Best Turkey Brine Recipe For Roasting

Best Turkey Brine Recipe For Roasting – Thanksgiving turkey is usually the centerpiece of the dinner table, but this holiday staple can be hard to come by.

Properly. Solution? Salt your turkey. Producing a turkey is the best way to ensure the bird is the best it can be, and if you’re a fan of wet brining, this is the last resort (if you’re a fan of dry – check out our drying guide to brining your turkey). Ready to start your Thanksgiving game? Read on to learn more about one of our favorite ways to make roast turkey the best it can be:

Best Turkey Brine Recipe For Roasting

Soaking is the process of soaking meat in a salty, spicy mixture long enough for the flavors of the brine to absorb into the meat, giving it more moisture and flavor. Since turkey is a lean meat, it is likely to become dry and tough if cooked for too long. Brining the turkey ensures that it has extra moisture to keep it nice and juicy, and gives it a lasting flavor as it cooks.

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The turkey should be brined at least overnight, but the longer it is in the brine, the more irresistible the taste. If you have the time, brining the turkey for up to 24 hours adds moisture and flavor to your main dish.

To make a turkey brine, you need lots of water, brown sugar, fruit, garlic and lots of fresh herbs. In our recipe, we decided to use orange, lemon, rosemary, sage, bay leaf, black pepper and allspice. Our fall herb blend creates a cozy, festive feel, while two types of citrus add a welcome brightness. Experiment with your own fresh herbs and spices to find the ideal combination.

Tip: You can prepare the brine up to two days in advance and store in the refrigerator until ready to use.

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You want something big enough to hold the turkey and delicious brine without spilling. We recommend a large container, but if you don’t have a large enough container, you can also use a large cooler or bucket.

We recommend brining a fresh or thawed turkey, but if you’re really in a pinch, you can brine it. BUT be prepared that it will take longer to dissolve in the salt water – up to two days.

After salting, rinse well and dry every corner of the turkey before roasting. Dry skin = crispy skin! This juiciest turkey in a brined turkey marinade produces a rich, moist and flavorful turkey every time. But is a wet turkey brine recipe better or a dry turkey brine recipe? I tested both and these are my recipes and results.

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Choosing my turkey soup recipe is probably the most important step in my Thanksgiving prep guide. I discovered turkey genius a few months ago and now I can’t make a Thanksgiving turkey without it. Bringing the turkey is not the issue. Which method should you choose: Wet saline soak in saline or rub under the skin? Cooking turkeys, chickens and other meats (my salt roast is a delicacy) tastes finger-licking, full of flavor. Cooking changes the protein structure of the meat, so it retains more moisture during cooking. With turkeys in particular, this adds moisture, richness and promotes a juicier bird with a crispier skin.

I’ve used both the wet and dry solution methods before, but never compared them side by side. So far. The corresponding brines were serious contenders for best method, but my team of taste testers picked the winner. That’s why I’m bringing you both my turkey brine recipe and my team’s results so you can try for yourself.

Salt and sugar are the main ingredients of both wet and dry salts. Both methods change the texture of the turkey and add flavor to the protein, thus retaining more moisture during cooking.

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To Turkey; skin, flesh and all. The salt water penetrates directly into the meat and skin, adding water and moisture when it is absorbed into the salt bath. When cooked, this makes for an incredibly juicy turkey.

However, wet brine can be a little tricky to manage because you need more refrigeration in a container large enough to submerge a 14 lb turkey in 2 gallons of brine (or more if your turkey is larger) and keep it cold. it will be salty (I’ll share a different way to do this below). The wet brine also adds more water to the skin, resulting in a less brown bird.

It is removed from the meat, then it settles on its own during cooking as a marinade in salt water. Dry brines take longer to work their magic (at least 24-48 hours), but they take up less space in the fridge because you can put it on a baking sheet and let it do its thing. And salt absorbs moisture from the skin, making it taut and reddening more easily.

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I use this box of three super strong salt bags or these individual salt bags which work like a charm. Or you can skip the bag and use a container large enough for the bird and 2 gallons of water and ice to completely submerge the bird. Or line a 5-gallon bucket or icebox with two garbage bags.

Kosher salt is the main ingredient in wet brine. Brine, mixed with hot water to dissolve, is infused into the turkey for flavor. Moist brines work best when the salt and sugar are completely dissolved.

When you’re cooking something as large as a turkey, the longer you’re going to soak the turkey, the weaker the brine will be.

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Boil 8 cups of water with salt, sugar and other aromatics. Boil for a minute or two until the salt and sugar dissolve, or heat half the water at once in a saucepan and stir in the salt, sugar and flavorings. After the solution dissolves, make 2 gallons of solution by combining the saline solution with more water.

Add water if necessary. If the salt and sugar do not dissolve, add more water to the solution and continue mixing. I’ve found that water can only hold so much salt at a time, so the more water that goes into the salt, the better it dissolves.

Mix in ice water. Add the brine to the remaining amount of COLD water and freeze to make 2 gallons of brine.

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**NOTE!!! Never add hot or hot brine to a raw turkey or you will run into a very bad bacterial contamination situation. Always use room temperature or chilled saline. I always use ice cubes to make up some of the water.

Let the salt water do its job. Leave the turkey in the brine for 12-24 hours and then allow the skin to dry for 12-24 hours so that it is browned and crispy when cooked. If you are only salting the turkey breast, salt the breast for 6-8 hours.

Prepare your turkey. Take it straight from the bag, pour any remaining juices into the baking dish, then transfer to a brine bag (I use three super strong brine bags from this box or these disposable brine bags which work like a charm). don’t overcook your turkey. Washing a turkey can spread bacteria and salmonella into the kitchen, and no one wants that.

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Or skip the bag and use a container large enough for the bird and 2 gallons of water and ice to fully submerge the bird. Or line a 5-gallon bucket or icebox with two garbage bags.

Bath time. Pour the brine over the turkey and add the herbs and add ice if you are using some of the water as stuffing. It is important to submerge the turkey completely in the wet brine, especially the breast, as it is the part most likely to dry out.

If using a bag, squeeze out excess air from the bag and seal the bag tightly around the bird. Place the bagged turkey in a roasting pan, large pot, or very clean refrigerator or freezer.

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Keep cold. Refrigerate the turkey (or keep it cold in the refrigerator) for 12-24 hours. Remove from the brine and pat dry. Refrigerate/refrigerate again, this time cook uncovered for 12-24 hours longer to crisp up the skin.

Dry brine absorbs moisture from the meat and then settles during cooking. Dry brines take less time to process than wet brines.

Mix in the salt water. For a 14-16 lb turkey, I mix 4 tablespoons of kosher salt with 4 teaspoons of sugar.

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Prepare your turkey. Experts say that turkeys should never be washed before brining. Take it straight from the bag, drain the remaining juices and place in a bag of brine.

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