More Holiday Turkey Recipes
Made This?
Let us know how it went in the comments below!
The Thanksgiving turkey is usually the centerpiece of the dinner table, but it can be difficult to get this holiday staple just right. My solution? Brine your turkey. Brining is the best way to ensure your bird reaches its full potential. (Personally, I'm a wet-brine advocate, but if you're a dry-brine fan, check out our guide for how to dry brine your turkey.) Ready to upgrade your Thanksgiving game? Read on for more info on one of my favorite ways to make your roast turkey the best it can be:
Brining is the process of submerging meat in a salty, seasoned mixture for long enough that the brine's flavors infiltrate the meat, adding moisture and flavor. Because turkey is a leaner meat, it can easily turn dry and tough if cooked too long. Brining turkey ensures it has enough moisture to stay nice and juicy, while zhuzhing up the flavor.
First you'll want to grab your largest pot. I recommend a large stockpot, as it's most likely to be capacious enough to handle 2 gallons of brine plus an entire turkey. (If you don't have such a pot, just make the brine in a large pot and do the turkey brining in a cooler or a bucket lined with a food-safe plastic bag.) Pour 1/2 gallon (8 c.) water into the pot and add the rest of the brine ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the salt and sugar are completely dissolved. Remove the pot from the heat and pour in another 1 1/2 gallons (24 c.) water; stir to combine. Leave the brine alone for an hour or so, until it has cooled completely.
Turkey time! Lower the turkey into the cooled brine. It should be fully submerged. If it's not, you'll need to add some additional brine. This is easily accomplished by stirring 2 Tbsp. kosher salt into every 1 c. of additional water. Cover the pot and brine the bird in the refrigerator for at least 12 hours and up to 24 hours.
When you are ready to roast, lift the turkey out of the brine and rinse well, inside and out. Pat the turkey good and dry with paper towels and it's ready for the oven.
Full list of ingredients and directions can be found in the recipe below.
The brine can be made up to 2 days ahead. Let cool completely, then store in the fridge until you’re ready to use.
orange, cut into rounds
lemon, cut into rounds
cloves garlic, smashed
sprigs fresh rosemary
sprigs fresh sage
dried bay leaves
kosher salt
(110 g.) packed light brown sugar
black peppercorns
allspice berries (optional)
water, divided
(12- to 14-lb.) whole turkey, neck and giblets removed
Let us know how it went in the comments below!
Ham Glaze
Honey-Glazed Carrots
How To Microwave A Sweet Potato
These Thanksgiving Recipes Require No Oven Space