Best 6 Turkey Brine With Brown Sugar Recipes
Thanksgiving is incomplete without the traditional turkey. But what if you could make it even more flavorful and juicy? AliceRecipes has got you covered with its amazing turkey brine with brown sugar. This brine is packed with herbs, spices, and brown sugar that infuses the turkey with incredible flavor. The result is a tender, moist turkey that will be the star of your Thanksgiving table.
The article provides two recipes: one for a basic brine and another for a brown sugar brine. The basic brine is perfect for those who prefer a more traditional flavor, while the brown sugar brine adds a touch of sweetness and caramelization to the turkey. Both recipes are easy to follow and can be customized to your liking. You can also find tips on how to brine a turkey, how long to brine a turkey, and how to cook a brined turkey. With AliceRecipes' turkey brine with brown sugar, you'll be sure to impress your guests this Thanksgiving.
BRINED BROWN-SUGAR TURKEY
Provided by Butterball
Yield 10
Number Of Ingredients 9
Steps:
- Combine brown sugar, mustard, salt and ground red pepper in large nonmetallic container. Gradually whisk in ice water, thyme and garlic; stir until sugar is dissolved.
- Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Place turkey, breast side down, in brine mixture. Cover; refrigerate overnight.
- Preheat oven to 325°F. Remove turkey from brine; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey.
- Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
- Roast turkey 2 hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking. Continue roasting turkey 1½ to 1¾ hours* or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. *Follow cooking times according to package directions; times vary with size of turkey.
- Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 260, Fat 10 g, Cholesterol 70 mg, Sodium 920 mg, Protein 22 mg, ServingSize 10
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 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
BROWN SUGAR-BRINED TURKEY
A simple brown-sugar brine gives this turkey deep, rich flavor and beautifully burnished skin. You can make a simple gravy with the pan drippings, but remember that brining increases the saltiness of drippings, so use salt-free or low-sodium broth in your gravy and taste it before adding additional salt.
Time 9h30m
Yield Serves 10 with leftovers
Number Of Ingredients 8
Steps:
- Combine brown sugar, salt, bay leaves, garlic and 8 cups water in a large pot. Place over high heat and bring to a boil, stirring to dissolve sugar and salt.
- Remove from heat, stir in ice and cool completely. Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container.
- Add turkey and any additional cold water needed to just submerge it. Turn turkey a few times and then leave it breast-side down. Refrigerate for at least 5 hours and up to 8 hours.
- Preheat oven to 475°F and adjust racks to fit the turkey.
- Remove turkey from brine, pat dry and place on a rack in a large roasting pan. Brush with butter and sprinkle with pepper. Tie legs together with kitchen string, tuck wings under body and roast for 20 minutes.
- Lower the oven temperature to 350°F and tent breast loosely with foil.
- Roast until an instant-read thermometer inserted into thickest part of thigh, without touching bone, registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, 2 to 2 1/2 hours more.
- Transfer turkey to a carving board, tent with foil and let rest for 30 minutes before carving.
Nutrition Facts : Calories 290 calories, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 110 milligrams, Sodium 780 milligrams, Carbohydrate 2 grams, Protein 36 grams
FRIED TURKEY BRINED IN CAYENNE AND BROWN SUGAR
Deep-frying a turkey is not as hard as it sounds and it yields an exquisitely moist and crispy bird much quicker then roasting. Use a deep fryer that is made for a turkey that comes with a thermostat and a metal basket for lowering and removing the turkey. Heating the oil can take up to an hour, so plan accordingly. A 12-pound turkey cooks in just 36 minutes (3 minutes per pound). Recipe by Allison Vines-Rushing and Slade Rushing from Rushing Home for Thanksgiving. 36 hours for brining. WINE: A medium-light Gewürztraminer is ideally suited to the spicy brine and the deep fried turkey. Try a Lynskeys Gewürztraminer Marlborough Wairau Peaks Vineyard 2002 or the German, Machmer Bechtheimer Stein Gewürztraminer Spätlese 2003.
Provided by NcMysteryShopper
Categories Whole Turkey
Time P1DT13h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a whole-turkey-size stockpot, whisk brown sugar, mustard, salt and cayenne.
- Gradually whisk in water, and then add thyme and garlic.
- Add turkey, cover and brine in refrigerator for 35 hours.
- If you cannot fit the pot in your refrigerator, you can place it in an ice chest or other container (keep an eye on your ice).
- Bring the oil to 375° in your turkey fryer - this can take up to an hour.
- Remove turkey from brine and pat it dry inside and out with paper towels.
- If your family or guests are salt-sensitive wash the turkey thoroughly then pat until it is dry as you can get it with paper towels.
- Transfer the turkey to a frying basket, breast side up.
- Lower into oil and fry for 3 minutes per pound, 36 minutes.
- Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet or pan for about 15 minutes.
- Carve and serve.
- Take extra care with the hot oil - Any hotter than 375F and you risk it catching fire.
Nutrition Facts : Calories 925.6, Fat 33.7, SaturatedFat 9.1, Cholesterol 270.9, Sodium 4950.1, Carbohydrate 69.3, Fiber 1.6, Sugar 64.5, Protein 83.6
ULTIMATE TURKEY BRINE
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
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
Tips:
- Use a large container: The brine needs enough space to circulate around the turkey, so choose a container that is at least 2 gallons in size.
- Use cold water: The cold water will help to keep the turkey from cooking while it is brining.
- Add plenty of salt: The salt is what draws the moisture into the turkey and helps to keep it moist and flavorful.
- Use a variety of spices: The spices in the brine will add flavor to the turkey. Some good options include black peppercorns, garlic cloves, bay leaves, and thyme.
- Brine the turkey for at least 12 hours: The longer the turkey brines, the more flavorful it will be. However, you can brine the turkey for up to 24 hours if you want.
- Rinse the turkey before cooking: Before you cook the turkey, rinse it off to remove any excess salt or spices.
Conclusion:
Brining a turkey is a great way to ensure that it is moist and flavorful. By following these tips, you can create a delicious turkey that your family and friends will love. So next time you are looking for a way to make a special turkey dinner, give brining a try.
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