 to 24 hours, depending on the size of your turkey. A good rule of thumb is to brine for 1 hour per pound of turkey. For example, if you're brining a 20 lb turkey, aim for a brine time of 18 to 24 hours.
4. Remove and Dry the Turkey
After brining, remove the turkey from the brine and rinse under cold water. By now the turkey has already absorbed the brine and we are just removing excess brine on the outside of the turkey.
Make sure the turkey is dry by patting it down completely with paper towels. This will also help achieve that crispy turkey skin. Discard the brine, as it contains excess salt that can't be reused for food use.
Cooking Your Brined Turkey
After the brining process, let your turkey rest at room temperature for about an hour, before roasting. Place the bird breast side up in a roasting pan. Preheat your oven to the appropriate oven temperature, or get your smoker up to temp (my favorite way to cook).
The time and temperature will depend on the size of your turkey.
A brined turkey cooks faster than an unbrined bird, so keep an eye on it. The internal temperature should reach 165°F in the thickest part of the bird. Use a meat thermometer to check the internal temperature, and remove the turkey when it reaches this point.
My recipe for smoked whole turkey is fantastic. Make sure you give this one a try!
Tips for the Perfect Brine
- For a simple brine, you can use just kosher salt and water, but adding apple juice or apple cider and fresh herbs, like rosemary and thyme, gives the turkey the most flavor. Also, try adding citrus, like sliced lemons and oranges.
- If you're brining a whole bird, make sure the brining liquid completely covers the turkey.
- If you're short on time, you can use a dry brine instead. This method involves rubbing the turkey with salt and seasonings and letting it sit uncovered in the fridge.
FAQ About Turkey Brining.
Can I use the same brine for a whole chicken?
Yes! The same brining process works for smaller birds like whole chickens. Just adjust the brine time based on the weight of the bird. Try it with my smoked spatchcock chicken recipe!
What is the difference between wet brining and dry brining?
Wet brining involves soaking the turkey in a salt solution, while dry brining involves rubbing the bird with salt and letting it sit uncovered. Wet brining adds moisture, while dry brining helps create crispy skin.
How long should I brine a turkey?
The length of time depends on the size of your bird. For a large turkey (12- 15 pounds), brine for 18 to 24 hours. For smaller turkeys, aim for 12 to 18 hours.
If you are just smoking a turkey breast or turkey wings, an 8-10 hour brine works great. If you are cooking a store bought turkey leg, chances are they are already brined!
Conclusion
Brining your turkey is the best way to ensure a moist, flavorful and tender bird for your Thanksgiving or Christmas Turkey.
With this easy turkey brine recipe, you'll never have to worry about a dry turkey again. Follow the detailed instructions in this post, and your turkey will be the star of your next holiday get together.
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Easy brine recipe for tender and juicy turkey
The length of time depends on the size of your bird. For a large turkey (over 15 pounds), brine for 18 to 24 hours. For smaller turkeys, aim for 12 to 18 hours.
If you are just smoking a turkey breast, or turkey wings, an 8-10 hour brine works great. If you are cooking a store bought turkey leg, chances are they are already brined!
Ingredients
- 1 cup of honey (or brown sugar)
- 1 bunch of fresh thyme (8-12 stalks)
- 1 bunch of fresh rosemary (8-12 stalks)
- 1 cup of garlic cloves, crushed (OK with skin on)
- 4 tablespoons black peppercorns
- ¾ cup kosher salt
- 1 gallon of water
Instructions
- In a large pot, combine all of the ingredients together. Bring the mixture to a simmer over medium heat, stirring until the salt has completely dissolved.
- Once dissolved, remove from the heat, allowing the brine solution to cool completely to room temperature. (You can add a few cups of ice to quickly cool down the solution if desired)
- Once the brine has cooled, place your fresh turkey (or frozen turkey, once thawed) into a large container like a 5 gallon, food grade bucket or a brining bag.
- Pour the solution over the turkey, ensuring the bird is completely submerged. You can add ice water or cool water if needed, to ensure the brine is cold and there is enough liquid to cover the entire turkey.
- Place turkey, with brine, in the fridge for up to 24 hours. Rinse turkey off with cold water and pat dry with a paper towel, before seasoning.
- * When seasoning the turkey before cooking, do not add any more salt as the brine will already provide enough. If the turkey needs more salt after cooking, you can always add it. Just taste it first.
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