I started brining my Thanksgiving turkey a few years ago and haven’t looked back. It’s my Thanksgiving insurance policy: if I get distracted as I’m making dinner and the turkey overcooks, I know I can still count on the turkey turning out moist and flavorful.
What is brining? It means making a salt water solution and submerging the turkey for about 24 hours before roasting. This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out.
A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! Sage and citrus is one of my favorite combinations. It’s so festive and makes the house smell amazing.
Brining a turkey is a pretty straightforward process, but there are a few key things to keep in mind.
First of all, make sure your turkey hasn’t already been brined or injected with a saline solution (water is ok). If it has, it should say so right on the packaging. Organic turkeys are usually a safe bet; turkeys labeled “kosher,” “enhanced,” or “self-basting,” have usually already brined.
It’s fine if your turkey is still partially frozen when it goes into the brine. It will continue to thaw in the brine solution in the fridge.
Also, make sure to clear some fridge space and find a big enough container to hold your turkey. You might need to rearrange some fridge shelves to make space. Disposable brining bags are also very handy; I’ve had friends who use brining bags and then store their turkeys in a crisper drawer to save space!
I love the combination of sage and citrus in this brine, though you could swap in any aromatic herbs or spices you like. The flavor they give the meat is fairly subtle, but I feel like the real impact is in the skin. A good, well-seasoned brine gives you some of the best turkey skin you’ve ever had.
The basic brine is a mixture of 4 quarts of water and 1 cup of kosher salt. I make mine 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.
If you don’t have quite enough brine solution to cover your turkey, just make more at a ratio of 1 quart water to 1/4 cup kosher salt. Let it cool before pouring it over the turkey.
Once brined, cook the turkey as usual – just pat it dry and carry on! I find that brined turkeys tend to cook a little more quickly than regular turkeys, so start checking the temperature of the breast and thigh meat halfway through your estimated cooking time.
Turkey Brine Recipe
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," have usually already brined.
Ingredients
- 1 12- to 20-pound turkey, not kosher, saline-injected, or otherwise pre-salted
- 3 oranges
- 3 lemons
- 1/2 cup fresh sage leaves
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 5 large garlic cloves, peeled and smashed
- 4 quarts water
- 1 cup kosher salt (or 3/4 cup table salt), plus more if needed
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