The Ultimate Turkey Brine Recipe!
| June 1, 2011 |
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Thanksgiving is right around the corner and in most households that means a turkey dinner is on the horizon. Of course everyone has their family “best turkey” recipe, however this thanksgiving why not “turn it up a notch” and try brining your turkey?
If turkey can conjure any complaint it might be dryness which is why turkey meat is an ideal meat to brine.
Brining is essentially a salty liquid, the perfect marinade. It’s perfect because it flavours by osmosis, penetrating the meat to the core and brings with it any additional flavours added to the brine. The result is a beautifully flavoured moist turkey. I have never experienced a better one yet.
Many people are afraid to try brining as they assume it must taste salty, however if done correctly that will not be the case. It is important to follow the steps carefully to ensure a perfect meal. The key to a successful brine is two things; how salty the brine is and how long the meat is left to soak in that brine. It is always better to take it out sooner than leave it in too long.
The rule of thumb is 1 cup of kosher salt to 4 litres of water and for a 10-15 pound turkey 24 hours / 15+ pound turkey 24-36 hours.
Brine
2 cups kosher salt
8 liters water
1/2 cup white sugar
1/2 cup packed brown sugar
1 medium onion quartered
2 heads garlic halved
1 lemon halved
2 oranges quarterd
3 bay leaves
3 star anise
1 tablespoon peppercorns
a bunch of fresh sage and or thyme
Combine all of your ingredients into a large stock pot. Be sure to squeeze your fruit juice into the brine and then add the fruit as well. Heat the brine until sugar and salt dissolve. You can check this by placing your finger in the brine and rubbing your fingers together. If it is still grainy it needs more time.
Once dissolved remove the pot from the heat and allow to cool completely. This is very important. I recommend making your brine the night before you need to start to ensure the brine is at the right temperature.
Add the turkey to the brine. Choose a container that allows the liquid to completely cover the turkey. Keep the turkey weighed down with a plate or a large lid for a pot so that turkey is submerged properly. Refridgerate meat in brine for the time required.
When the brining period is over, remove meat from the brine, rinse it and pat dry with paper towel. Place the meat on a cooling rack over a cookie sheet and place in the refridgerator uncovered to rest for up to a day or at least a few hours. This step is crucial as it allows the salt to redistribute more evenly throughout the bird.
Take bird out of the fridge at least a half hour before roasting. Preheat oven to 450 degrees. Cover turkey with tinfoil to avoid over cooked skin. The brining process dries out the skin so it can burn quickly. Instead cover the bird and approximately 30 minutes from completion remove the foil and allow the skin to crisp up. However keep a close eye on it. Roast the bird to an internal temperature 160 degrees F. Allow turkey to rest 10 minutes before carving to allow juices to settle.
Brining does take planning and time but if you love to cook you will enjoy every step of this process. Turkey is not the only meat that can benefit from the effects of brining. Lean meats like pork and chicken also do very well with brining so try experimenting with different cuts of meat and the endless combinations of herbs and spices that will rewrite your book on flavour
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