Turkey 101
How to Brine a Turkey
Why Brine?
Cooking a turkey in the oven often makes it very dry. If you brine the turkey beforehand, not only does it ensure that the meat will be moist, it also adds flavor. The brining process draws water (and any dissolved spices) into the turkey, and the salt content alters the protein structure of the meat to make it more tender than it normally would be.
What You'll Need
Basic Ingredients
- 2 gallons water
- 3/4 cup sugar
- 3/4 cup salt
- Turkey
Additional Ingredients (for a more flavorful brine)
- 2 cups onions, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- 1 tbsp coriander
Equipment
- Large stock pot with lid
- Burner
- Cooking spoon
- Small pot
- Large knife
- Cookie sheet with sides
- Paper towels
Step 1: Creating the Brine
1. Boil two gallons of water in a large stock pot. Stir in the sugar and salt, letting them dissolve.
*If you would like to create the more flavorful brine, add the onions, carrots, celery, bay leaf and coriander. Stir to mix.
2. Place lid on stock pot, then put pot into refrigerator and cool for three hours. Remember, it will be very heavy, so transfer it carefully.
Step 2: Turkey Prep
While the brine cools, prepare the turkey.
1. Remove the turkey's packaging. If there is a plastic or metal piece in the front of the turkey cavity, use it to open the cavity.
2. Take out the neck and all of the innards. Cut off the hanging bottom part of the turkey. Leave on the neck skin flap—this makes it easier to stuff the turkey later.
3. Remove and discard the plastic or metal piece. If you would like, save the cut-off bottom part of the turkey, along with the neck and innards, to use for gravy later. These can be kept in the small pot. Discard the liver.
Step 3: Brining
1. Place the turkey into the stock pot. Make sure to push it down into the brine, in order to completely submerge it. Use a heavy object, such as a cleaned-off brick wrapped in foil, to keep the turkey submerged. Put the pot lid back on.
2. Put the stock pot in the refrigerator for three days. After taking it out, carefully lift out the turkey. Make sure to pour the brine out of the cavity. Place the turkey onto the cookie sheet.
3. Get rid of the liquid brine by pouring it down the sink, and make sure to discard the solid brine ingredients.
4. Rinse the turkey, both inside and outside, under cold water until there are no visible traces of salt or other seasonings. To dry off the turkey skin, pat it off completely with paper towels. Alternately, you can leave it uncovered in the refrigerator to dry for six hours.
Tips
- If you do not have a stock pot large enough to hold your turkey, you can use a smaller pot and a brining bag.
- The onion, celery and carrot mixture is called a mirepoix. It's the flavor base for dishes like soups and stews and dish elements like stocks and sauces.
- Instead of a bay leaf and coriander, you can use peppercorn, anise seed or whatever you'd like to flavor your brine.
- Always cool your brining mixture before putting in the turkey. Hot brine with a room temperature turkey can lead to salmonella or other food-borne illnesses.
- When brining, put the brining container in the lowest place inside your refrigerator to avoid contaminating other food with accidental spillage.
- Drying off the turkey before cooking it ensures that the turkey will become browned and the skin will become crispy.