If you decide to wet brine turkey, you have to turn over a large portion of your fridge right when you need it most to house a bucket of salt water and raw turkey. A good, well-seasoned brine gives you some of the best turkey skin you’ve ever had. I would just tack on an additional 30 minutes to the cooking time, so about 3 to 3 1/2 hours. Can I keep the turkey in brine for more than 24 hours? Used this brine and got AMAZING results. Get the full recipe here by clicking here. Hi Pat, nope–the 3 quarts of water added in Step 4 are unsalted. Remove neck and giblets and discard. Supermarkets usually sell them frozen and the meat can be tough. Hi Mary, yes, you may use the rubbed sage, but use half the amount called for. Pour the brine into a container just large enough to hold the turkey comfortably. How to Prepare Brine For Christmas Turkey . 36 hours should be fine, but with no added flavor benefits–just convenience. Thanks for waiting. Add fresh herbs and lemon if you’d like. If you don’t have quite enough brine solution to cover your turkey, just make more at a ratio of 1 quart water to 1/4 cup kosher salt. Thaw the turkey … Crazy! For smoking a turkey, we recommend buying a smaller bird (15 lbs or less). How to cook a turkey breast is fairly simple, and using this easy turkey brine recipe can really take the flavor to a new level. Brine your turkey in a wet brine for 1 hour per pound of turkey. A turkey that’s been marinating in a brine does actually cook faster. It should be fully submerged, so do add more … In a wet brine, a bath of salt-infused water saturates the meat. Hi Tonya, we’ve not tried it ourselves, but it should work great–if you try it, please report back. Cook for 2 1/2 to 3 hours (until meat thermometer inserted in thickest part of thigh reaches 180°). I have smoked a couple of turkeys with this brine recipe. Doesn’t get any easier than that and it turns out perfect every time! Brine your turkey for 12 to 24 hours. With just a few simple ingredients, like water, salt, sugar, herbs, citrus, and garlic, you can make a brine to soak the bird the night before roasting. If you only have a few hours before it needs to go in the oven, then it’s still worth doing. We make a roasted turkey every year for our Thanksgiving menu and this simple brine makes seasoning the turkey so simple. Brining is the secret to a moist and juicy roast turkey and our easy turkey brine recipe will help you make this year’s Thanksgiving dinner one for the books. My simple brined turkey breast is so easy and there are just a couple tricks to make it perfect. Then place in roasting pan and add fresh rosemary and lemon (optional). Prepare the turkey for brining: Remove the turkey from its package and pat dry. The longer it brines, the more time the flavors have to marinate together to create a flavorful and juicy turkey. Brine for 12 to 24 hours before cooking. DO NOT go past 18 … Sage and citrus is one of my favorite combinations. I’m so glad this post was helpful for you! Brines work best when the salt and sugar are fully dissolved. It takes a little planning. 12 to 14 lbs. Turkeys that are stuffed take about 30 minutes longer to cook through than ones that aren’t. Do I have to rinse it before I deep fry? I don’t have fresh sage ! Combine 8 cups of the water, salt, dark brown sugar, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat. Add the turkey; adding more water if needed to cover the bird entirely. When brining smaller foods, you can get away with using a stronger brine for less time, but in order for the brine to gently penetrate a whole turkey, you're better off with a 5 percent solution. 4.86 from 14 votes. Hi Maria, there’s Mom’s Roast Turkey if you want a classic roasted turkey. Makes enough brine for one large turkey breast. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. She is also the author of the I Heart Naptime Cookbook. Do The additional 3 quartz of water get salted as well? Brining a turkey is a pretty straightforward process, but there are a few key things to keep in mind. I love the combination of sage and citrus in this brine, though you could swap in any aromatic herbs or spices you like. Please do not use our photos without prior written permission. I like to brine mine overnight, but it’s important that you let it brine for at least 12 hours before cooking. Do I use the actual oranges and lemons after they have been peeled? 20 lbs. I do have rubbed sage , may I sub it with that instead ? You’ll be amazed at how easy it is to turn your bird from ordinary to extraordinary. I use Verdi…. I typically cook mine for about 2 1/2 to 3 hours, however this time could fluctuate a little depending on your oven. I used this recipe to brine a duck. Cover loosely with foil after the first 30 minutes to prevent from browning. Just want to check. Carefully lower your turkey into the brining solution. This simple brine adds a nice herb flavor to the bird because it includes fresh tarragon and whole bay leaves. The stuffing soaks in some of the heat and moisture, which causes a difference in how the heat circulates throughout the turkey. Combine 1/4 cup salt, the sugar, rosemary, sage, thyme, celery seeds, and 2 teaspoons pepper in a spice grinder. This is the best recipe for beginners and makes a great Thanksgiving dinner! ; Store turkey in the fridge while it brines (not at room temperature). Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. Warm stuffin into a cold turkey can encourage the growth of bacteria. It will cut down on leftovers and cook in way less time. It’s my Thanksgiving insurance policy: If I get distracted as I’m making dinner and the turkey overcooks, I know I can still count on the turkey turning out moist and flavorful. Simple Turkey Brine Brining your turkey is an excellent way to help it stay moist and flavorful throughout the entire cooking process. Hi Monica, yes, you can use table salt. A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! When she’s not creating in the kitchen, Jamielyn loves to chase her four little monkeys and snuggle up on the couch with her man. So yes, the recipes suggests to “Save the leftover [peeled] oranges and lemons for stuffing the turkey during roasting”, but you can just peel the orange and eat it, and use the lemon flesh for juice for anything you like (it’ll be messy to juice, though). Remove the giblets and save for making gravy. Will be using this recipe again! Fill pot with water: add 1 quart of water to a large pot. Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. Perfect Brine Time 12 lbs. Marinate in fridge (at least 12 hours or overnight). Also stuffed the turkey with oranges and lemons before cooking and doubled the brine recipe. Pat dry. It will be cooked through when the temperature reaches 180°F. This is guaranteed to give you a super moist and flavorful Thanksgiving turkey every single time! 3/4 cup should do it. The first thing to know is that there are two ways to brine a turkey: dry brine and wet brine. A 15 pound turkey would brine for 15 hours. Enjoy it. It’s gonna be my first turkey with brine. Just pat it as dry as you can get it before it goes in that fryer. You can let it brine for up to 3 days. https://www.delish.com/.../a29490440/apple-cider-turkey-brine-recipe Simple ingredients, with great results. 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