Best 2 Wet Brine For Turkey Recipes
**Brined turkey is a flavorful and juicy dish that is perfect for any special occasion. The process of brining involves soaking the turkey in a solution of water, salt, and other seasonings for a period of time, typically 12-24 hours. This helps to tenderize the meat and infuse it with flavor. There are many different ways to brine a turkey, but all of them result in a delicious and memorable meal.**
**This article provides three different recipes for wet brining a turkey: a classic brine, an herbed brine, and a citrus brine. Each brine is made with a different combination of ingredients, so you can choose the one that best suits your taste preferences. The article also includes instructions for preparing and cooking the turkey, as well as tips for troubleshooting common problems. With these recipes, you'll be able to create a perfectly brined turkey that will be the star of your next holiday feast.**
WET BRINE FOR TURKEY
Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.
Provided by Molly Stevens
Categories turkey Thanksgiving Brine Advance Prep Required
Yield Brine for 1 (12- to 14- pound) turkey
Number Of Ingredients 7
Steps:
- In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.
- Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favorite recipe.
TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
Tips:
- Choose the right turkey: Select a fresh or thawed turkey that is free of any bruises or damage. The size of the turkey will depend on the number of people you are serving.
- Prepare the brine: Combine water, salt, brown sugar, garlic, peppercorns, bay leaves, and thyme in a large pot or container. Bring the mixture to a boil, then remove from heat and let cool completely.
- Brine the turkey: Place the turkey in the cooled brine, making sure that it is completely submerged. Cover the pot or container and refrigerate for 12-24 hours, depending on the size of the turkey.
- Cook the turkey: Preheat your oven to 325°F (165°C). Remove the turkey from the brine and pat it dry. Place the turkey in a roasting pan and cook according to the package instructions or until the internal temperature reaches 165°F (74°C).
- Let the turkey rest: Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This will help the juices redistribute throughout the turkey, making it more moist and flavorful.
Conclusion:
Brining a turkey is a great way to ensure that it is moist, flavorful, and cooked evenly. By following the tips in this article, you can create a delicious and memorable Thanksgiving dinner. Remember to choose the right turkey, prepare the brine correctly, brine the turkey for the appropriate amount of time, cook the turkey to the proper temperature, and let the turkey rest before carving. With a little planning and effort, you can create a brined turkey that will be the star of your holiday table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
