Turkey Brine Recipe -1
- 𝘍𝘰𝘳 𝘦𝘷𝘦𝘳𝘺 𝘨𝘢𝘭𝘭𝘰𝘯 𝘰𝘧 𝘸𝘢𝘵𝘦𝘳 𝘶𝘴𝘦𝘥 𝘵𝘰 𝘴𝘶𝘣𝘮𝘦𝘳𝘨𝘦 𝘵𝘶𝘳𝘬𝘦𝘺, 𝘢𝘥𝘥:
- 1 cup kosher salt
- 3/4 cup brown sugar
- 3 T garlic powder
- 3 T onion powder
- 1 quart ice
Heat 2 – 3 cups of the water in a saucepan. Add salt, sugar and seasonings and stir to dissolve. Allow to cool and add to the rest of the water. Add ice. Place turkey, breast side down, in brine. Keep cold for 6 – 8 hours.
Remove bird from brine, rinse and pat dry with paper towels. Rub with vegetable or canola oil. Place turkey breast side up in a roasting pan (see info above).
Place pan in a 500 degree oven for 30 minutes. Reduce temperature to 350 degrees and flip bird over on to the breast. You’re going to cook it breast side down. All of the juices will go to the breast and that’s good. Cover with foil. Roast until internal temperature at the thickest part of the breast is 160 degrees. If desired, flip the bird over for the last 20 – 30 minutes to crisp up the skin.
Let the bird rest for 20 minutes before carving. 𝙄𝙩’𝙨 𝙗𝙚𝙚𝙣 𝙩𝙝𝙧𝙤𝙪𝙜𝙝 𝙝𝙚𝙡𝙡, 𝙡𝙞𝙩𝙚𝙧𝙖𝙡𝙡𝙮. Place the turkey on a carving surface and, starting at the breastbone, remove both sides of the breast completely. Don’t slice while on the body. Carve along the breastbone and remove the whole breast on each side. Then carve on the cutting board and arrange on a platter. Carve leg and thigh meat and add to platter.
Save the carcass and use to make the best soup ever!
Turkey Brine Recipe -2
The following brine recipe is sufficient for the following portions of meat:
- Per 1 pound of turkey
- 4 chicken breasts
- 2 pork tenderloins
If you are brining larger portions you can double or triple the recipe.
- 4 cups cold water
- 4 Tbsp. table salt or kosher salt
- Optional herbs and spices:
- Juniper berries
- Sage sprigs
- Bay leaves
- Allspice berries
- Whole cloves
- Star anise
- Add salt, herbs and spices to the water and bring to a boil.
- Add meat to the pot of boiling salt water. Turn off the heat.
- Let the meat soak for the following times depending on the type of meat.
- After the allotted time, remove the meat and follow your personal recipe for cooking instructions.
- 8-12 Hours
To schedule a one-on-one consultation or learn more about Cooper Clinic Nutrition Services, visit cooperclinicnutrition.com or call 972.560.2655.
Article provided by Gillian White, RDN, LD, CNSC, Cooper Clinic Registered Dietitian Nutritionist
Turkey Brine Recipe -3
- Turkey (up to 25 pounds), fresh or thawed
- Brine mix – try The Spice Hunter Original Turkey Brine or The Spice Hunter Lemon, Garlic & Herb Turkey Brine
- Brining bag – included with The Spice Hunter Turkey Brine
- 2 gallons water, divided
- Up to 24 hours brining a fresh turkey
- If you’re using a frozen turkey, thaw it first and brine for no longer than 12 hours
- Stir brine mix into 1 gallon of boiling water until salt is dissolved, remove from heat. Cool brine thoroughly and refrigerate until the brine is fully chilled.
- Place turkey in brining bag (included with both flavors of The Spice Hunter Turkey Brine) or in a large container such as a cooler. Add chilled brine and add 1 additional gallon of cool water. Make sure the turkey is fully submerged in the brine; add a few cups of additional water if the turkey is not submerged.
- Keep refrigerated or on ice in a large cooler for 12-24 hours. We recommend fresh, but if using a frozen turkey (thawed), brine for no longer than 12 hours.
- Rinse turkey with cold water, pat dry, and cook as desired. Note: brined meats cook faster. If you’re used to cooking an unbrined turkey or chicken for a certain length of time, start checking the internal temperature about ⅔ of the way through the normal cooking process.
Turkey Brine Recipe -4
- 15 to 20 lb. fresh turkey
- 2 cups coarse salt
- ½ cup brown sugar
- 2 Tbsp. Sauer’s Whole Black Peppercorns
- 2 Tbsp. Sauer’s Rosemary Leaves
- 1 Tbsp. Sauer’s Thyme Leaves
- 2 Tbsp. Sauer’s Rubbed Sage
- 2 gallons water
- Bring 1 gallon of water to a boil on stovetop. Add salt, sugar, spices and herbs stirring until salt dissolves. Cool and chill mixture.
- Combine cooled mixture with remaining water in a clean, large bucket, cooler or brining bag. Add turkey to brine. Keep refrigerated or on ice for 10-12 hours.
- Remove turkey from brine; rinse and pat dry. Preheat oven to 450°F. Place turkey on rack in large roasting pan. Place cut vegetables inside turkey cavity. Rub butter over turkey.
- Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh and breast registers 165°F, about 2 ½ to 3 hours.
- Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving.
- 12 Hours
Turkey Brine Recipe -5
- A turkey – thawed, giblets removed
- Sea salt or kosher salt
- Brown sugar
- Apple cider
- Water + ice
- Allspice berries and / or whole cloves
- Bay leaves
- Poultry seasoning
Apple Cider Brine Instruction
- First, apple cider is poured into a large pot. Stir in the leaves of sea salt, brown sugar, garlic, pepper, pepper, cloves and bay.
- Brine over medium hit, stirring frequently until the sugar and salt are dissolved is heated.
- Then bring the cider brine low boiling, stirring occasionally.
- Remove the cider heat. Let it cool completely, then relax.
- In a 5-gallon bucket (or other container large), combine cider prepared brine (above) with 1 gallon of water heavily frosted.
- Once the turkey has thawed, remove giblets and ensure that the cavity is empty. Rinse the turkey inside and out with cold water.
- Lower the turkey in the brine, submerging completely. Place the turkey breast side down.
- Halfway brine, turn the turkey breast upwards.
- Cover the bucket and keep in the fridge or a cool area. The turkey in the brine for at least 8 hours to overnight.
- First, remove the turkey brine. I know that.
- Cut an onion in half. Cut a lemon in half. insert halves inside the turkey.
- Crossing turkey legs and secure with kitchen string to keep the closed cavity.
- In a small bowl, mix melted butter and seasoning salt non-birds. Rub liberally on all sides of the turkey, coating all surfaces.
- Preheat smoker to 250 degrees Fahrenheit. Make sure there is a drip pan in place to capture turkey drippings.
- Prepare the smoke using walnut wood chips that have been soaked in water. This can vary depending on what type of smoker you are using. (Some smokers have special places to insert chips. Others must be placed in a saucepan. Some simply place in foil).
- Once the smoker has reached the temperature, place the turkey breast cooked inside SIDE UP. Close the door / lid.
- The smoker to adjust the cooking temperature of 250 degrees resumes.
- Add more wood chips once every hour.
- The smoke at this temperature until an instant read meat thermometer inserted into the thickest part of the turkey reads 165 degrees Fahrenheit.
- Once the turkey has reached temperature. Carefully transfer to a cutting board or tray. Cover with foil and let stand for 30 minutes before cutting.
Turkey Brine Recipe -6 (Zero Waste!)
- Pickle juice
- Leftover or stale wine
- Vinaigrette from olives or artichokes
- Cheap beer
- Kombucha vinegar (kombucha that may have brewed too long and has become sour)
- The woody stems from herbs like rosemary, thyme and sage
- Peels from lemons or oranges
- Leftover tea
- Leftover cider
- Sauerkraut juice
- Old spices you don’t use every day, such as pickling spices and bay leaves
- Starting with a 1-2 ratio of water, liquids vs. taste. For example, 1L of water, mixed with 2L (combined) juice, wine, beer, tea, etc.
- Fluid from the pickles and sauerkraut juice contains salt so if you use this, you probably do not need to add extra salt to your salt water. They also have the added bonus of extra spice that adds a wonderful flavor.
- Acid of vinegar and alcohol will help soften the meat.
- Herbs, orange peel and spices all develop flavor. It can be dried or stored in the freezer for the occasion.
- Wine, beer and natural fruit juice to balance the sweetness. Vinegar also reduced to sugar when cooked.