TURKEY BRINEOne of the best ways to ensure moist, flavorful poultry is to soak it for about 24 hours prior to cooking in a brine. This is especially true for turkey, which can easily come out of the oven dry if not properly prepared.
You can purchase brine mixes, but the basic turkey brine recipe is simple for those wishing to start from scratch.
INGREDIENTS
1 gallon water or broth
1 cup kosher salt
1/2 cup granulated sugar
A few aromatic spices/herbs of your choosing (minced garlic, thyme, rosemary, orange peel, black pepper, worcestershire sauce, etc.)
INSTRUCTIONS
1. Bring about half the liquid to a boil.
2. Add the salt, sugar and aromatics, and let simmer for about 10 minutes.
3. Allow brine to cool completely.
4. Place turkey in a large pot, or (ideally) a brining bag if you have one. Add the brine as well as the remaining liquid to cover the bird.
5. Allow bird to soak in refrigerator for about 24 hours, rotating or turning it occasionally if necessary to keep it in contact with the brine.
6. Discard brine, rinse bird and cook as directed.
NOTES & TIPS
1. Although the brine won't make the turkey taste overly salty, you will have to make adjustments if you are planning to make gravy from the pan drippings. It is best to use regular or low sodium chicken broth to prepare the gravy, then add just a few tablespoons of the pan juices for extra flavor.
2. Some variations of the basic recipe include using brown sugar instead of granulated, using specialty salts (like applewood smoked), using beer or cider vinegar instead of broth, and so on - use your imagination!
