If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees. Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let the brined turkey stand for up to one hour before roasting it following your recipe's specifications. By Lynn Andriani Updated May 27, Save Pin More. Start Slideshow.
View Recipe this link opens in a new tab. This recipe makes enough brine for one to pound turkey. Replay gallery. Pinterest Facebook.
Up Next Cancel. By Lynn Andriani. Share the Gallery Pinterest Facebook. A good, well-seasoned brine gives you some of the best turkey skin you've ever had. Make your brine by bringing 1 quart of water to a boil, dissolving the salt, and then adding in the sage, citrus, and other seasonings.
Let this cool slightly, then stir in the rest of the water to bring the brine down to room temperature. Lukewarm is also fine. You just don't want the brine to be piping hot when you pour it over the turkey.
Let it cool before pouring it over the turkey. Brine your turkey for 12 to 24 hours. The longer the better, but honestly, even a quick brine does wonders for the turkey. If you only have a few hours before it needs to go in the oven, then it's still worth doing. Be sure to keep your turkey covered and refrigerated while brining. Once brined, cook the turkey as usual—just pat it dry and carry on with your recipe!
Two notes:. Drippings from brined birds will be saltier than drippings from unbrined birds. Consider that when making gravy. Taste the gravy as you go. You may not need to add any salt to the gravy. If the gravy is too salty, dilute it with unsalted stock or water. We don't recommend storing and reusing brine that has been used for raw turkey or any other raw bird. However, if you have extra brine that never touched a raw bird, store it tightly covered in the refrigerator for up to 2 weeks.
Besides brining a whole turkey, you can also use this recipe to brine turkey breasts, turkey legs, or even whole chicken. You need need enough brine to cover the meat. Stick to the basic ratio of 4 quarts of water and 1 cup of kosher salt and scale it up or down as needed. And omit the salting steps in the recipes below. When buying a turkey for brining, make sure it hasn't already been brined or injected with a saline solution. Organic turkeys are usually a safe bet; turkeys labeled "kosher," "enhanced," or "self-basting," usually have already been brined.
Remove the turkey from its package and pat dry. Remove the giblets and save for making gravy. Place the turkey in a large pot, brining bag, or other container large enough to keep the turkey submerged. Strip the peels from the oranges and lemons using a vegetable peeler. Try to remove just the peel, leaving behind as much of the bitter white pith as possible. Roughly chop the sage leaves. Make sure the bay leaves, peppercorns, and garlic cloves are measured out and ready to go.
Save the leftover oranges and lemons for stuffing the turkey during roasting! Bring 1 quart 4 cups of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. It's no surprise that proponents of brining a turkey cite the dry breast problem as one of the main reasons to consider this technique.
Of course, brining does have its cons, not the least of which is that it's a big pain. After all, the idea of brining involves soaking the entire turkey — which can already be hard to fit in the fridge — in a large container of solution. And to avoid food borne illness, the turkey still has to be kept cold. While that's not enough to deter some, the added salt content is an additional concern.
Brining adds even more salt to the meal, particularly if you opt for dry brining , which is becoming more and more popular to overcome the space problem outlined above. Holiday meals aren't known for their healthfulness though if you're trying to lighten things up, our vegan, gluten-free sweet potato casserole is a delicious place to start!
That said, cramming even more sodium into an already heavy meal could be a deterrent. And that's not even the most important contributing factor to our anti-brine stance.
Oh, yes. Here's the long and short of it: There's no reason to brine your turkey When you brine a turkey, you're adding more moisture to the bird, but the moisture is water. Some say, the heritage turkey see our guide, 5 Reasons to Choose a Heritage Turkey you went out of your way to get on your Thanksgiving table won't be tasting like turkey, but rather like saltwater.
If you want your turkey to taste like turkey, consider, instead, modifying the way that you cook it so that it doesn't dry out. We recommend not just covering the breast with foil, but actually inserting a layer of stuffing between the white meat and the skin, see our recipe for Roasted Split Turkey with Chestnut Stuffing.
This will keep the meat from drying out and add even more flavor. Another option, though it deviates from the traditional holiday turkey centerpiece, is to separate the turkey into breast and legs. This will allow you to achieve a perfect cuisson on both: a moist breast and legs that are cooked through and tender. However you decide to cook your turkey, make sure you have the right equipment. This article contains affiliate links that are independently sourced and vetted by our editorial team which we may earn a commission on.
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