Easy Turkey Brine Recipe - I Heart Naptime (2024)

FAQs

Easy Turkey Brine Recipe - I Heart Naptime? ›

Using the ratio of one cup kosher salt to one cup sugar per gallon of water, combine all your brine ingredients in a large pot, and bring to a boil to dissolve the salt and sugar. Remember that you may add aromatics like peppercorns, bay leaves, or citrus for flavor in the brine. Allow the solution to cool completely.

Using the ratio of one cup kosher salt to one cup sugar per gallon of water, combine all your brine ingredients in a large pot, and bring to a boil to dissolve the salt and sugar. Remember that you may add aromatics like peppercorns, bay leaves, or citrus for flavor in the brine. Allow the solution to cool completely.

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.

With a few simple tweaks, like adjusting the amount of salt and liquid used, you can speed up the entire brining process, bringing it down to just 3 to 4 hours at room temperature. Turkey brines are incredibly easy, and this one's no exception. You don't even even need a ton of ingredients for it!

Just use salt! Salt is the magical ingredient that makes the proteins in the meat better at holding on to moisture. And salt is what can penetrate deep into the meat, seasoning it all the way through. You don't need water for the same benefits!

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

This dilutes the salt solution to the best ratio for brining and also helps further cool the solution. Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey. Cover and refrigerate.

Many recipes will instruct you to heat the water first for a few reasons: First, for an even brine, you'll want to dissolve the salt, which is easier to do when the water is hot. Second, if you like to incorporate aromatics, heating the water will help to draw out their flavors.

How can I speed up my turkey brine? ›

To speed things up you can add some ice to it. Combine cooled brine with 1 gallon of ice water and submerge the turkey in the brine bath so that it is completely covered. I used a brining bag to do this, but a large container or a 5 gallon bucket would even work. Refrigerate overnight.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

If your brine recipe calls for heating the mixture, be sure to cool it to room temperature before using it. Then place the turkey in the brine and place in the refrigerator. Don't leave the turkey sitting out at room temperature while brining.

Tip: There is no need to boil all the brine liquid because you can fully dissolve the salt and sugar and extract the flavor out of any seasonings in 1½ cups of liquid.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.

Tip: There is no need to boil all the brine liquid because you can fully dissolve the salt and sugar and extract the flavor out of any seasonings in 1½ cups of liquid. Step 2: Allow boiled brine to cool completely to room temperature.

As salt is drawn into the turkey, it will start to break down the proteins within the meat, loosening them. As the turkey cooks, the proteins won't tighten up as much, helping keep the meat moist. Drier, leaner meats benefit from brining, so try this method with turkey crowns and breasts as well.