To roast a juicy, flavorful turkey without any butter or oil, put it in a brine bath overnight. After that, you’ll never cook a turkey any other way.
For those who have never done it before, roasting a turkey might seem hard, but I promise you, it’s easier than you think! All you need is some planning, space in your fridge, a probe thermometer, a turkey baster, and a roasting pan (a disposable one will do).
You can purchase a brining blend or you can easily make the brine solution yourself. It was just a mix of coarse sea salt, cane sugar, orange peel, lemon peel, rosemary, pink, red, and green peppercorns, thyme, sage, and bay leaves. You can switch out some of the water for a gallon of apple cider or vegetable stock. The ingredients are pretty flexible. I’ve seen some brine combinations with cinnamon sticks, star anise, chopped apple, candied ginger, etc.
You’ve just finished brining your Thanksgiving turkey. That luscious salt solution drew moisture and flavor into the meat, helping ensure a juicy and delicious holiday centerpiece. But now what?
The process doesn’t stop once the brining is done, There are still some very important steps to take after removing your turkey from the brine Follow this post-brine checklist to properly prepare your bird for roasting,
Step 1 – Remove Turkey from Brine
Once your turkey has brined for the recommended time (8-12 hours for a 12-15 lb bird), it’s ready to come out of the solution Carefully remove it from the brining bag, stockpot, or container. Be sure to fully drain off all excess brine so it doesn’t spill everywhere.
You’ll definitely want to wear gloves or use tongs for this step, since the raw turkey and brine can carry bacteria. Safety first in the kitchen!
Step 2 – Discard the Used Brine
Don’t even think about reusing that brine – brew up a fresh batch each time. The used brine contains raw turkey juices, which can harbor harmful bacteria.
Make sure to safely discard the used brine. Allow it to fully cool, then pour it down the sink drain with plenty of running water. This prevents any bacteria from clinging to the pipes. And never pour brine down a septic system. The salt can damage the septic tank.
Step 3 – Rinse or Soak to Remove Excess Salt
This is an important step after brining. Too much surface salt can give your turkey an overly salty flavor.
You have two options to get rid of excess salt:
-
Rinse under running cold water. Place turkey in a colander in the sink and let cold water run over it for 5-10 minutes.
-
Soak in fresh cold water Put turkey in a pot or bowl and cover with cold water Allow to sit for about 10 minutes,
Either method works fine. Rinsing is quicker, but soaking ensures more even coverage. Just don’t soak longer than 10-15 minutes or the turkey will start absorbing water again.
Step 4 – Pat Turkey Dry
The last crucial post-brine step is thoroughly patting the turkey dry with paper towels. This helps achieve crispy browned turkey skin in the oven.
Make sure to get into all the nooks and cavities. Any lingering pools of water will turn to steam in the oven, preventing crisping. Take your time here – every bit of moisture you can sop up means better turkey skin later.
Once the turkey is patted completely dry, it’s ready for your favorite herb rub, garlic butter, or whatever flavorings you like. Then simply roast as you normally would.
Following this post-brine checklist helps remove excess salt for better flavor. And it prepares the turkey for beautifully burnished, crispy skin. So don’t stop your process after brining! Be sure to fully rinse, soak, and dry for holiday turkey perfection.
Frequently Asked Questions About Post-Brining Care
Here are answers to some common questions about handling turkey after brining:
How long should I rinse a brined turkey?
5-10 minutes of rinsing under cold running water is sufficient to remove surface salt without over-soaking the turkey.
Is it ok to let the brined turkey air dry?
It’s best to actively pat it dry rather than air dry. Leaving it to air dry can allow bacteria to multiply on the surface.
Do I have to rinse if I soaked the turkey after brining?
If you soaked for 10+ minutes, rinsing is not necessary. But it doesn’t hurt for a quick additional rinse.
Can I brine and cook the turkey the same day?
Yes, as long as you follow safe handling procedures. But for full flavor, brining overnight is best.
Can I rub the turkey with herbs, butter, etc. before brining?
No, seasonings should only be added after brining. The brining process will wash off any rub applied before brining.
Following the proper post-brine steps helps ensure your turkey tastes just as amazing as it smells when roasting in the oven. Take time with the rinse, soak, and pat dry process. A little care here goes a long way for a flavorful and crispy brined bird.
In Conclusion:
To recap, here are the key steps to take after removing your turkey from the brine:
-
Remove turkey from brining bag/container and drain off all liquid.
-
Discard used brine safely down the drain. Never reuse brine.
-
Rinse turkey under cold water for 5-10 minutes or soak in cold water for 10 minutes to remove excess salt.
-
Pat turkey completely dry with paper towels, inside and out.
-
Apply any rubs, herbs, butter, etc.
-
Roast turkey as desired, following food safety guidelines.
Brining helps ensure a juicy and well seasoned bird. And proper post-brine handling prevents over-salting and leads to crispy skin. With a little attention after brining, you’ll have the perfect centerpiece for your Thanksgiving feast!
What size bird should I buy?
Estimate roughly one pound of turkey for each person for ample portions and leftovers.
Don’t forget the thermometers
If you don’t already have one, add a thermometer to your shopping list. A cooked whole turkey is safe at a minimum internal temperature of 165 F throughout the bird.
24 hours before you plan to cook your turkey, brine your turkey.
To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Transfer the turkey to the bag, add brining mixture, remaining water, and the other ingredients. Refrigerate for 24 hours, flipping turkey once.
Don’t roast a cold turkey. For even cooking and a moist bird, take your bird out of the fridge (and the brine, if you’re brining it) an hour before you put it in the oven.