BASIC BRINE FOR TURKEY RECIPES

RECIPE: BASIC BRINE FOR TURKEY | WHOLE FOODS MARKET

Recipe: Basic Brine for Turkey | Whole Foods Market image

Here's a simple, adaptable brine recipe that will give roasted turkey a terrific flavor base. This produces 1 gallon, which should be adequate to submerge a small turkey (up to 12 pounds). Double the recipe for birds up to 20 pounds. If you'd prefer to brine overnight, reduce the amounts of sugar and salt by half. Watch our how-to video.

Provided by WHOLEFOODSMARKET.COM

Total Time 6 hours 15 minutes

Yield Makes 1 gallon

Number Of Ingredients 3

Ingredients

1 cup kosher salt
1/2 cup granulated sugar or brown sugar
Small handful of aromatics (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips)

Steps:

Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat.
Bring to a boil, lower heat and simmer for 5 minutes, stirring to dissolve salt and sugar.
Remove from heat and allow to cool. Stir in an additional 1/2 gallon cold water (or water and ice) and cool completely.
Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.)
Add turkey; add a little more water or ice to submerge it if necessary.
Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats.
Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed.
Three Twists:

Smoky Brine
Use smoked coarse sea salt in place of the kosher salt.

Beer Brine
Replace the water with lager beer.

Spiced Cider Brine
Use apple cider instead of water. Add zest of 1 orange removed in strips with a vegetable peeler, 1 cinnamon stick and 1 teaspoon whole cloves with the aromatics.

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY ...

Basic All Purpose Brine for Meats, Chicken, and Turkey ... image

Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 cloves garlic, sliced
4 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt

Steps:

Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
Stir ingredients together in a saucepan and bring to a boil.
Continue stirring until sugar is dissolved.
Allow to cool.
Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
Discard brine before using and pat meat dry.
If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
Prepare meat as desired- roast, bbq, etc.

Nutrition Facts : Calories 458.3, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 56649.7, CarbohydrateContent 117.6, FiberContent 2.5, SugarContent 106.9, ProteinContent 1.8

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