Best 6 Kittencals Best Brown Sugar Turkey Brine Recipes
Indulge in a culinary masterpiece with Kittencal's Best Brown Sugar Turkey Brine, a symphony of flavors that will tantalize your taste buds. This exceptional brine, crafted with the perfect balance of brown sugar, aromatic herbs, and savory spices, transforms an ordinary turkey into an extraordinary feast. The result is a succulent, juicy turkey with a crispy, golden-brown skin that will be the centerpiece of your Thanksgiving or Christmas table.
Discover a treasure trove of culinary delights within this article, as we present a collection of tantalizing recipes that explore the versatility of the brown sugar turkey brine. From the classic roast turkey with crisp, flavorful skin to the delectable smoked turkey with a hint of smokiness, each recipe offers a unique taste experience. Embark on a culinary journey as we guide you through the process of creating these mouthwatering dishes, providing step-by-step instructions, essential tips, and a detailed ingredient list for each recipe.
KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE
This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612
Provided by Kittencalrecipezazz
Categories Whole Turkey
Time P1D
Yield 32 cups (approx)
Number Of Ingredients 7
Steps:
- In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
- Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
- Cool the water until almost room temperature.
- Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
- Place in refrigerator for 24 hours,.
- Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
- Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).
Nutrition Facts : Calories 298.2, Fat 12.9, SaturatedFat 3.6, Cholesterol 109, Sodium 3651.1, Carbohydrate 10.7, Fiber 0.1, Sugar 10, Protein 32.9
TURKEY BRINE
For a JUICIER and TASTIER turkey, brine before cooking! If your turkey or chicken is kosher do not brine since it has already been salted. Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. But you must adjust time to their size. Example; a whole trout takes only 20 minutes and the same with shrimp, a whole chicken takes about 4 hours, a cut up chicken about 2hrs. May add honey or maple surup, may replace some of the water with something like apple cider or coffee. Let loose your creativity. Yes, you have to plan ahead but for little effort the results are WORTH IT!
Provided by ameatlanta
Categories Whole Turkey
Time 20m
Yield 18 serving(s)
Number Of Ingredients 4
Steps:
- Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved.
- If wanted, add other seasonings at this time.
- Let come back to room temperature.
- You will need 2 gallon turkey size oven roasting bags.
- Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
- Put bags in a heavy roasting pan that will hold turkey.
- Place turkey breast side down, with legs facing you in the inner bag.
- Some help from another person at this point would be of help, they can hold the bags open for you as you pour the cooled brine into the cavity and over the turkey.
- Gather the inner bag as tightly as possible and secure with a twist tie.
- Secure outer bag with twist tie.
- Refrigerate in the roasting pan for 12-18 hours.
- Remove from bags, rinse very well, pat dry with paper towels.
- It's now ready for your favorite recipe.
Nutrition Facts : Calories 495, Fat 24.3, SaturatedFat 6.8, Cholesterol 205.8, Sodium 6487.3, Carbohydrate 2.8, Sugar 2.8, Protein 61.8
THE BEST TURKEY BRINE
This is a recipe I have used over the years. The turkey always seems to come out moist, tender, and delicious. I think the original recipe may have came from Emeril, but I may have changed a couple things.
Provided by dannyboy22
Categories Whole Turkey
Time 20m
Yield 2 gallons
Number Of Ingredients 6
Steps:
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.).
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve. Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.
Nutrition Facts : Calories 496.4, Fat 0.3, Sodium 56732.3, Carbohydrate 128.7, Fiber 4.8, Sugar 120.4, Protein 2
TURKEY BRINE WITH BROWN SUGAR
Brown sugar and two types of salt join a bevy of spices and fresh herbs in this flavorful brine for your Thanksgiving turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine. Bring 2 gallons water, both salts, and brown sugar to a boil in a very large pot, stirring to dissolve. Add bundle, garlic, thyme, and parsley. Let cool completely. Fully submerge turkey, weighting it down with a plate topped with cans if necessary. (In lieu of a large pot, you can use a brining bag.) Refrigerate turkey overnight.
KITTENCAL'S BASIC BROWN SUGAR BRINE FOR MEAT AND POULTRY
This is a basic recipe that allows just the flavor of the meat to shine through, feel free to add in herbs if so desired, This is great to use on chicken or turkey pieces before grilling, make certain that your meat is fully covered in the brine, double or triple the recipe if needed, use kosher salt *only* for this brine
Provided by Kittencalrecipezazz
Categories Poultry
Time 5m
Yield 4 1/4 cups (approx)
Number Of Ingredients 4
Steps:
- In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).
- Pour the mixture over meat making certain to cover completely.
- Soak the meat for 6-24 hours.
- Wash meat thoroughly under cold water before cooking.
Nutrition Facts : Calories 48.8, Sodium 6666.8, Carbohydrate 12.6, Sugar 12.4
KITTENCAL'S BUTTERMILK POULTRY BRINE (FOR CHICKEN OR TURKEY)
You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my recipe #225220 and recipe #148225.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 8h
Yield 1 quart brine
Number Of Ingredients 7
Steps:
- In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
- Rinse the chicken in cold water and pat dry with paper towels.
- Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
- Cover and refrigerate for a minimum of 8-24 hours.
- Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
- Grill or oven-bake as desired.
Nutrition Facts : Calories 553, Fat 8.9, SaturatedFat 5.5, Cholesterol 39.2, Sodium 14988.7, Carbohydrate 86.8, Fiber 2.4, Sugar 75.3, Protein 34.7
Tips:
- For the best flavor, use a fresh turkey. If you must use a frozen turkey, thaw it completely in the refrigerator before brining.
- Use a large container for brining. The turkey should be completely submerged in the brine.
- Keep the turkey in the brine for at least 12 hours, but no longer than 24 hours. The longer the turkey brines, the more flavorful it will be.
- When you're ready to cook the turkey, rinse it thoroughly with cold water and pat it dry.
- Roast the turkey according to the package directions. For best results, use a meat thermometer to ensure that the turkey is cooked to an internal temperature of 165 degrees Fahrenheit.
Conclusion:
Brining is a great way to add flavor and moisture to your turkey. It's a simple process that can be done ahead of time, making it a great option for busy cooks. With a little planning, you can enjoy a delicious and juicy turkey for your next holiday meal.
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