Quick and Easy Turkey Brine Recipe
I have one for you. (If you need the recipe right away, scroll to the bottom of the page.)
Prepare yourself for one of the tastiest birds you'll ever eat and the simplest way to brine a turkey:
Turkey brining in a cooler
Garry wanted to try brining a turkey for the holidays after reading about it years ago.
Following our research into the technique and some minor adjustments, we had a successful outcome.
Every year we host Thanksgiving, we successfully brine a turkey, and you can do the same.
When brining a turkey, three common inquiries are raised:
I get it When Garry suggested that we try brining, I considered each and every one of these concerns.
How difficult is it to brine a turkey?
In fact, it's one of the simplest ways to ensure that you get a bird that is moist and tender (every time). ), and bursting with flavor
Brining is the opposite of difficult; it is virtually error-free.
That's not to say you're a fool; YOU'RE NOT
#2: Does brining a turkey not get messy?
This is not how we do it (in a cooler).
If you can call cleaning the cooler afterward to ensure that no bacteria from the turkey is left behind the messiest part.
You need a hose, dish soap, and a backyard.
I don't have enough space to brine a turkey.
People typically consider brining a turkey first, then storing it in the refrigerator.
The refrigerator, which is already overflowing with other holiday food
We gave it a go.
The post's conclusion includes a narrative explaining why we chose a cooler.
Can you brine a turkey that contains giblets?
(Internet-based hands) Show of hands (How many of you cooked your turkey with the bag of giblets still inside the neck cavity when you made your first one?
A bag of giblets that you intended to use for the gravy wasn't delivered, so you might have even called the turkey company to voice your disappointment (yep, I once did that...)
So Many Internety Hands
The giblets should always be removed, but despite how common a mistake it is, I wouldn't intentionally brine a turkey with them in.
Then, if you
Once finished, simply remove and discard the bag.
Simple enough, yes?
A brined turkey can be smoked.
We usually spend hours on the pit smoking ours, so brining seemed like the ideal companion.
No matter what method you use, a smoked turkey that takes hours to cook can easily become dry.
Although tenderness and smoked birds don't typically go together, add brining and you have a winner.
Don't worry, roasting a brined bird is just as delicious as smoking one, so you don't have to smoke your turkey to reap the benefits of brining.
Pre-brined turkey seasoning:
Is seasoning a pre-brined turkey a secret?
The only thing I would advise against using because it was the main ingredient in the brine is any seasoning that contains salt.
A pre-brined turkey's seasoning requirements
Use what you like is my best recommendation.
Suggested seasonings include:
- skin with butter
- any citrus fruit under the skin
- skin-covered onions
- a fancy-schmancy chicken rub
- No seasonings are used, and you just let the brine speak.
Why brine a turkey?
When used with any cooking technique, brining keeps the muscles moist and gives the final product an unbelievable level of tenderness.
No matter your level of experience or inexperience, brining is a straightforward technique that anyone can use.
Most people believe that brining a turkey or chicken will result in an overly salty creature.
So Not True
Contrarily, brining poultry produces tender, moist, and delicious meat that most people would like to be able to duplicate.
Brining can be compared to internal basting.
I'll demonstrate for you how.
READY YOURSELF TO BRINE
Turkey Brining 101: Instructions
Depending on your source, the ratio of salt to water in brine can change drastically.
Just perform a quick Google search to see what I mean.
I'll explain how we did it, but you should do some independent research to find what suits your preferences.
Ratio of turkey brine:
* We mix one gallon of water with half to one cup of kosher salt. (Salt allows the muscles to absorb and retain water, which makes the meat juicy)
* We mix 1 gallon of water with 1/2 to 1 cup of sugar. As a browning agent, sugar
* Addition of herbs and other ingredients to taste (Spices and herbs provide the "yum factor")
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* A ice chest the turkey into the liquid
There it is.
No, I'm not joking.
Sincerely, that is all.
Recipe in detail for two turkeys weighing 12 to 13 pounds:
For one bird, cut the amounts in the following recipe in half. (Because it doesn't take much more work and there is always room on the pit, we always do two birds.) We debone one and freeze it for upcoming meals. )
If you're pressed for time, there is a printable version of this recipe at the end of the article.
1. Defrost the turkey and take the bagged giblets out.
Fun fact: After putting my turkey in the oven to roast when I first got married, I called Butterball to complain that they had forgotten to include the bag of goodies.
How could they?
It turned out that the bag was tucked under the flap.
It happens more frequently than you think. #newb #soembarrassed
2. Rinse the turkey thoroughly.
Next, dry off by patting.
Do not wash it with soap; there is no need to.
3: Fill the cooler with 4 gallons of water. Ensure that the cooler stopper is set up to prevent draining. )
You probably already know why the text in parentheses is bold. (Yes, speaking from experience)
The simplest way to do this is to purchase four one-gallon jugs of water and pour them into the cooler.
Sure, you could use your hose like a redneck, but NOOOOO
Water that has been filtered is even better (using a hose was a joke; do not use that) )
4: Include two cups of salt. firmly stir
Always use kosher salt (there is a note below explaining why).
5: Include 2 cups of sugar. Stir Well
Table sugar, white
Be not afraid.
6: Include 1/2 to 1 cup of whole, uncrushed peppercorns and any additional seasonings you like.
The seasonings are very basic, as you can see in the pictures below.
Do not let that hinder your progress.
Put in what makes you happy.
7: Immerse the turkeys
Ensure the brine completely covers them.
View my example of using a cube cooler.
There was about 2-3 inches of liquid covering these two bad boys.
Add sufficient ice to cover the turkeys.
Because it was a warm evening, we used a 20-pound bag of ice.
You don't need to use as much if you live somewhere where it gets chilly at night.
To prevent the turkeys from going bad, there is ice.
9: Ensure the cooler's lid is tightly closed, then wait 24 hours.
Once more, the ice will keep everything secure and comfortable.
Make periodic checks on them to make sure the ice hasn't melted.
And yes, it is extremely strange to leave the turkeys in a cooler outside for a full day.
9b: It's unsettling to brine a turkey inside a cooler.
The uninitiated only
The argument that placing the turkeys in a cooler with ice isn't sufficiently safe has received the most criticism in response to this post.
All I can say is that this is how we have always done it.
We have not yet fallen ill or passed away from food poisoning.
I believe that using enough ice is the key.
Use ample ice
10: Remove the turkeys.
Rinse thoroughly, focusing on the cavity's interior.
You are removing the brine's salty saltiness. Do not omit this section
Smoke Roast Grill Whatever knocks your socks off
You know I said it would be simple, right?
This recipe for brining a turkey is incredibly simple.
Recipes for brined turkey:
You must choose what else to include in your brine recipe after combining the ideal amount of salt, sugar, and water.
We frequently follow a very straightforward recipe, like the one mentioned above, when brining a turkey to serve to guests.
Simple spices are always a good idea.
We become more inventive when we brine for ourselves.
We've used lemons, herbs, and anything else in our spice cabinet that speaks to us.
Additional liquids, such as white wine or hot sauces, can be added.
Absolutely nothing can go wrong
Tips for brining a turkey:
Here are some advice items to consider before leaving.
A cube cooler is the best option.
Although the concept may seem strange to some, we have found that it works the best over time.
Utilizing a flimsy brining bag will require you to clean up spills.
A side note: When you're done brining, clean that cooler thoroughly. Wash it Sanitize it Once more wash it
Your friend is NOT bacteria.
Kill it Kill it well.
Recall how I stated earlier that there is a tale as to why I don't advise brining a turkey in a bag?
We purchased a turkey brining bag the first time we brined a turkey. It was flimsy, incredibly slippery, and difficult to maneuver when filled.
We yelled to each other to be careful as we moved toward the garage fridge, where we intended to keep it overnight.
When the bag heard us, it cracked open just feet from the refrigerator.
We were left helpless to watch as tons of sticky brine formed a massive river and flowed through our garage, down the driveway, and into the street.
It smelled delicious, but cleanup was a beast.
Yes, we can laugh now.
A cooler works best, I promise.
Just keep in mind to thoroughly clean it after brining raw poultry with it.
Don't invite salmonella to your upcoming event.
Employ Kosher salt.
Table salt and Kosher salt have very different weights, so they cannot be used interchangeably in this recipe.
You can safely assume kosher salt is used when you look at the brine measurements of salt versus water.
The amount of Kosher salt in the brine is nothing to be alarmed about.
You need these quantities to transfer the magic brine into the turkey; otherwise, your bird will just be bathing in salt water, which is completely bizarre.
Accept the praise bestowed upon you with humility; after all, enjoy your creation.
I'm not even joking.
Anyone who eats your perfectly brined (or smoked or roasted) turkey will want to marry you.
This is actually the simplest method for brining a turkey.
Get to cooking now, mah babies.
Here is a straightforward recipe; scroll down for a printable version.
For two 12–13-pound turkeys, use this brine.
- Quarts of water
- 20 to 40 pounds of ice
- Salt, Kosher, two cups
- White sugar, two cups
- Whole peppercorns in a cup
- Different spices that you pick
How to brine a turkey:
- Remove the bag of organs and giblets from the cavity of the turkey.
- Clean and dry the turkey/s.
- In a cube cooler, add water.
- Stir well after adding 2 cups of salt.
- 2 cups of sugar should be added.
- Include peppercorns Stir well
- Make sure the turkey(s) are submerged and have 2 to 3 inches of liquid brine covering them.
- Cover completely with ice additions. Don't cut corners
- Let brine sit overnight in a tightly covered cooler.
- Make sure the ice is still there in the morning and add more if necessary.
- Take the turkey out of the brining solution after 24 hours, wash it, and then pat it dry.
You're now prepared to cook.
Does this brine function on chickens?
Yes Use in a brine bag for a turkey (or chickens) to be brined, or for brining chickens to be brined in a cooler. )
Below is a printable recipe
- Quarts of water
- 20 to 40 pounds of ice
- Salt, Kosher, two cups
- White sugar, two cups
- Whole peppercorns in a cup
- Different spices that you pick
Remove the bag of organs and giblets from the cavity of the turkey.
Clean and dry the turkey/s.
Put water in the icebox.
Add 2 cups of salt, then thoroughly stir.
2 cups of sugar should be added.
Add peppercorns. Stir well
Make sure the turkey(s) are submerged and have 2 to 3 inches of liquid brine covering them.
Cover completely with ice additions. Don't cut corners
Let brine sit overnight in a tightly covered cooler.
Make sure the ice is still there in the morning and add more if necessary.
Take the turkey out of the brining solution after 24 hours, wash it, and then pat it dry.
You can now start cooking.
* We mix one gallon of water with half to one cup of kosher salt.
* We mix 1 gallon of water with 1/2 to 1 cup of sugar.
* From our spice cabinet, we've used lemons, herbs, and anything else that spoke to us.
* Additional liquids, such as white wine or hot sauces, can be added. Go nuts
I receive commissions from eligible purchases as an Amazon Associate and member of other affiliate programs.
- Granulated Domino Sugar, 4LB Canister
- Onion Powder, Bolner's Fiesta Brand, 4.5 Ounce Shaker
- 5.5 ounces of Bolner's Fiesta Extra Fancy Garlic Powder
- Ground Jalapeno Pepper Powder, 2 Ounces, Bolner's Fiesta Extra Fancy "Texas TNT"
- Viva Doria Rainbow Blend Peppercorn, 12 Oz, For Grinder Refill, Steam Sterilized Whole Black Pepper, Whole Green Pepper, Whole Pink Pepper, and Whole White Pepper
- Holiday Trot Accessory - Theme Noise Straw Headband Women Dinosaur Ocean Bulk Bear Elastic Sesame Donut Grooms Makers Glasses Dress Hat - Thanksgiving Plush Roasted Turkey Hats
- Morton Kosher Salt, Coarse, 3 lb Box
- Igloo 60-Quart Ocean Blue Ice Cube Roller Cooler
Size of Serving: Calories: 405 Total Fat: 14g Salubrity of Fat 4g Trans Fat: 0g Unrefined fat 9g Cholesterol: 201mg Sodium: 7286mg Carbohydrates: 15g Fiber: 1g Sugar: 13g Protein: 53g
The nutritional information is not accurate because you won't be eating the brine as a "serving" Only a small amount of the brine will enter the turkey muscle.
Updated Post: March 16, 2022 Original Post: December 13, 2013
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When you get tired of the brined turkey and pork ribs, try another simple meat recipe.
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OMT with every meat
Once you try it, you'll understand why this goulash dish is a favorite among families everywhere.
I appreciate you reading. I'm hoping you're also producing
Having learned how to brine a turkey in a cooler, start honing your skills.
It is truly ideal for any situation.
If you try brining a turkey, let us know what you think.
I'm eager to hear from you.
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