The Best Turkey Brine Recipe (2024)

FAQs

What is the best brine method? ›

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

Bring a quart of water, ½ cup kosher salt, and ½ cup brown sugar to a boil, along with any herbs and spices you choose. Simmer to dissolve the salt and sugar and release the aromatic oils from the added flavorings. At this point, the brine must be cooled to at least 40° to prevent bacterial growth in the meat.

What Is the Brine Ratio? 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.

2Place 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. 3Before 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.

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.

Along with salt, sugar (either brown or white granulated) is a dry-brine must-have, essential both for its browning capabilities and flavor-enhancing properties.

Mix 1 cup (227 grams) of salt for each gallon (3.78 liters) of water you use in your brine. If you make sweet brine, mix 1 cup (227 grams) of brown sugar plus 1 cup of salt per gallon. Cut the salt and sugar by half if you need just a half gallon (1.89 liters), or by 3/4 if you need just 1 quart (. 946 liter).

Do you have to boil your brine? ›

Sometimes you'll get the best results if you boil your brine solution before submerging your meat in it. But remember, if you do this you only want to boil half of your solution with your aromatics and spices and not with your salt and sugar.

In most cases, we add sugar to the brine. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin. We usually list both kosher and regular table salt in recipes that call for brining.

How to Dry Brine Meat. General dry brining technique calls for 1/2 teaspoon of kosher salt per pound of meat, plus whatever other (dried) herbs and spices you so choose. It's important to use kosher salt as it's significantly less salty than table salt.

Classes of brines include chloride brines (calcium and sodium), bromides, and formates. A general term that refers to various salts and salt mixtures dissolved in an aqueous solution. Brine can be used more strictly, however, to refer to solutions of sodium chloride.

These methods include wet brining, where the food is submerged in a saltwater solution; dry brining, where salt is directly applied to the surface of the food; injection brining, involving the injection of a marinade or brine deep into the meat; and equilibrium brining, which achieves precise seasoning and moisture ...

We recommend using Diamond Crystal kosher salt to brine as it has a clean taste and is free of additives that can change the final flavor. Sugar, although not a must, is a fantastic brining add-in. Sugars add flavor and facilitate browning.

Brining Times: Pork chops, chicken breasts, or meats about one inch thick: 45 minutes to 4 hours. Fish: Its structure is delicate so brine no more than 1 1/2 hours. Whole chicken and Cornish hens: 4 to 8 hours, depending on size.