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This Thanksgiving, whether you are roasting or smoking your holiday turkey, don't forget the most important step: brining.
Holiday magazines are filled with tips on how to prepare a perfect turkey, from wrapping the turkey in cheesecloth while cooking to rubbing the turkey with "dry brine."
I have experimented with almost every technique I have come across and in my opinion, the best method is good old-fashioned brining. Although you have to plan in advance, brining is an easy process that yields the most flavorful, juicy results.
Brining, much like baking, is a scientific process, therefore it is important to have the right ratio of salt to sugar to water. And brining times are key. After working with a meat scientist from the University of Georgia, I learned more than I even wanted to know about brining.
In a nutshell, the salt solution unwinds meat proteins to form a hollow tube. The brine solution travels into the protein, carrying the flavors of the herbs and other ingredients. The solution becomes trapped inside -- creating a delicious, juicy turkey that is hard to resist.
At Fire & Flavor, I created a ready-made brine mix for those busy cooks that don't have time to mix their own. If you are like me and enjoy playing in the kitchen, then creating your own brine can be fun. The base of a brine should be 1 cup kosher salt and 1 cup sugar per gallon of water. With this ratio, you should brine your turkey for one hour per pound of meat.
I place my turkey in a brining bag (large, leak-proof zipper-top bag) which you can purchase at stores like Whole Foods Market, Bed Bath & Beyond or Turkeyperfect.com. Since refrigerator space is always limited during the holidays, just place the brining bag down in a square cooler with ice so that the turkey is completely submerged in the brine mix.
Create your own brine flavor by adding a variety of dried herbs, citrus slices, crushed garlic cloves or any of your favorite aromatic ingredients. Some of the water can easily be substituted with orange juice or apple cider and you can replace some of the sugar with sweeteners, such as maple syrup or brown sugar.
Serve a brined turkey at your holiday table this year and I can assure you, the turkey and the cook will be the star of the show.
Basic Brine
2 cups kosher salt
2 cups sugar
2 gallons of water (orange juice or apple cider can be substituted for some water)
Optional ingredients for flavor:
3 bay leaves
1/2 cup of your favorite dried herbs and spices (sage, oregano, thyme, basil, cloves, cinnamon, etc.)
1 tablespoon cracked black peppercorns
lemon or orange slices
crushed garlic cloves
First In a large stockpot over medium-high heat, combine 1 gallon of water, salt, sugar and optional flavor ingredients. Stir until sugar and salt have dissolved, but do not boil. Remove pot from heat and let cool for 15 minutes.
Next Spread a layer of ice into the bottom of a cooler that is a little larger than the turkey. Set the brining bag inside cooler of ice and place turkey, breast side down, inside bag. Pour cooled brine over turkey, plus an additional 1 gallon of water or juice. To further cool brine, add 2 scoops of ice into brine bag. Seal bag, making sure to let out as much air as possible. Add additional ice to cooler so that your turkey stays at 40 degrees Fahrenheit while brining. Brine for one hour per pound of turkey. Do not over brine, or turkey will be salty.
Last Remove turkey from brine, scooping some of the herbs and spices from brine solution and spreading onto the skin of the turkey for extra flavor. Brush turkey with vegetable oil or melted butter and cook as desired (roasting or smoking) until the internal temperature reaches 165 degrees F. Discard brine and use an antibacterial cleaner to clean area exposed to raw poultry.
I do not recommend stuffing a turkey -- brined or not -- because in order for the stuffing to reach a safe temperature of 160 degrees F, the turkey itself will be overcooked. You can store a brined turkey in the refrigerator for up to 24 hours before cooking. Store turkey on a V rack set inside a roasting pan, uncovered.
Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." For more information on Gena, visit her Web site, GenaKnox.com. Visit KitchenDaily.com to find grilling tips or watch a video of how to brine a turkey.
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11-11-2009 @4:20PM manongtenchi said... "I do not recommend stuffing a turkey -- brined or not -- because in order for the stuffing to reach a safe temperature of 160 degrees F, the turkey itself will be overcooked."
Exactly. Stuffing is EVIL!!!
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11-11-2009 @6:29PM Barkin said... Here's my problem.
Every year, I'm invited to cook the Turkey. But every year, my in-laws insist that the turkey be stuffed. (Who am I to argue? It's their house, and they let me marry their daughter.)
So can I stuff a brined turkey? Or will the stuffing come out tasting salty? (And can I control for that by under-seasoning the stuffing before shoving it in?)
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11-11-2009 @6:42PM Brian A. said... I have read about brining on other sites and I am leaning towards not brining because of what it does o the gravy. Does the brining result in almost unusable salty gravy? If so that is a deal breaker for me. Any thoughts?
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11-11-2009 @11:02PM captain underpants and the bringdown gang said... perhaps you can compensate by partially pre-cooking the stuffing. just to the point where it can be cooked fully at the same time as the turkey. is this even possible?
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11-12-2009 @9:05AM LinC said... Stuffing is EVIL! Which is exactly why I like it. It's better in the bird because it absorbs juices. No, it will not be salty if you brine your bird. And the meat of the bird is not salty either.
After I take the stuffing out of the bird, it put it in a casserole dish and into the still-hot oven for a few minutes while I'm waiting to slice the bird. That way I know it will be at the right temperature to avoid any germs. No one has ever gotten sick from my stuffing.
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11-23-2009 @10:08AM UTEfan said... --"Brine for one hour per pound of turkey. Do not over brine, or turkey will be salty."
Does this mean if I have a 30lb turkey I have to brine it for 30 hours? and the cooking as well it, I don't think I should cook a turkey that long but for a 25-30lb turkey what do you guys suggest the brining and cooking time be? (we have a huge party coming this year for Thanksgiving)
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11-09-2010 @9:48PM Richard Allen said... Try smaller turkeys. How good could a 30 lb. turkey be?
11-23-2010 @6:03AM Brian Coleman said... Yes!! If you have a 30 lb turkey - don't be afraid to brine for at least 30 hours up to 48 hours. It will not taste salty. I have been brining my thanksgiving turkey (always around 30lbs) for 15 years and always brine for at least 30 hours. I live in northern CT so I keep it in the garage and add ice occasionally to ensure that it stays under 40 degrees. I typically use about 3 to 4 cups of kosher and 2 to 3 cups of brown sugar. I also add some burboun (Wild Turkey usually) to add a little more flavor. By the waay - I also cook my turkey on my Weber Charcole grill.. but that's another story.
11-18-2009 @10:07AM TP said... I reccommend cooking 2(two) 15 lbs turkeys instead. less brine and cooking time (and more turkey legs!)
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11-20-2009 @10:15PM Sherry said... Is a brined turkey safe for someone who has high blood pressure and is supposed to avoid salt?
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11-20-2009 @4:36PM Jeff said... Cook the bird then stuff it. they'll never know. take a torch and crisp up the exposed stuffing make it look like it survived the journey w/o drying out the delicious breast meat.
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11-21-2009 @4:04PM Laura said... 2 Questions:
Do you need to rinse the bird after brining? (I was told this is a MUST)
Does brining affect total roasting time? (I was told a brined bird cooks more quickly)
Thanks
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11-21-2009 @8:59PM Moi said... Barkin,
Don't bother stuffing your brined bird unless you do what Jeff says...your MIL will love you more for it ;). Just bake it in a dish then stuff. She'll never be the wiser and peace will reign for all, LOL.
No torch?
Just make sure lots of the crisp edge sticks out.
I'm doing JC's deconstructed bird fer one o my 3 birds this year ( another adherent of smaller is better- where do you get a pan big enough for a 30 lb. mammouth, UTE?!??.
Laura- some years I remember and rinse- other years I don't. Never has affected the finished product on my end.
Meat "over brined" thus too salty is impossible from a scientific POV. The meat molecules will only accept so much salt assuming you are using an actual recipe. You CAN let it sit in the salt/sugar solution so long that the meat's texture changes to mush though. Also try not to use table salt. The flav IS affected adversely. only table salt available to you? Follow this link and scroll to the "Universal Brining Chart". All substitutes are included:
http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf
HTH and enjoy the bird.
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11-21-2009 @9:01PM Moi said... Brian A,
I've NEVER had oversalted gravy from a brined bird.
Just don't bother adding additional salt whilst making the gravy.
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11-23-2009 @4:33PM Kristy said... Brian A - I agree 100% with Moi. I brine all my birds and poultry cuts before cooking, whether turkey, chicken or goose or duck. It seems like a lot of salt but you have to consider the ratio to the volume of liquid and the science behind brining. It does not result in over salted meat or gravy. Make your gravy as you normally would and like everything, TASTE BEFORE adding salt. You can always add but you can't take away.
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11-25-2009 @11:07AM Bonnie said... Hi,
Ihave a twenty lb. turkey that will be brined. Please let me know how long I cook the bird unstuffed at 350?
Thank you,
Have a wonderful Thanksgiving.
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9-26-2011 @8:44AM Michael said... Hey there, wondering if anyone can help. I've never brined before but extremely curious to try. But I'd like to know what does the turkey taste like? Every method I've seen involves sugar ( especially since it states 1 cup sugar per gallon of water) and some type of citrus or apples. Quite frankly, it worries me that my turkey will come out sweet and fruity, when I'm looking for more of a savory and herb flavored bird. Can anyone tell me, does the bird ending tasting sweet or fruity?
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11-21-2011 @7:57AM Mocanna said... Hey Michael. I always use brown sugar and kosher salt as the base of my brine. I skip the fruit and stick to things like garlic, onions, bay leaves, etc. So as far as the fruit making the turkey sweet, I can't say for sure, but I know the sugar doesn't. After you brine your bird, rinse it and let it sit in your fridge (if size allows) uncovered so the air dries out the skin for 24 hours before roasting. It allows the skin to get crisp and golden brown. Good luck!
11-21-2011 @7:48PM Courtney said... I'm a first time briner... and my boyfriend is skeptical about adding oranges or other citrus to the brine because he's not fond of citrus flavor. Does the bird take on any of that orange or other citrusy flavor? I'm guessing no, but if it does, can I leave it out or substitute something else?
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11-21-2011 @7:48PM Courtney said... I'm a first time briner... and my boyfriend is skeptical about adding oranges or other citrus to the brine because he's not fond of citrus flavor. Does the bird take on any of that orange or other citrusy flavor? I'm guessing no, but if it does, can I leave it out or substitute something else?
Reply