How to Brine a Turkey
Water, salt, sugar, garlic, and herbs make up this quick turkey brine for a 12 -to pound bird. (Dry brines are different altogether and don't involve submerging the turkey in salty, herbed water.) Once the brine has come together, let it usadatingescort.comes: Nov 21, · For bolder flavor, cover the turkey and refrigerate it for at least 4 hours. If you want to go this route, check out our Spice-Rubbed Turkey, slathered with a heady mix herbs and spices including cayenne, garlic and chili powder. Learn how to cook your turkey every which way with this expert guide. What do you put in a turkey for flavor?Author: Colleen Duvall.
Give our easy brine and roasting recipes a try for your Thanksgiving turkey! Every year around this time I get questions about turkey brining. You ask…. Perfect for Thanksgiving or any holiday gathering! In short, YES you should always brine your turkey. It makes a huge difference in taste and texture.
But after roasting well over 50 turkeys in my lifetime, I can firmly state, brining makes all the difference. In my opinion, a simple brined turkey, without any extra seasoning, stuffing, or glamor is turjey the ultimate winner at any holiday gathering.
Soaking poultry in brine does three things that improve the overall dining experience. Brine in its simplest form is just water and salt. However, our Spiced Turkey Brine Recipe offers a little more flavor from sugar, herbs and spices. You simply mix the salt with warm water so it dissolves into the water. Tutkey add in yse additional ingredients. Honestly, I find brining a turkey to be a life-saver several days before Thanksgiving or Christmas.
After all, refrigerator space is limited, so I want to move the turkey out for other items. Therefore I always brine turkey in ypu cooler. I wash the cooler. Whaat the brine in it. Then submerge the turkey in the brine and cover it with ice. It can stay in the cooler for several days, what is western medicine called more room in the fridge for pies and side dishes.
This depends on the size of turkey, and how much salt you add to the brine. The general rule is 1 cup of salt for each gallon of water.
Then brine the turkey overnight. However, I find if you add a bit more water you can brine the turkey longer for a better overall bird. I like to brine a large turkey for 3 days. If a turkey is left in the brine too long it will absorb too much salt. Therefore, I usually make sure I add more water than traditionally recommended.
No additional seasoning is how to create primary key in access after brining! Technically, yes. However, for the best golden-brown crispy skin, you should allow the turkey to dry thoroughly before placing it in the oven.
Hi, does the turkey need to be thoroughly thawed before placed in the cooler for 3 days? Is it okay to just thaw it most of the way and then brine it? I just have to say how wonderful this made this years turkey! I will never not brine a turkey again. This added so much flavor. It was how to use bluetooth computer definatly the juiciest bird I have ever cooked!
Thanks for the idea and recipe! We used a fresh non frozen bird with this recipe and sweet mother of turkkey, it was incredible. Recipe is a keeper! I brined our Beautiful turkey! Tasty and not dry. Thanks for the recipe! Turkey was moist with a crispy crust- just perfect.
As easy as it could get! I returned to the fridge to dry for 24 hours. My bird was about 9 lbs. Then rested for 35, breast down. There were not juniper berries here so that part I omitted! Whzt this recipe. It was a hit for our thanksgiving turkey this year, I did not use the juniper berries, but I did use elderberries.
I also added a sprig of sage. Lastly, I brined my 11 pound turkey for 24 hours. I am doing a brihe Thanksgiving tomorrow and have brined my 8. I just took it out of the brine to dry out overnight.
My question is, how to cook it? Do you agree? And should I cover it in the beginning to keep it from drying out? Thank you so much and happy thanksgiving! I suggest that you follow the recipe which says 15 minutes per pound at degrees. This made what spices do you use to brine a turkey best turkey I have ever had in my life hands down.
This is a new Thanksgiving tirkey for my family. Thanks how to get general contractor license in arizona much for posting it! You should not stuff a brined turkey or your stuffing will get very spuces. Just cook it in a separate dish. This advice is from my own experience but you should rinse the turkey very well with fresh water after removing it from the brine and letting it uwe.
One last thing to keep in mind is you should plan to make gravy separately. If you are using the drippings to make gravy, the gravy will wpices be too salty. I normally only use some and taste before d more drippings. Happy Brining. Can this be used on a 16lb. Thank you. Hi, I just purchased a beautiful fresh 17lb Turkey today Tuesday I will not be cooking it until Saturday.
Is this too long to leave it fresh? It will probably be in the brine for 72 hours. Should I take it out of the brine on Friday afternoon to dry before starting to cook it Saturday ypu It should be ok in the brine if you add extra water and keep it very cold.
Yes, then take it out of the brine to dry on Friday. So, I am buying my turkey today. I live in minnesota…. As long uuse the temperature stays at or under 40 degrees, it should be fine. I would just be worried tugkey critters getting it! We have bears and coyotes here.
This time I had to submerge turkey in 4 gallons of water to cover in a cooler. When you said earlier to double the brine but the species would be okay, what exactly were you referring to?
Thanks for sharing!!!!! Wow, can not wait whxt try this recipe. I have a question. I have a large stockpot that I can use instead of a cooler. May I just place the brine and turkey in the fridge? Sipces I how can i get a bigger buttocks need to add ice?
Why Brine Turkey?
When you think about brining, you might think about the 24 hours it takes to brine a turkey. No matter how you slice it, brining is an extra step, which means it takes more time. If you go too much longer than the 1 hour per pound method you risk the protein becoming too salty and over seasoned. The process of brining also has an added bonus of flavor that can be tasted not just on the exterior but throughout the interior of the protein. It may have been a good thing for s sauce makers since you needed to saturate that hockey puck of a protein just to get some faux juiciness.
Nowadays, most would agree that the perfect steak is cooked between rare and medium-well then rested for about 10 minutes so the meat retains that juiciness. So we are 35 years, at best, evolved past cooking meat like a darn caveman. A little shocking when you think about it. Why did it take us so long to make these changes to our cooking?
The answer is obvious—science. But, somewhere along the way, they realized that if you mix a little diffusion with a little osmosis you can beat back the drying effect that heat has on food. Diffusion: This is basically a particle transfer. When you place a protein into salty water the brine , the water contains much more salt than the protein does. So to create balance and to equalize the brine and protein, the salt gets absorbed by the protein— not just on the exterior but throughout.
That absorption process is why we also add spices to flavor a brine. Osmosis: This is when a liquid travels from an area that has more liquid to another that has less, through a membrane. Well, almost. That would be capillary action. Capillary Action: This is the manifestation of surface tension. When the salt travels into the protein it makes some of the molecules loosen up.
So when you cook the protein, those loose molecules interact and create a shield that traps the liquid in. As with most things, there is more than one way to create a brine. In fact, with the involvement of spices and various liquid options, the possibilities are pretty much endless. That said, there are two basic types of brines you can create: cold brine or boiled brine. I prefer the boiled because it can involve the use of spices. Container: A non-reactive container like glass, stainless steel, or a brining bag large enough to hold the protein and the liquid needed to brine, but small enough that you can refrigerate it to keep the brine and protein cold.
Liquid: Fully submerging the protein in the brine is important, so the shape and size of your container will determine how much liquid you need, Plan on about a pint of liquid per pound of protein. Additionally, water should be the predominate liquid. If you choose to add another liquid for flavoring like beer or broth , I recommend replacing less than a quarter of the water with the flavored liquid.
Salt: Two types of salt will work: kosher salt or table salt. If using table salt, add 2 tablespoons per quart. The reason for the measurement difference is the size of the salt crystals. Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. A cold brine is the simplest way to brine. However, with this method, you are limited to salt, sugar, and liquids as your flavoring options.
No spices? The horror! Store in the refrigerator, as the brine must be kept cold at all times during the process. A boiled brine requires a little more work, but in my opinion well worth it to infuse the protein with additional flavors. You'll need about 1 tablespoon of seasoning per quart of brining liquid. Step 2: Allow boiled brine to cool completely to room temperature. Tip: You can speed up the cooling process by adding ice cubes or the rest of your liquid chilled to the boiled brine.
Step 3: Add cooled, seasoned bring liquid to the remaining brine liquid you measured out. Add the protein, making sure that it is fully submerged. Leave the protein in the brine for about 1 hour per pound. Step 4: Remove protein from brine, discard brining liquid, and prepare for whatever cooking method you plan to use.
Think of brining like a blank canvas—the possibilities are endless in terms of the flavor combinations. Any and all spices and seasonings are in play, but I think whole spices like seeds, chiles, cinnamon chips or sticks, peppercorns, etc. Our own Brining Mix features aromatic garlic and bay leaves, the citrus flavors of coriander, lemon, orange, and lemon verbena, as well as sweet allspice and sharp peppercorns.
It's a great all-purpose blend for brining turkey, chicken, pork, or shrimp. If you want to branch out a bit, however, we've come up with five flavor profiles for Brining Spice Ready Mix you can easily make yourself to take your brine in a different direction. Fresh aromatic ingredients, like shallots, onions, garlic, and herbs, are options as well. When it comes to liquids, apple or citrus juices, beer or wine, and even vinegars can be particularly impactful. Fattier meats like beef and lamb are usually cooked to lower finished temperatures, keeping them juicy and tender.
Just about all other proteins can benefit from brining, including some shellfish and even tofu. Brining vegetables is even an option for adding flavor throughout. On the surface, the answer is no. Marinating tenderizes and adds flavor to the surface of the protein not to the interior like brining does.
That said, I generally find that if I brine first I can significantly decrease my marinating time or even eliminate it altogether and use a dry rub to flavor the exterior of the protein. But when I brine the chicken first, I can then marinate for just 1 to 2 hours and achieve juicier results than marinating alone. Because I generally use chicken pieces rather than a whole bird, the brining only takes 30 minutes. So I can brine for 30, marinate for 60, and cook in This approach produces a better, more flavorful and juicy chicken in a quarter of the recommended marinating time!
But in the time it took you to read this you could be well on your way to having your brine completed. I hope you give it a try. Let me know in the comments below and tag savoryspiceshop on Instagram with your brining techniques!
A Savory Spice Shop Blog. Drum roll, please So, Why bother? Do you want to "grill to kill" or "grill to thrill"? Science Check Why did it take us so long to make these changes to our cooking? Recipes for Success As with most things, there is more than one way to create a brine. This will allow you to calculate the amount of salt and sugar needed.
To do this, simply place the protein into the container and, using a measuring cup, calculate the amount of liquid it takes to completely submerge your protein. Now that you have that info, you can figure the proper salt and sugar ratios. Once you add the protein to the brine, if the protein starts to rise and float on the surface of the liquid, place a plate or something similar on top to weigh it down.
If you are using pieces of protein, the average weight of the pieces not the total weight is used to calculate the brining time. The exception to this rule is pieces weighing 8 ounces or less; those should brine for no more than 30 minutes. Whether you use the cold or boiled method for brining, you will need to thoroughly rinse and pat the protein dry after you are finished brining. If crispy skin is desired, let the protein air dry in the refrigerator, uncovered, for about an hour. Cold Brine brrr!
Boiled Brine with spices of course! Flavoring a Brine Think of brining like a blank canvas—the possibilities are endless in terms of the flavor combinations. To brine or not to brine? Does brining replace marinating? Comments on this Article guest , on July 01, I was glad to see and read it. I have thought about more brining, but still haven't. I will now. My boys do and they say they really like the flavors and the way the meat tastes so much better and not as tough. Wow, this article is very helpful!
I have brined in the past, but have not used spices. I appreciate the detailed instructions and will definitely use this information. Thank you very much! What a great summary - very helpful and comprehensive - I just got my first grill, so I will definitely use this info!
Thank you! Mike-I've done a little research on vacuum sealing a brine and from what I can tell it can sped it up. The article was very helpful and i really like the scientific spin on the interactionele of the brime on protein.