How to make a brine for a turkey

how to make a brine for a turkey

Turkey Brine

Mar 10,  · Directions Step 1 In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, Step 2 When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Step 3 Wash and dry 5/5(K). Top 11 Turkey Brine Recipes -

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Nov 02,  · A traditional water-based (wet) brine is a mixture of water, salt, sugar and aromatics — like herbs, spices and citrus peel. That brew is brought to a boil and then cooled before you plunge your Author: Food Network Kitchen.

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. Wash and dry your turkey. Make sure you have removed the innards.

Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Cook the turkey as desired reserving the drippings for gravy.

Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. All Rights Reserved. Turkey Brine. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Gallery Turkey Brine Watch. Turkey Brine JEA. Turkey Brine nosygirl. Turkey Brine Itzyari. Turkey Brine Rosalie Tromp. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. When the broth mixture is cool, pour it into a clean 5 gallon bucket.

Stir in the ice water. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review maggieeleslie. Rating: 5 stars. PCB's are not good for you. Read More. Thumb Up Helpful. Most helpful critical review Acookfromdallas. Rating: 3 stars. I've brined many turkeys using various solutions but never made gravy with the drippings as I do with a conventional roast turkey.

The turkey tasted pretty good and was moist but I thought the gravy tasted weird. Same with the stuffing. I was really looking forward to this based on the great reviews but thought it was just OK. Reviews: Most Helpful. A great brine. I doubled the recipe for a 22 lb. I also used ground spices instead of dried. I put the turkey in a clean plastic trash bag, then placed it in a large cooler.

Next, I poured the brine in the bag and tied it closed. I placed a gallon of frozen water in the cooler next to the bag to keep the whole thing cool while it marinated overnight. Watch out for the cooking time on this one as a brined bird cooks much faster - especially if you're using a roasting bag which I did.

Cannot even describe how amazing this was. My mom's turkeys have always been just okay, and so I decided to take charge for Easter dinner and make this. It was my first turkey and no one could believe how incredibly juicy, tender, and moist it was. I followed the recipe for the brine exactly, including just letting the bucket sit in a cool place overnight.

To cook it, I put an onion, carrot and celery stalk into the cavity. It started breast side down in a degree oven for 2 hours. Then I turned it over and it took another 45 minutes or so to be done. For the last 15 minutes I turned the oven up to to finish browning and basted it with a little butter. Did not cover it with foil, and otherwise didn't bother basting it. The meat was literally falling off the bones it was so tender and the flavor went all through the meat. It was seriously about as foolproof as you could get.

The only change I'll make next time is to either reduce the sea salt or substitute water for some of the vegetable broth. It was just a touch on the salty side, I think because broth is often high in salt to begin with. Don't be afraid to try this recipe, it really was that easy. Cannot recommend it enough.. Crystal S. Perfect Brine both times I used this recipe! As my family likes a very slight citrus taste to our "bird", I added a quartered orange to the cavity of the bird during the brine.

Didn't see this tip amongst the many reviews, so I'm going to list it. After using this recipe for our recent Thanksgiving get-together of three families I have been proclaimed the official turkey roaster.

My son said it was the best turkey he had in the past 5 years. When I asked him whose turkey he had 5 years ago that was better he said that was merely as far back as his memory went! The most difficult part of this recipe was finding a bucket large enough to accommodate the turkey.

Then the bucket wouldn't fit into the fridge. I didn't feel comfortable leaving it out all night so I found a large cooler placed the bucket in there and surrounded it with freezer packs. It worked very well - it was still very cold the next morning. After checking out several "brine" recipes I didn't read of anyone actually stuffing the turkey so I wasn't certain whether the stuffing would end up too salty.

I stuffed it anyway but rinsed the turkey with cold water first. It was excellent! Try this once and you'll never go back to your regular recipe! I've used this brine before and it was wonderful! I'm using it again this year. For the person who claimed it ruined her 18lb turkey: it must have been user error because brining is a chemical process. Once the process has finished the salt is left in the brine solution not the bird. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation.

The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to enter the cell via diffusion. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix which traps water molecules and holds them during cooking.

This prevents the meat from drying out, or dehydrating. I brined my 24 lb turkey last year and it cooked uncovered in three hours. I use this brine for chicken and it's outstanding! I omit the Savory seasoning since I never can remember to buy it. I adjust the recipe to 4 servings for a 5lb.

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