Embark on a culinary journey with our specially curated collection of white wine turkey brine recipes. Designed to tantalize your taste buds, these brines infuse your Thanksgiving turkey with an explosion of flavors. From the classic white wine brine, a harmonious blend of herbs and spices, to the zesty citrus-infused brine, each recipe offers a unique twist on this traditional technique. Discover the succulent herb-roasted turkey, where aromatic herbs dance on the turkey’s golden-brown skin, or indulge in the tangy cranberry-brined turkey, a delightful interplay of tart and savory. With our comprehensive guide, you'll find the perfect brine to elevate your Thanksgiving feast and create a culinary masterpiece that will leave your family and friends in awe.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE WINE TURKEY BRINE, SIMPLE
Thanksgiving, 2007. This brine was a last minute decision and using items from my pantry. I was not going to make dinner this year because Alicia, her son and her boyfriend were going to her boyfriends for the holiday. Their plans changed Monday night so we shopped Tuesday night after work. That didn't leave much time for brining so I didn't plan on it, but we cold water thawed the turkey all day Wed. I hated the idea of cooking an unbrined bird, so I came up with this recipe. It is mild enough in flavor to still allow the turkey flavor to come through with just a hint of flavor from the brine. The drippings made excellent gravy that was not at all salty.
Provided by Karen From Colorado
Categories Low Protein
Time 20m
Yield 2 gallons
Number Of Ingredients 8
Steps:
- Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
- Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
- Bring to a boil and boil 10 minutes.
- Remove from heat and cool too room temp; stir in wine.
- Add turkey; brine for 12 to 24 hours.
- Remove the turkey and rinse very well in cold water.
- Butter or oil the skin and roast as usual.
ALL PURPOSE WHITE WINE BRINE - WHITE COOKING WINE
[DRAFT]
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 Cups
Number Of Ingredients 11
Steps:
- In a 2-quart saucepot, combine all the ingredients except ice and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from heat and let sit for 10 minutes. Transfer the brine to a container and add ice. Let the ice completely melt before adding your meat to the brine.
EASIEST TURKEY BRINE
This simple turkey brine is infused with sage and citrus and makes a super moist, flavorful Thanksgiving turkey! Brine for 12 to 24 hours before cooking.
Provided by Emma Christensen
Categories Dinner Make-ahead
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- Remove the turkey from the brine and rinse: When you're ready to begin roasting your turkey, remove it from the brine and rinse it with cool water. It's ok if the water is tinged pink. Pat dry.
- Roast the turkey as usual: There's no need to salt the turkey before roasting, but otherwise, roast the turkey as usual following your favorite recipe. If desired, stuff the cavity of the turkey with leftover sage and the peeled lemons and oranges from preparing the brine. Roasting time may be shortened; begin checking the temperature of the turkey halfway through roasting.
Nutrition Facts : Calories 457 kcal, Carbohydrate 18 g, Cholesterol 196 mg, Fiber 3 g, Protein 60 g, SaturatedFat 4 g, Sodium 994 mg, Sugar 11 g, Fat 16 g, ServingSize 1 brined turkey, UnsaturatedFat 0 g
TURKEY BRINE
Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes enough brine for one 18- to 20-pound turkey
Number Of Ingredients 13
Steps:
- Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
- Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.
TURKEY BRINE WITH WINE - MARTHA STEWART
Martha's words: Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow Martha's instructions to prepare a perfect brined turkey for your next feast. Makes enough brine for one 18- to 20-pound turkey. Used roasting method from recipe#442389. The result was amazing!
Provided by Chicagoland Chef du
Time P1DT30m
Yield 10 quarts Brine Solution, 1 serving(s)
Number Of Ingredients 13
Steps:
- Tools and Materials:.
- 5-gallon brining container (tub, stockpot, or bucket).
- Large brining or oven-roasting bag.
- Refrigerator (or a cooler with ice).
- One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
- Step 2: Submerge the Turkey. I used a brining bag.
- To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
- If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
- Step 3: Remove and Roast.
- Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.
DRY-BRINED TURKEY
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat - just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.
Provided by Kim Severson
Categories dinner, roasts, main course
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.
- Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.
- Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
- Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
- Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
- When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
- When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
- Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 9 grams, Sodium 1233 milligrams, Sugar 3 grams, TransFat 0 grams
Tips for a Perfect White Wine Turkey Brine:
- Choose a high-quality white wine: The flavor of the wine will be imparted to the turkey, so choose one that you enjoy drinking. A dry white wine with a crisp acidity, such as Sauvignon Blanc or Chardonnay, is a good option. - Use a large container: The brine needs to be large enough to completely submerge the turkey. A 5-gallon bucket or a large stockpot is a good choice. - Calculate the amount of brine you need: You will need 1 gallon of brine for every 5 pounds of turkey. - Use a variety of seasonings: In addition to the white wine, you can add a variety of seasonings to the brine, such as garlic, onion, herbs, and citrus fruits. - Brine the turkey for at least 12 hours: The longer you brine the turkey, the more flavorful it will be. However, do not brine the turkey for more than 24 hours, as this can make the meat too salty. - Rinse the turkey thoroughly before cooking: Before cooking the turkey, rinse it thoroughly with cold water to remove any excess salt. - Roast the turkey according to your favorite recipe: Once the turkey is brined, you can roast it according to your favorite recipe.Conclusion:
White wine turkey brine is a great way to add flavor and moisture to your Thanksgiving turkey. By following these tips, you can ensure that your turkey is perfectly cooked and delicious.
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