![]() ![]() ![]() Don’t forget to check to make sure your bucket will fit in your refrigerator.Note that if you are using a special brining bucket, you will not need a bag.For easy cleanup, line the bucket with a brining bag first.Cooling can take well over an hour, so plan accordingly.If you add the turkey to a hot brine, it can cause harmful bacteria.In a very large stockpot, combine all of the wet brine ingredients and bring them to a boil.It tastes better AND I don’t have to mess with thawing. Whenever possible, I try to purchase a fresh turkey.Plan on about 24 hours of thawing time per 5 pounds of turkey.For the full recipe breakdown, see the recipe card below. Here is an overview of each brining step. I use a lesser amount since the apple juice already provides some sweetness. Orange is beautiful in harmony with the apple cider and spices. If you have other herbs on hand, feel free to toss them in either in place of or along with the rosemary: sage and thyme are great with turkey also. If you have a friend to help you hold open the brining bag, pour the brine, lift the turkey, etc., it is much easier. Turkeys are heavy and wet brine can get messy. Once you rinse off the brine, you’ll want to pat the bird very dry so the skin can get crispy. If you have a brining bucket, it comes with a lid to weigh it down. Turkey floats in wet brine, so you’ll want to stack something heavy on top of the turkey in the bucket to keep it submerged. Add ice to the brine to help the brine cool more quickly and keep the turkey at a safe temperature. The butcher will often give you one of these for free, or you can find one online. Note: if you are using a brining-specific bucket, you do not need a brining bag. You’ll place the turkey in the bag, then pour the wet brine on top. 12 quarts or larger will hold all of the brine, but if you only have an 8-quart stock pot, which is more standard in most pot-and-pan sets, you can wait to add any water doesn’t fit in the pot until the brine is in the bucket. It also eliminates the need for a brining bag. It has a special inner lid that keeps the turkey submerged in liquid. If you are serious about wet brining turkey, consider purchasing a brining bucket like this. You need something large enough to hold the bird completely submerged in water, plus extra space at the top to weigh down the turkey if needed. You’ll need a few key pieces of equipment to brine a turkey. Whether you are roasting your first turkey or your fiftieth, this easy turkey brine produces fabulous, flavorful, JUICY results that will have everyone fighting over the leftovers! ![]() This wet brine recipe is based on the most moist turkey I’ve ever eaten: my stepdad Larry’s, with subtle influences from the Pioneer Woman, Martha Stewart, and Alton Brown. Most years, I do a dry brine, because it’s less messy and the results are still stellar.įor those who want to roast the most traditional turkey possible, prefer a wet brine, or just want to try something new, this post has everything you need to know to make a wet turkey brine that will have your guests swooning (and won’t drive you crazy in the process!). Most purists who want to roast a competition-level turkey choose a wet brine.Ī ny brining (wet or dry) is better than no brining. A wet brine produces a (slightly) plumper, juicier turkey.A dry brine needs at least 24 hours to work its magic a wet brine is effective in 12 hours. A wet brine works more quickly than a dry brine.The two reasons to choose a wet brine vs. Dry Brine: the turkey is salted on the outside with a combination of kosher salt, herbs, and seasonings of choice for 24 to 36 hours ( dry brine recipe here).Įach type of brine has its pros and cons I tried both for my Thanksgiving turkey over the years.Wet Brine: the turkey is submerged in a flavorful saltwater solution for 12 to 24 hours (what this post covers).Brining gives you the opportunity to flavor the turkey with herbs and spices it particularly seasons the skin.A brined turkey can better retain moisture.(You can read more about brining science here). It tenderizes the meat and the meat absorbs the brine’s flavor, so the turkey tastes seasoned throughout, not just on the outside. Pin this recipe on Pinterest to save for later Pin It! What is Brining?īrining is THE most important step to cooking a moist roast turkey (other than not overcooking the meat).īrining is the process of allowing meat to rest in a salt solution for about 24 hours prior to roasting. ![]()
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