Let’s talk turkey. When I was a cooking instructor, the most common question I was asked at this time of year was “how to brine a turkey?” Do you wonder how to bring a turkey and why should you? Let me show you how.
The second most asked question was “why should I brine a turkey? Although I don’t teach cooking classes anymore since starting Bluesky at Home, I still love to cook and share information about cooking.
For years now, I have brined my turkey. After people taste the difference in a brined turkey, they understand why they should brine their turkey because it really makes a difference. People seem to think this is a complicated process, but it’s not.
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First of all, brining a turkey isn’t hard. It’s an inexpensive way to make your bird extra moist and juicy. Once you’ve done it once or twice, brining a turkey becomes so easy you won’t need a recipe or even an ingredient list. You’ll be a convert. I promise.
I recommend that you read my post about 10 Safety Tips for Preparing Turkey? It’s really important. I would PIN it. But let’s talk turkey, specifically brining that bird.
Why You Should Brine a Turkey
No one likes a dry turkey. We all want a juicy, moist turkey. That’s why we brine our turkeys.
Brining changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings.
It also breaks down the proteins, resulting in a tender-seeming turkey. This means that, despite the moisture loss during roasting and the long cooking time, the end result is a juicier bird. I always use kosher salt.
Steps to Brine Your Turkey
The main logistical problem with brining is that you need a container that’s large enough to submerge your turkey in the brine, but will fit in your refrigerator. Furthermore, from a food safety standpoint, it should be stored on the lowest shelf of the refrigerator so that any spills won’t contaminate the food below.
You may use a stockpot, a bucket, or a roasting pan. But most turkeys are too big and who has room in their refrigerator?
I discovered years ago that an ice chest (cooler) is ideal. And since it’s colder in the garage than in the kitchen, that’s where we put the cooler overnight.
- Place a large turkey bag in the cooler.
- Place the turkey in thebag
- Add the brining solution (see below), making sure that most of the turkey is submerged in the brining liquid. Secure the bag tightly (Use a strong twist tie.).
- Pack the cooler with ice. I just buy a 10-pound bag at the grocery store.
- Close the cooler and leave overnight, checking occasionally to see if you need to add more ice. Turn the turkey over once or twice. (This depends on how cold it is in your garage; if you live in a warmer climate, bring the cooler inside.)
You get a good night’s sleep while Tom Turkey is absorbing all that awesome brining liquid and getting all moist and plump.
Brining Solution for Your Turkey
There are numerous recipes for brining solutions. Scientifically, you only needwater and kosher salt. You may add other ingredients to enhance flavor, but they are not necessary.
The basic ratio for turkey brine is 1/2 cup of kosher salt to two gallons of cold water. Some recipes include sweeteners or acidic ingredients (lemons) to balance the saltiness.
This year I decided to add sugar to the brine, just for fun. I added about a cup of granulated sugar. Sweet Shark thought it was the best turkey I had ever made.
Here’s the basic “recipe” with some flavoring options. Adjust the ingredient amounts based on the size of the turkey you have.
The equipment you need for brining your turkey is minimal.
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Turkey Brining Solution
Simple instructions for brining your turkey with flavor options.
Cuisine American
Keyword brining turkey, brining solution, turkey brine
Prep Time 30 minutes minutes
Ingredients
- 1 cup kosher salt
- 10 pound bag of ice
- 2 gallons cold water
Optional Flavor Additions
- 1 cup sugar, granulated or brown
- 2 lemons quartered
- handful herbs, such as rosemary, thyme, parsley, sage
- 3 bay leaves
- 5 garlic cloves smashed
Instructions
In a large container, combine the kosher salt and water.
Stir until the kosher salt is dissolved.
If adding sugar, add to the salt water and heat until the sugar is dissolved.
Cool (You can add ice to lower the temperature faster.) the brine and then add any other flavor enhancers.
Add the brine to the turkey in the trash bag set in the ice chest. Be sure that the turkey is completely covered. You can double the brining solution or add additional water.
Tightly tie the trash bag closed and cover with ice. Close the ice chest and place it in a cool place. Check ice chest that it is still cold and add more ice, if necessary. You can turn the turkey over once or twice. Allow turkey to brine overnight.
Remove the turkey from the brine solution and rinse thoroughly. Discard brine solution and trash bag and thoroughly sanitize the ice chest.
Pat turkey dry with paper towels. Sit on platter in refrigerator uncovered (This will help make the turkey skin crisper.) until ready to cook.
Not much effort for an extra juicy, moist turkey on Thanksgiving. Try it and you’ll thank me.
While your turkey is brining, you should make this amazing Pecan Rum Tart and toast the turkey with the Perfect Pumpkin Martini.
I hope that everyone has a wonderful Thanksgiving. Safe travels. May your turkey be juicy and your pie is sweet. So you don’t panic the day before Thanksgiving, PIN this information for later.
This is my last Thanksgiving post of the year. Starting next week, it’s all about Christmas!
