Best 2 Basic Turkey Brine Whole Foods Recipes

Indulge in a Thanksgiving feast like no other with our comprehensive guide to preparing a succulent turkey. Discover the secrets to creating a flavorful and moist turkey that will be the star of your holiday table. From selecting the perfect turkey to brining, roasting, and carving, we've got you covered every step of the way. Explore our collection of delectable recipes, including a classic turkey brine packed with aromatic herbs and spices, a tantalizing roasted turkey with crispy skin and juicy meat, and an assortment of flavorful stuffing options to complement your feast. Get ready to impress your family and friends with a perfectly cooked turkey that embodies the spirit of Thanksgiving.

Here are our top 2 tried and tested recipes!

ULTIMATE TURKEY BRINE

Ultimate Turkey Brine image

Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'

Provided by Eric

Categories Side Dish Sauces and Condiments Recipes

Time 2h25m

Yield 30

Number Of Ingredients 8

Ingredients

1 gallon water
2 cups kosher salt
1 ½ cups dark brown sugar
12 whole cloves
3 bay leaves
1 tablespoon whole black peppercorns
2 ½ teaspoons dried rosemary
2 ½ teaspoons dried thyme

Steps:

Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
Refrigerate brine until completely cooled.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g

BRINED AND ROASTED WHOLE TURKEY

Brined and Roasted Whole Turkey image

No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast.

Provided by Morton

Categories Trusted Brands: Recipes and Tips

Time 13h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 cup Morton® Coarse Kosher Salt
1 cup sugar
2 gallons cool water
1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
5 tablespoons unsalted butter, softened
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
1 cup white wine, chicken broth or water

Steps:

Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.

Nutrition Facts : Calories 984.6 calories, Carbohydrate 20.7 g, Cholesterol 341.8 mg, Fat 46.9 g, Protein 108.9 g, SaturatedFat 16.8 g, Sodium 9504.4 mg, Sugar 20.2 g

Tips:

Choose a fresh turkey that is not frozen. The fresher the turkey, the better the brine will work.
Use a large container that can hold the turkey and the brine. A plastic bucket or cooler works well.
Make sure the brine is completely dissolved in the water before adding the turkey.
Brine the turkey for at least 12 hours, but no more than 24 hours.
Keep the turkey cold while it is brining. You can do this by placing it in the refrigerator or in a cooler filled with ice.
Rinse the turkey thoroughly with cold water before cooking.

Conclusion:

Brining a turkey is a great way to add flavor and moisture to the meat. It is a simple process that can be done in advance, making it a great option for busy cooks. By following the tips in this article, you can ensure that your brined turkey is delicious and juicy.