THE BEST TURKEY BRINE
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
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.
TURKEY BRINE
The best Turkey Brine recipe is made with lots of apple cider, salt, and all the right spices. Your turkey will be so incredibly moist and delicious.
Provided by Krissy Allori
Categories Main Course
Time 12h20m
Number Of Ingredients 9
Steps:
- Combine apple cider, salt, peppercorns, allspice, cloves, and bay leaves in a large saucepan and bring to a boil. Cook 5 minutes until salt dissolves. Cool completely in refrigerator.
- Remove giblets and neck from turkey, refrigerate until ready to use, and reserve for gravy. Rinse turkey with cold water and pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a large stockpot. Place turkey inside bag. Add cold cider mixture and ice. Squeeze as much air out of bag as possible. twist top and secure with twist tie or tuck end so that it stays put. Refrigerate for 12 to 24 hours, turning turkey occasionally.
- Once done, remove turkey from bag, and discard brine, orange quarters, and bag. Rinse turkey with cold water and pat dry.
- Cook turkey using your favorite method.
Nutrition Facts : Calories 57 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4721 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
THE BEST TURKEY BRINE
This is a recipe I have used over the years. The turkey always seems to come out moist, tender, and delicious. I think the original recipe may have came from Emeril, but I may have changed a couple things.
Provided by dannyboy22
Categories Whole Turkey
Time 20m
Yield 2 gallons
Number Of Ingredients 6
Steps:
- To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, and poultry herbs. I like to squeeze out some of the juices from the oranges and lemons into the solution before I add them. (Note: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every additional gallon of water.).
- Remove the neck, giblets, and liver from the cavity of the turkey and reserve. Rinse the turkey inside and out under cold running water.
- Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
- Remove turkey from brine and rinse inside and out with cold water. Pat dry and prepare turkey according to your recipe.
Nutrition Facts : Calories 496.4, Fat 0.3, Sodium 56732.3, Carbohydrate 128.7, Fiber 4.8, Sugar 120.4, Protein 2
The best chicken brine is here to make juicy tender chicken no matter how you cook it - roast it in oven, grill it or fry it. This is complete guide on how to brine chicken, with all the tips and tricks for best moist chicken you'll ever cook.
Provided by Jyothi Rajesh
Categories Main Course
Number Of Ingredients 14
Steps:
- Use a pot big enough to hold you meat. Dissolve kosher salt in water in the pot on slow simmer for about 2 minutes. The basic ratio is one tablespoon of salt for every one cup water.
- Now throw in all the fancy flavor enhancing ingredients into water. Add crushed garlic, pepper corns, bay leaves, lemon slices, honey and fresh herbs - rosemary, thyme and parsley.
- Bring water to boil for about a minute, stir to dissolve salt.
- Remove pan from stove. Allow water to cool completely.
- IMPORTANT NOTE: DO NOT put chicken in the brine before it's completely cool. Warm temperature of the brine will make scary harmful bacteria's in the chicken. It can lead to serious health hazards!
- Cook's Tip: To help brine cool down faster, allow the pot to cool down a bit and then place the pot in fridge to cool brine faster and cool it completely.
- Place whole chicken in cooled brine.
- NOTE: chicken should be fully immersed in brine.
- Cover pot with lid and brine chicken inside refrigerator for 8 to 24 hours. Do not go past that. Chicken will begin to absorb salt and will turn overly salty.
- Note: if chicken isn't fully immersed in water, go ahead and add 1 to 2 cups of extra water (room temperature water).
- After brining, remove chicken from brine. Rinse under tap water.
- IMPORTANT: Don't skip rinsing brined chicken under tap water. This will wash off some of the salt over the chicken. I found when not rinsed, brine chicken after roasting turned a bit salty.
- DISCARD THE BRINE. Raw meat in the brine marinade can cause contamination if used. Discard brine after removing chicken from it.
Nutrition Facts : Calories 424 kcal, Carbohydrate 13 g, Protein 31 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 4870 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
TURKEY BRINE
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
Provided by Adam Bush
Time 15m
Number Of Ingredients 7
Steps:
- Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
10 TOP TURKEY BRINES (+ RECIPE COLLECTION)
These turkey brine recipes will make your bird so delicious and flavorful! We'll also give you tips on how to brine a turkey for the best holiday meal you've ever had.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey brine in 30 minutes or less!
Nutrition Facts :
APPLE CIDER TURKEY BRINE
Apple cider turkey brine brings a new level of flavor and juiciness to your Thanksgiving or holiday bird. This brine is easy to prepare because it's simply homemade apple cider made with apples and notes of citrus, pomegranate, cinnamon, brown sugar, and cloves. The result is tender, juicy, and the most flavorful turkey meat!
Provided by Shaunda Necole
Categories Brine Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Remove the Instant Pot lid and turn on the sauté setting for 30 minutes. (30 minutes is the most you can sauté, so you'll add more time when this time is up.)
- Add the water, apples, and brown sugar to the stainless-steel inner pot with the lid off.
- Place the cloves, ginger, cinnamon sticks, pomegranate, and orange into the strainer bag, tighten the bag's strings, and place the strainer in the inner pot.
- Allow the cider to simmer.
- When the 30 minutes is up, turn on the sauté setting for an additional 10 minutes.
- When the cooking time is finished, remove the straining bag and scoop out the apples.
- Transfer the apple cider turkey brine to a deep-dish roasting pan with the turkey.
- Then oven-roast your turkey in the apple cider brine, basting the turkey with the brine pan juices every 20-30 minutes.
- You can garnish apple cider brined turkey with fresh thyme sprigs, fresh rosemary, or parsley.
Nutrition Facts : Calories 124 kcal, Carbohydrate 32 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 16 mg, Fiber 4 g, Sugar 25 g, UnsaturatedFat 2 g, ServingSize 1 serving
LEMON PEPPER DRY BRINE FOR TURKEY
This lemon pepper dry brine is my recipe for foolproof, super juicy, mega crispy-skinned, amazing turkey. Dry, bland, boring turkey? Not at your house, honey! Dry brining is the best way to guarantee a perfect turkey on Thanksgiving day.
Provided by Eden Westbrook
Categories Thanksgiving
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the kosher salt, brown sugar, lemon zest, and black pepper.
- Use dry brine for whole turkey, chicken, roasts, and more!
Nutrition Facts : Calories 70 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4993 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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- Before beginning on the brine, prepare a pot or bucket for the brine - use a large stock pot or 5-gallon bucket to ensure the turkey stays completely submerged. Double line the pot with food safe plastic bags for easier cleanup. Wash your turkey and remove the giblets and neck. This recipe will work for any size turkey.
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- Remove the brine from heat and add about 4 cups of ice to cool it down quickly. Pour the brine into the prepare pot or bucket and add the remaining apple cider, the orange and lemon. Carefully lower the turkey into the brine, making sure it stays completely submerged. If you have a very large turkey, you may need to add more water or more apple cider. Add an additional 6 to 8 cups of ice over the top, to lower the temperature of the brine and keep the turkey food safe.
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- Remove the innards from the turkey and drain any defrosted liquid from the turkey, inside and out. Pat the turkey dry. Place the brining bag in the sink and and place the turkey in the brining bag.
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