Brining a Turkey the RIGHT Way

Do you BRINE your turkey for Thanksgiving? Brining a turkey makes for a delicious, moist and beautiful bird. For those of you who don’t know, brining involves soaking a turkey (or other meat) in a salt water concoction. I have brined my turkey several times over the years, and when I have taken the time to do so, it was wonderful.

The key is, TIME. Turkeys should be completely thawed before soaking, so you want to make sure your bird is thawed by Wednesday noon. Brining properly takes at least eight hours or longer, so let’s get to it:

Materials:

A container large enough to fit turkey and brine, and still fit back into the fridge.

Salt (duh!)

Water

Seasonings…I’ve listed a few below, according to what type taste you desire in the finished product.

It will take 1/2 cup salt per gallon of water, so use that as your basic brining solution, unless the recipe states otherwise

Savory Brine:

2 quarts vegetable stock or chicken stock (veggie stock is better…FYI)

1/2 cup salt (3/4 cup Kosher or coarse salt)

1/2 cup white sugar

1 tablespoon dried rosemary

2 tablespoon dried sage

2 tablespoon dried thyme

2 quarts cold water

Mix together and soak turkey for 8-24 hours. Bake as you desire.

Sweet Brine:

2 quarts Apple Cider/juice

2 quarts Water

1 tsp. cloves

½ c. salt

2 Tbs. dried sage

1 Tsp. Allspice

½ c. brown sugar

Remember, with both recipes, to discard all of the brining liquid before cooking the bird.