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Brining is a pretreatment in which the turkey is placed in a salt
water solution known as brine. This produces a moist and well-seasoned
bird. Normally, meat loses about 30 percent of its weight during
cooking, but if you brine the meat first, you can reduce the moisture
loss by as little as 15 percent. Additionally, brining enhances
juiciness. The muscle fibers absorb the flavored liquid during the
brining period. Some of this liquid will get lost during cooking,
but since the meat is in a sense more juicy at the start of cooking,
it ends up much juicier and flavorful. I recommend brining in two
plastic trash bags, one inside the other, to hold the turkey and
brine. I then place the bags in a large metal or ceramic bowl. Once
the brine is added, I seal the bag with a wire tie and place in
the bottom of a refrigerator, shaking the bag every couple hours.
You may also place the bird in a small ice chest, breast down, covering
with the brine. If using the ice chest method, chill the brine to
approximately 40°F, and then add 5–6 ice packs to maintain
temperature overnight. A smaller bird works best when brining.
Ingredients:
- 1 (12–14 pound) turkey or other fowl
- 2 gallons cold water
- 1 cup kosher salt or 2 cups table salt
- ½ cup brown sugar
- 4 bay leaves, crushed
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tbsp dried sage
- 2 tbsps granulated garlic
- 2 tbsps black pepper
Method:
Begin brining 1 day prior to cooking turkey. Use a fresh turkey
or other bird, completely thawed. NOTE: Check label to ensure that
bird has not been pre-injected with salt or other flavorings, such
as the Butterball brand, otherwise it will be overseasoned. Wash
bird completely, removing giblets and neck. In a large stockpot,
dissolve 1 cup kosher salt or 2 cups table salt in 2 gallons cold
water. Add brown sugar, and stir until completely dissolved. Add
bay leaves, thyme, basil, sage, granulated garlic and pepper. Place
2 trash bags inside of a large metal bowl, and place turkey breast
down in bags. Add brine mixture, tie bags with wire ties, and place
in bottom of refrigerator. Chill 12–14 hours. NOTE: If desired,
cut chill time in half by doubling all ingredients except water.
Remove turkey from brine, rinse well inside and out under cold running
water. Completely dry bird using kitchen or paper towels. This step
allows skin to become crisp during roasting. When ready to cook,
see John’s Roasted Turkey recipe.
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