Turkey Brine Recipes

[LadyFish]

I've never roasted a brined turkey before, nor have I ever tasted one. I'm curious enough to try it however, since I hear that your turkey comes out extremely moist and delicious everytime.<br /><br />The recipe I found is as follows for an 18 to 20 pound bird.<br /><br />3 cups coarse salt, plus more for seasoning <br /> <br />5 cups sugar <br /> <br />2 medium onions, coarsely chopped <br /> <br />2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped <br /> <br />2 carrots, peeled and coarsely chopped <br /> <br />2 celery stalks, coarsely chopped <br /> <br />2 dried bay leaves <br /> <br />3 sprigs fresh thyme <br /> <br />3 sprigs fresh flat-leaf parsley <br /> <br />2 teaspoons whole black peppercorns, plus freshly ground pepper <br /> <br /> <br />Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely. <br /><br />Insert turkey breast down for 24 hours before roasting.<br /><br />Has anyone here ever brined a turkey or tasted one? Any tips/tricks?<br /><br />I found a plethora of recipes online but I would really prefer to use a tried and true method.<br /><br />Thanks

 

[one more cast]

Re: Turkey Brine Recipes

I watched one on the food network the other day and it was just salt, brown suger and water.<br /> Your recipe sounds better.

 

[LadyFish]

Re: Turkey Brine Recipes

I saw that same show OMC. Its really what got me thinking about trying it myself.<br /><br />Sure looks easy enough.

 

[Boomyal]

Re: Turkey Brine Recipes

Here is the recipe I've been using. It'll knock your socks off. If you get a frozen turkey, let it thaw in this brine. If fresh I let it brine for two days.<br /><br /><br />BRINE: ULTIMATE BRINE FOR TURKEY Master Recipe <br /><br />1 1/2 cups, Kosher salt** **See notes below regarding amount of salt and types of salt.<br /> <br />1 1/4 cups, brown sugar <br /><br />10 whole cloves <br /><br />3 teaspoons, black peppercorns <br /><br />1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic) <br /><br />the peel from one orange or one tangerine (colored part only - not white pith) optional: <br /><br />3 teaspoons, dried thyme and/or 3 teaspoons, dried sage<br /> <br />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. *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). <br /><br />** 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.

 

[LadyFish]

Re: Turkey Brine Recipes

Boomyal, thanks it sounds great! <br /><br />Finding a nonreactive pot large enough is my next feat. I've bought a small turkey to try its only 11 1/2 pounds.<br /><br />I can't wait to try it.

 

[Newportme]

Re: Turkey Brine Recipes

Are there any special cooking instructions after "brineing" a bird? I usually use one of those oven bags and have had good results.

 

[tcube]

Re: Turkey Brine Recipes

LF,<br /><br />I've brined turkeys the past 3 T'givings - they are terrific. You've never had white meat so juicy. We roasted 2 and fried 1 - the fried was better. If you fry the bird, make sure to air dry it in the fridge for at least 12 hours before putting it in hot oil.<br /><br />This year I'm using Alton Brown's brine recipe from his "Good Eats" show:<br /><br />1 cup kosher salt <br />1/2 cup light brown sugar <br />1 gallon vegetable stock <br />1 tablespoon black peppercorns <br />1/2 tablespoon allspice berries <br />1/2 tablespoon candied ginger <br />1 gallon iced water <br /><br />Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. <br />Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.