Turkey Brine: The Secret to a Juicy Turkey

Why brining is a good idea:

With Thanksgiving right around the corner it is a good time to start planning Thanksgiving. I always start with with what I am going to prepare, and at the top of the list is my turkey. Turkey by its very nature is a lean poultry. Over the years I have tried many preparations of the bird.

Furthermore, I have tried several ways to make the bird more flavorful, and I have found that brining the bird for 12-24 hours brings out the best of the bird in many ways. Brining is a good idea because it makes the meat more succulent, tender, and flavorful. The process involves soaking meat in a saltwater solution, which helps the meat absorb moisture and season from the inside out. In addition this makes it especially beneficial for leaner cuts of poultry and pork that are prone to drying out during cooking.

How brining works:

Adds flavor: The salt solution acts as a flavorful marinade, infusing the meat with flavor from within. You can also add other ingredients like sugar, herbs, and spices to the brine for extra flavor. 

Tenderizes the meat: The salt in the brine helps to break down the meat’s muscle fibers, making them more tender.

Increases moisture: Brining works through osmosis, pulling the saltwater into the meat. This increases the total moisture content and allows the meat to hold onto more moisture during cooking, equally important brining counteracts the moisture loss that normally occurs.

I have tried many brine recipes and found not only do you need a proper salt solution, but you also need something sweet added to the brine like sugar, maple syrup, orange juice, and or apple cider.

Things to Consider:

• Best for certain meats: Brining is most effective for leaner meats like poultry and pork, because they can become dry easily. Avoid over-brining leaner, tender cuts, as it can turn the meat mushy or overly salty. It is best to use on a whole bird
• Brining takes time: It is not a quick process and typically requires at least an hour per pound, but often longer for the best results.
• Risks of over-brining: Brining for too long can make the meat too salty or give it a spongy texture.

With Thanksgiving in mind I have developed a recipe that really works well for turkeys weighing from 14 to 24 lbs.

Turkey Brine Recipe                

Note: This recipe is for a 14-24 lb. turkey.  It can be scaled up or down depending upon the size of your bird.  Moreover, it can used for any type of bird not just turkeys; chicken, goose, and duck also come out great when brined.  This recipe is designed for an overnight brine or about 10-12 hours.

Prep Time: 10 minutes

Ingredients:

2 gallons water

½ gallon apple cider

¼ cup Worcestershire sauce

2 cups kosher salt

4 sprigs of fresh thyme or 2 tsp dry leaf thyme

1 large spring of fresh rosemary (optional)

20 each black peppercorn

2-3 lbs of ice cubes

Method:

First, Wash turkey and remove gizzard, neck, and heart from cavity

Second, Mix together water, salt, apple cider, Worcestershire, and spices

Third, Place turkey in a container that will allow the bird or birds to be completely submerged

For example: I use a 5gal food grade bucket for a 18-24 lb. turkey

• Place the bird in the container and fill container with brine
• Cover the bird with ice and a towel
• Refrigerate for 10-12 hours

Additionally, do not use table salt for this recipe use either Kosher salt or pink salt.  Use only a food grade container like a plastic bucket or stock pot.  You can scale the recipe down for smaller birds.  Just make sure whatever you brine is completely submerged in the brine. 

 Enjoy the wonderful flavor and juiciness the brine adds to your turkey when you roast or smoke!

Bon Appetit!