Wet Brine For Turkey Food
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.
BEST BRINED TURKEY
This is the most moist and juicey turkey I have ever had in my life! I heard about brining turkeys on the food network and just knew I had to try it. So I made this recipe, and did. All I can say is that it's fabulous, and I know you will think so to. Thank you for trying it. ENJOY!
Provided by MizEmerilLagasse
Categories Poultry
Time P1DT4h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot stir together the stock, water, brown sugar, salt, all spice, black pepper, cinnamon, and thyme Bring to a boil, turn to medium heat and let simmer for 5 minutes Remove from heat and cool completely, no cheating now!
- Place the turkey in a clean 5 gallon bucket and pour the brine over it Cover and let sit over night Flip the turkey in the morning, a few hours before cooking After the turkey is done in the brine, remove it from the brine and place it in its baking pan On a microwave safe plat, place the red, onions, cinnamon sticks, and thyme or rosemary Sprinkle with about 1/4 cup water and microwave on high for 7 minutes Place the apple, onions, cinnamon sticks, and thyme or rosemary inside the turkey Inject the turkey with the butter, optional Preheat oven to 500F, yes I know it's high, but trust me Cook the turkey for 30 minutes or until it is browned Cover with heavy duty foil and turn the oven down to 350F Bake for 2 1/2-3 hours more or until the turkey has reached an internal temperature of 161F.
- Remove turkey form the oven and allow to sit for 20 minutes or so before carving.
- **Youcan infuse the injection butter with garlic cloves, thyme, rosemary, pepper corns, or cinnamon sticks by just slowly melt it in a small sauce pan with one of those choices in it.
- Just remember to strain before injecting.
- Serving Suggestions: Mashed potatoes, corn, biscuits, corn bread, peas, or just bread.
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- Prepare a Saltwater Mixture. The basic proportion of salt to water for whole turkey is about 5 percent salt by weight for the quantity of water. This gives you a relatively mild brine designed for a whole turkey.
- Flavor the Brine (Optional) There's no need to heat the water if you're making basic brine, but if you want to infuse it with spices and/or herbs, you'll want to bring half of the brine to a boil with your desired ingredients.
- Bag the Turkey. Arrange a turkey-sized brining bag in a large roasting pan, folding back the opening to form a collar. Place the turkey into the brining bag and pour the brine over the bird.
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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.
- Boil 8 cups of water on the stove with the salt, sugar and other aromatics for a minute or two until the salt and sugar are dissolved, whisking virgorously. Add the saltwater mixture to more water and ice cubes to make 2 gallons and the water cools to room temperature.
- Pour the cold brine into the brining bag and over the turkey then add the peppercorns and herbs. Squeeze out the excess air in the bag and secure it closed, cinching the bag around the bird so it is fully submerged. Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice.
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From swankyrecipes.com
- Defrost frozen turkey using a method below. If using a fresh turkey that's not frozen, skip this step.
- REFRIGERATOR THAW: Allow (4.8 hours) x (per pound). Thaw directions; Place frozen turkey in a garbage bag or container to catch any liquid seepage from the wrapped package. QUICK COLD WATER THAW: Allow (30 minutes) x (per pound) of turkey. Thaw directions; fill a large pot or clean sink with cold water and replace the water every 30 minutes.
- Choose a brining time based on needs. This brine uses table salt. For kosher salt ratios, see notes as they will differ.QUICK 4 HOUR BRINE RATIO: 1 cup table salt per gallon of cold waterOVERNIGHT BRINE RATIO (approx 8 hours): ½ cup table salt per gallon of cold water18 HOUR BRINE: 1/4 cup table salt per gallon of water. TIP: Great to do while thawing.
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You will need 1 large pot for the brine. You will need an even larger pot, like a deep fryer, to fit the turkey. Then, gather all your ingredients, pots, and prepare them. Slice the oranges, lemons, and quarter or slice the onion. Separate a half bulb of garlic (skin on). Fill a large pot with 1 gallon of water and bring to a light simmer.
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5/5 (1)Category Sauces, Dips, Brines & MoreServings 11Total Time 24 hrs 30 mins
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