Ree's Turkey Brine Recipe Is the Key to Your Best Thanksgiving Bird Yet (2024)

Table of Contents
Ingredients Directions FAQs

I brine a Thanksgiving turkey every year because it's the right thing to do. Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. It doesn't turn it into a salty mess, either. It just results in a juicy, fantastic turkey. If you've never brined a turkey, you'll just have to trust me on this. It really makes all the difference and adds so much 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 and a mix ofother seasoning ingredients. I like to balance the saltiness with the mild sweetness of apple cider (and, okay, the not-so-mild sweetness of brown sugar). It's the easiest way toseason a turkey!

There's a couple important things to remember, though:

Though you can brine a frozen, thawed bird, it's best to brinefresh turkeys. Brining a frozen turkey isn't always necessary, because frozen turkeys are typically alreadyinjected with a sodium solution. Putting this into a well-salted brinecould lead to over-seasoning.There are, however,some organic frozen turkeys that have a much lower concentration of the sodium solution. That said, it's best to stick to a fresh turkey for optimal brining results and flavor!

Making homemade turkey gravy from the drippings of a brined turkey can result in a really salty gravy if you're not careful. Don't worry, I'll show you a few steps that will prevent this from happening.

What's the best way to cook a brined turkey?

I think roasting the bird is the way to go because it requires no special equipment (well, other than a good meat thermometer so you don't overcook it!). 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 never want to take a turkey from abrine straight tohot oil as the excess liquid can cause lots of dangerous splattering!

Do you spatchco*ck a turkey before or after brining it?

Brine, then spatchco*ck.Spatchco*cking a turkeyis a technique that essentially butterflies the bird. Youremove the backbone so the turkey lies flat and cooks quicker than a whole bird. That said,a spatchco*cked 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 spatchco*cking.

Can you make the brine ahead of time?

Yes, you can make it several days in advance and store it in the fridge until you're ready to submerge your bird!

How long should you brine a turkey?

Shoot for atleast 16 hours butno longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty.

Do you have to refrigerate a turkey while brining it?

Yes! Do not leave aturkey brining on the counter or it'll spoil. Treat it just like you would a raw turkey, because that's what it is—always refrigerate it!

Do you rinse a turkey after brining?

Yes, you'll need to carefully rinse the turkey (inside and out!) to remove some of the saltiness from the brine. I actually like to soak mine in cold water for about 15 minutes.This is the only time you should ever rinse a turkey! If you don't brine your turkey, you don't need to rinse it. But you should definitely brine it, just so I'm clear.

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Yields:
18 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins

Ingredients

Directions

    1. Step1Combine all of the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off theheat, cover,and allow the brine to cool completely.
    2. Step2Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.
    3. Step3Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside.
    4. Step4Remove the turkey from the water, pat verydry, and cook according to your normal roasting method.

It's time. It's time for Thanksgiving recipes.

I don't care that it's not even Halloween yet!

Oh, I know how it goes. Every year around this time, I think I have all this time to post Thanksgiving recipes on this little food blog of mine. I think, "It's not even Halloween yet. I've got all the time in the world!" Then it happens. It's the same every year. We dress up our children in Iron Man and Richard Nixon costumes, go trick-or-treating in our quaint little town, then by the time they're on their last piece of candy—which is actually like twenty hours later—it's suddenly Christmas. And I’m looking around my kitchen and my little food blog like, "Okay… what just happened?"

And then I ask my children if they have any candy left because I'm having a wicked sugar craving. And they tell me to go bake a pie or something. Smart aleck little varmints. Anyway, today I'm sharing my step-by-step method for brining a turkey. I brine a turkey every year.

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Here's what you need:

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Cut off the top and bottom of each orange.

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Carefully slice off the peel in sections.

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Mmm. Fragrant to the max.

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.

At least that's what I do every time I make this turkey brine.

(Oh, and you'll need some minced garlic. I just forgot that step. Happens.)

Ree's Turkey Brine Recipe Is the Key to Your Best Thanksgiving Bird Yet (12)

Pour three cups of apple cider into a stock pot.

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Add two gallons of water…

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A cup and a half of salt…

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Two cups of brown sugar…

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Bay leaves…

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Rosemary…

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Peppercorns…

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And orange peel.

And the forgotten garlic.

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Loveliness!

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Now, bring the mixture to a boil, then immediately turn off the heat and cover the pot. Allow the mixture to cool to room temperature; feel free to stick it in the fridge or freezer halfway through the cooling down process

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This is an alien hand (left) and a brining bag.

I'm obsessed with brining bags. Obsessed!

It's all I think about anymore.

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Here’s the turkey inside the brining bag.

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Once the brine solution is cooled, pour it over the turkey.

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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. Place the turkey, breast side down, in the bag, but 2/3 of the way through the brining, flip the turkey in the bag to make sure it brines evenly. 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 feel as though the turkey needs even more liquid, just top it off with more water and it'll be fine. If you're using a much smaller turkey or a turkey breast, just halve the recipe.

Next up: Roasting this dang thing. (Here are the turkey roasting instructions!)

The fun has only just begun.

Ree's Turkey Brine Recipe Is the Key to Your Best Thanksgiving Bird Yet (2024)

FAQs

How to make the juiciest tastiest Thanksgiving turkey according to science? ›

When using a dry brine, however, the salt helps muscles hold onto existing moisture more tightly, meaning you won't dilute the meaty juices. As chef and food chemist Chris Young noted, with a dry brine, the turkey will have a better balance of juices and flavor.

When should I start brining my turkey for Thanksgiving? ›

The process may take a little time (start at least 2 days ahead of the feast), but properly brining a turkey yields the juiciest, most succulent meat—no dryness here.

Do you rinse a turkey after wet brining? ›

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.

What makes Butterball turkeys so moist? ›

Butterball turkeys are already injected with a solution of water, salt, and spices that helps to keep them moist and juicy. Brining them would only add more salt to the turkey, which could make it too salty. However, if you want to brine your Butterball turkey for extra flavor and moisture, you can do so.

Why do Butterball turkeys taste better? ›

Fresh and Frozen Butterball turkeys are deep basted for juiciness and flavor. All natural means minimally processed and no artificial ingredients. All turkeys are raised hormone- and steroid-free in accordance with USDA requirements.

Does Ina Garten brine her turkey? ›

How to Make Ina Garten's Perfect Roast Turkey. You'll start by making a dry brine. The dry lemon-herb salt mixture is sprinkled directly onto the turkey (instead of dissolved in liquid in which to submerge the bird).

Do you poke holes in turkey when brining? ›

To prep turkey: Take out giblets/innards, set aside; Rinse bird with cold water inside and out, poke a few holes with fork on breasts and legs, to help brine to penetrate better. Do not add giblets / innards.

Is Turkey Brine worth it? ›

One key reason is the taste—whether you wet-brine or dry-brine, using all! that! salt! infuses the bird with flavor, giving it an extra boost before you add any spices or aromatics. It also helps the meat retain its moisture and can help you avoid over-cooking, our associate food editor Kelsey Youngman explains.

Do you put turkey in fridge while brining? ›

Prepare the brine by mixing ingredients until all of the salt is dissolved. 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.

Is 12 hours long enough to brine a turkey? ›

Submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours. Alternatively, place the brining basin in a cool spot in your home and add the frozen soda bottles, replacing them every few hours to keep the water below 40°F (4°C).

Are butterball turkeys brined? ›

Butterball Fresh Whole Turkey is all natural*, never frozen, gluten free, and raised without hormones on American farms. Every fresh turkey is pre-brined before packaging for meat that's always tender and juicy. *All natural means minimally processed and no artificial ingredients.

Can you brine a turkey that has been injected with a solution? ›

Yes! Even if your frozen turkey has been previously injected with a sodium solution, the brine will still add a bit of flavor to your turkey.

How much brine per pound of turkey? ›

Round up not down — if you have a 7.5 lb turkey make enough brine for 8 lbs. Some state a ratio of 1 cup salt to 1 gallon water (1 Tbsp per cup instead of 1 Tbsp per 2 cups) however others say the solution should be 5 – 8% salt to water by weight.

What is the science behind moist turkey? ›

A raw turkey is mostly water, but the muscle fibers of the meat dry out as the meat is cooking. Guy Crosby of America's Test Kitchen demonstrates how soaking a raw turkey in salt water adds moisture to the meat through the process of osmosis.

How do you get the best flavor out of a turkey? ›

Try marinading your turkey in a mixture of broth, spices, and lemon juice, like in our Marinaded Thanksgiving Turkey for a roast that's flavorful through and through. Similar to brining, your turkey should sit in the marinade for a few hours to soak up all the delicious flavors.

What can I add to turkey to make it taste better? ›

Turkey pairs well with a lot of sweet and savory flavors such as brown sugar, maple, chives, thyme, rosemary, parsley, sage, basil, paprika, pepper, garlic, onion, lemon, and oregano. This spice blend is primarily savory, with just a hint of brown sugar to offset the salt, herbs and spices.

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