Basic Turkey Brine Whole Foods

THE BEST TURKEY BRINE

The Best Turkey Brine image

This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 12 to 14 servings

Number Of Ingredients 7

Ingredients

Kosher salt
1/4 cup sugar
One 12- to 14-pound turkey
3 tablespoons whole black peppercorns
5 thyme branches
3 sage sprigs
1 lemon, zest peeled into strips with a vegetable peeler

Steps:

Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

BASIC BRINE FOR JUICY, TENDER CHICKEN OR TURKEY

Basic Brine for Juicy, Tender Chicken or Turkey image

I never make any sort of chicken/turkey without brining it first. Once you try this recipe, you won't either. This is my standard brine that I use most often. This allows me to add any flavoring, dry rub, or sauce to my chicken without competing with the brine flavors. The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.

Provided by Brandess

Categories Chicken Breast

Time 5m

Yield 1 gallon

Number Of Ingredients 3

Ingredients

1 gallon cold water
1/2 cup kosher salt (reduce to 1/4 cup if using regular table salt.)
2/3 cup light brown sugar

Steps:

Mix brine together well with a whisk.
Place 1 whole chicken (thawed or frozen- you may also use chicken parts.) in brine for 2 hours up to over night. Cover and store in the refrigerator.
Remove chicken from brine and rinse chicken well. You are now ready to make a tender juicy chicken dish of your choosing.
NOTES: You can do this with turkey, as well. Also, you will notice that your leftovers, even after refrigerated overnight, are so tender and juicy whether eaten cold or reheated. The moisture retention really helps to make a chicken meal morph into a second meal when it holds its moisture. If doing a whole turkey, use the recipe servings changer to up the servings to 6-10. Put your turkey in an insulated cooler with enough water to cover and add in a 5 pound bag of ice. Brine overnight.

Nutrition Facts : Calories 557.6, Sodium 56741.4, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

BASIC TURKEY BRINE (WHOLE FOODS)

BASIC TURKEY BRINE (WHOLE FOODS) image

Categories turkey

Yield 1 gallon

Number Of Ingredients 3

Ingredients

1 cup kosher salt
1/2 cup granulated sugar or brown sugar
Small handful of aromatics (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips)

Steps:

Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely. Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed.

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