I brine my Thanksgiving turkey every year because its the right thing to do. Brining is the process of soaking a turkey in a very salty solution for a certain amount of time. This lets the salt get into the turkey and change the molecular structure of the meat. It doesnt turn it into a salty mess, either. It just results in a juicy, fantastic turkey. If youve never brined a turkey, youll just have to trust me on this. It really makes all the difference in the world and adds so much wonderful flavor.
You can buy ready-made brining solutions. I used to buy one at Williams-Sonoma. But making one is a cinch, too. You basically need salt, apple juice (or cider), orange peel, and a mix of other seasoning ingredients. You can even make the brine ahead of time and put it in the fridge until you’re ready to put the bird in it. This really is the easiest and most effective way to season a turkey. Give it a try!.
Yes! Brined turkeys are so much more flavorful and juicy than non-brined birds. Turkey brining isn’t hard, but it does take some time, so plan ahead and you’ll be ready. Once you brine a bird, youll never go back. Just keep the following points in mind:
Though you can brine a frozen, thawed bird, its best to brine fresh turkeys. Brining a frozen turkey isnt always necessary, because frozen turkeys are typically already injected with a sodium solution. Putting this into a well-salted brine could lead to over-seasoning. There are, however, some organic frozen turkeys that have a much lower concentration of the sodium solution. That said, its best to stick to a fresh turkey for optimal brining results and flavor!.
If you’re not careful, making homemade turkey gravy from the skin of a brined turkey can make the gravy very salty. Dont worry, Ill show you a few steps that will prevent this from happening.
I think roasting the bird is best because it doesn’t need any special tools (except maybe a good meat thermometer to make sure it doesn’t get too done!) You could also smoke this brined turkey if you wanted. If you want to fry it, though, take the turkey out of the brine 24 hours before frying. Let it sit uncovered in your refrigerator during that time so the outside has a chance to dry. You should never put a turkey straight from the brine into hot oil, because the extra water can cause a lot of dangerous splattering!
Brine, then spatchcock. Spatchcocking a turkey is a technique that essentially butterflies the bird. You remove the backbone so the turkey lies flat and cooks quicker than a whole bird. That said, a spatchcocked turkey also absorbs salt and seasoning quicker than a whole bird. So, to avoid a too-salty turkey, brine your bird first, then, do the spatchcocking.
Cook the stuffing separately if you plan to brine your bird. Turkey juices that have been brined are usually pretty salty, and they can get into your stuffing and make it too salty. Brined or not, Im a big proponent of baking the turkey and stuffing separately. If you bake the stuffing separately, the top will be crisp and browned, but if you cook it in the turkey, it will just steam. Second, cooking the stuffing separately means you dont have to worry about cross contamination.
Yes—you want every inch of that bird in brine so that it absorbs as much flavor as possible. If you dont have enough liquid to submerge the turkey, just add more water.
Shoot for at least 16 hours but no longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty.
Yes! Do not leave a turkey brining on the counter or itll spoil. Treat it just like you would a raw turkey, because thats what it is—always refrigerate it!.
Because the brine is salty, you will need to carefully rinse the turkey (inside and out!) to get rid of some of the salt. I actually like to soak mine in cold water for about 15 minutes. You should only rinse a turkey at this point. If you don’t brine it, you don’t need to rinse it. But you should definitely brine it, just so Im clear. Advertisement – Continue Reading Below.
Oh, I know how it goes. Around this time every year, I feel like I have plenty of time to post Thanksgiving recipes on my small food blog. I think, “Its not even Halloween yet. Ive got all the time in the world!” Then it happens. Its the same every year. We put our kids in Iron Man and Richard Nixon costumes and take them trick-or-treating in our cute little town. By the time they’re done with candy, which is about twenty hours later, it’s Christmas. And I’m looking around my kitchen and my little food blog like, “Okay… what just happened?”.
After that, I ask my kids if they still have any candy because I really want sugar. And they tell me to go bake a pie or something. Smart aleck little varmints. Anyway, today Im sharing my step-by-step method for brining a turkey. I brine a turkey every year.
Strip the leaves off the rosemary sprigs, measure the salt, sugar, bay leaves, and peppercorns. Inhale. Exhale. Thank the Lord above for the aromas that spring forth from the earth.
Now, bring the mixture to a boil, then immediately turn off the heat and cover the pot. Let the mixture cool to room temperature. If you want to speed up the cooling process, you can put it in the fridge or freezer.
Now you’ll just need to seal up the bag and refrigerate it for at least sixteen hours. Twenty-four hours is better, though, especially for a large turkey. If you want to make sure the turkey brines evenly, flip it over two thirds of the way through. Place the turkey in the bag with the breast side down. Just pretend you’re an obstetrician and you’re trying to get a breach baby to flip!.
Note: This is enough brine for a 20-pound turkey. If you think the turkey needs even more water, just add more. If youre using a much smaller turkey or a turkey breast, just halve the recipe.
The holidays are fast approaching, which means it’s almost time to prepare the star of your festive meal – the turkey! For moist, flavorful meat, many cooks choose to brine their birds But when it comes to brining your turkey, one important question remains where’s the best place to do it? Should you brine the turkey in the fridge drawer or in a bucket?
Below, we’ll compare the pros and cons of brining your turkey in the fridge drawer versus a brine bucket. Read on to determine which method works best for your needs.
How Does Brining Work?
Before deciding where to brine, let’s review the science behind this popular technique
A brine is a saltwater solution that helps infuse moisture and seasoning into meat. When soaked in the brine, the turkey absorbs some of the salty liquid. This has two key effects:
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The salt dissolves some proteins, allowing the turkey to retain more moisture during roasting. This keeps the meat juicy and tender.
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The water and salt penetrate deep into the meat, boosting overall flavor.
Brining requires keeping the turkey submerged and cold. This prevents bacterial growth while the brine works its magic. The brining timeframe depends on the size of your turkey but usually ranges from 12-24 hours.
Brining the Turkey in the Fridge Drawer
One of the most convenient places to brine a turkey is directly in your refrigerator’s crisper drawer. Here are the main pros and cons of using the fridge drawer for brining:
Pros
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Easy and requires minimal equipment – no buckets or bags needed.
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Keeps the turkey chilled at a food-safe 40°F temperature.
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Contains spills and leaks for a clean brining process.
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Allows you to brine a turkey up to 16 pounds, providing the drawer is big enough.
Cons
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Size limitations – the drawer must be large enough to submerge the turkey.
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Takes up valuable fridge space for the duration of the brining time.
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Can be difficult to remove the turkey after brining due to tight space.
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May require a tray or plate under the bird to catch excess liquid.
Brining the Turkey in a Bucket
For larger birds or more brining flexibility, a 5-gallon bucket offers an alternate vessel:
Pros
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Accommodates turkeys up to 20 pounds. No size restrictions.
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Frees up fridge space and allows you to use the crisper for other items.
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Ample room to fully submerge turkey in brine. Easy to remove turkey after brining.
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Can brine outside of the fridge if space is limited, using ice to keep cold.
Cons
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Requires purchasing a brining bucket plus a turkey stand or rack.
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Can leak messy brine if not fully sealed. Needs to be monitored.
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Ice must be replenished to maintain temperature during outdoor brining.
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Takes up significant kitchen space for the brining duration.
Turkey Brining Tips
Once you’ve decided on fridge drawer or bucket, keep these tips in mind for successful brining:
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Make the brine strong. Use 1 cup salt per 1 gallon of water. Too little salt won’t permeate the turkey.
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Don’t brine a pre-salted turkey. Only brine turkeys labeled fresh or natural. Pre-salted birds already have enough sodium.
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Keep the turkey submerged. Weigh down with plates if needed to keep the entire turkey covered in brine.
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Thoroughly rinse after brining. This removes excess salt from the exterior. Pat the turkey dry.
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Discard used brine. Never reuse a brine due to potential bacterial contamination.
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Let turkey rest before cooking. Allow 2 hours air drying in the fridge post-brining for the best texture.
The Bottom Line
When brining your holiday bird, the fridge drawer offers an easy vessel for small-to-medium turkeys. For larger turkeys, a 5-gallon bucket gives you more flexibility. Be sure to keep the turkey submerged and cold for the entire brining duration.
With the right method, brining helps ensure a juicy, flavorful holiday turkey. Determine the best brining place for your space, needs and turkey size. Then get ready to enjoy the most mouthwatering turkey yet this holiday season.
In 60 Seconds Turkey In Brine 24 Hours Prepped and Ready For The Smoker #thanksgiving
FAQ
How to store brined turkey in the fridge?
What if I don’t have room in the fridge to brine a turkey?
Do you cover a dry brined turkey in the fridge?
What happens if you don’t rinse a turkey after brining?
Can You brine a Turkey in the fridge?
Some chefs suggest you brine a turkey in a cooler, but for food safety and to avoid falling into the food ” danger zone ” between 40°F and 140°F, we recommend brining a turkey in the refrigerator. If your bird can fit comfortably on a shelf, a crisper drawer at the bottom of your refrigerator is a great spot to brine a turkey.
How do you brine a fried turkey?
Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup kosher salt or 3 tablespoons fine salt per 1 quart water to completely submerge the turkey. Cover and refrigerate. If the turkey floats, weight it down with a dinner plate. Cover and place it in the refrigerator. Brine for 12 to 24 hours.
How many gallons of brine would a Turkey fit in a refrigerator?
They were probably about five gallons in size and two feet tall. How in the world would you fit that in your refrigerator? Unless you’re lucky enough to have a second refrigerator, the only way a bucket large enough to brine a turkey would fit in the fridge is if a lot of the shelves were removed.
Can you put a Turkey drawer back in the fridge?
Fit the drawer back in the fridge. Place the drawer back in the fridge and forget about it until you’re ready to cook the turkey. If your brine only goes halfway up the turkey like mine does, just flip the turkey over halfway through the brining time.
How do you make a good turkey brine?
To flavor the brine, add 1½ cups sugar (or substitute part maple syrup and part packed brown sugar), 1 bunch fresh thyme, 5 bay leaves, and 45 black peppercorns. You can also add lemon slices for more citrus flavor. Add 3 quarts of ice and let the brine stand until the ice melts. The key to making the best turkey brine is the salt-to-liquid ratio.
How do you store a Turkey in a produce drawer?
The drawer is the right shape. You want the turkey to stay submerged in the brine brine, so the high sides and depth of the drawer work much better than a wide cooler or container. The drawer is the right size. Your produce drawers might not look very big, but trust me, they can actually hold more than you think, including a whole turkey.