Then, once you remove it from the brine, you want to let it air dry for the crispiest skin, so plan for at least another 12 hours of drying or, better, another 24 hours. How long should you brine a turkey for? You will need to brine your turkey for at least 12 hours (though 24 is better). For the best results, you will want to start the process a couple of days before you plan to cook your turkey. You can also use a splash of Worcestershire sauce or a bit of wine.When creating a brine-whether for turkey, chicken, or a rack of ribs-there are a few key steps. I’ve gone as far as to use an entire gallon before, and it was fantastic! So don’t be shy. Most brine recipes that I’ve stumbled upon that use cider use a pretty minimal amount. I love cooking with apple cider throughout the cooler months, and this is the perfect opportunity to do it. I always go for brown sugar because I think the deeper flavor really jives with the apple cider. You could also throw in cinnamon sticks, anise, cardamom pods, or cloves, depending on what you’re going for. Other than salt, I like to add whole peppercorns to the brine. I smash a bunch of cloves of garlic before dropping them into the brine because it releases a stronger flavor. Make sure to use the fruits in their entirety! Squeeze the juices from the fruit and then plop the remains into the brine. Depending on the recipe and how you’ll be seasoning it, limes could also work. I’m pretty devoted to oranges and lemons when it comes to brining turkey. You can also throw in some sage, oregano, and a few bay leaves! I like to use the prepackaged “poultry blend” when I can, which includes fresh sprigs of rosemary, thyme, and parsley. I use this instead of water, but you could also do half water and half apple cider. You’ll also want to brine same-day since most breasts are 3-5 lbs, leaving you with just a few hours of brining time-remember, one hour per pound! Ingredients Used in This Turkey Brine Recipe. When it comes to brining a turkey breast, follow the same process as for a large turkey, but cut the ingredient amounts in half. If you’re feeding a small crowd, a turkey breast makes the most sense. I carefully drain my brine into the sink since this is the easiest way to get rid of it, just be sure to disinfect the sink and surrounding area to avoid any cross-contamination. Place it onto a roasting pan or plate and gently pat it dry with paper towels. About 30 minutes before you plan to cook the turkey, carefully remove it from the brine and rinse it under cold water. Once the raw poultry hits that brine, it’s contaminated. I recommend placing the container on the lowest shelf to prevent the brine from spilling on any other food items. Cover your container with a lid and place the container in the refrigerator for the proper amount of time (one hour per pound). You can speed up the cooling process by adding ice to the brine. Let it cool completely before you transfer the turkey to the brine. Bring the water/cider and salt to a boil and let it simmer until the salt has completely dissolved. One cup of coarse salt per one gallon of water (1:1) is the key ratio for your brining solution. You could also use a large plastic container or brining bag. I like to use a large stainless steel stock pot. You want a large non-corrosive container that is big enough to fit your turkey, but small enough to fit in your fridge. Here’s a breakdown on how to brine a turkey. How to Brine a Turkey.īrining a turkey is incredibly easy, it’s just a matter of having all the right things and the right ratios. In this post, I’m going to tell you how to brine a turkey with a wet brine. There are two ways to brine a turkey: with a wet brine or a dry brine. It also increases flavor absorption and moisture retention. (America’s Test Kitchen confirmed that marinating poultry does nothing.)īut a good turkey brine recipe is our friend! A brine breaks down the strands of protein in the meat over time which makes it incredibly tender. So turkey needs help, and marinating isn’t the answer. It also locks in juices during the cooking process. Poultry lacks the fat that pork and beef have, and that fat adds a lot of flavor. There’s no better way to guarantee yourself a tender and juicy turkey than to give it a soak in a salt bath. Say Goodbye to Dry Turkey With This Fab Turkey Brine Recipe.
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