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

Is brining a turkey really necessary? ›

It provides a little buffer in case you accidentally let that bird sit in the oven an extra 15 minutes. As long as you are very careful about monitoring your bird, there's no reason to brine or salt it in advance. That said, it doesn't hurt to take precautions.

Do you rinse a turkey after wet brining? ›

Pat It Dry

And if you're wondering, no—you don't need to rinse the bird, whether it's been dry-brined or wet-brined, before adding more seasoning and roasting. Again, the bird needs to be dry, and Youngman also notes "it's not particularly sanitary to wash meat in the sink."

Should you put butter under the skin of a brined turkey? ›

During brining, the seasoned saltwater penetrates the meat, drawing in moisture and other flavorings. The compound butter, made by combining room-temperature butter with our turkey herbs, is rubbed under the skin and on the outside of the bird.

Does a turkey need to be refrigerated while brining? ›

Then place the turkey in the brine and place in the refrigerator. Don't leave the turkey sitting out at room temperature while brining. Place the bird breast down in a large container made of food-grade plastic, stainless steel or glass, or a brining bag. Be sure the container will fit in your fridge.

Why not stuff a brined turkey? ›

Q: Can I stuff a brined turkey? A: We do not recommend stuffing a brined bird because the drippings from the turkey can add too much salt to the stuffing. We prefer to cook our stuffing separately.

Do you season the turkey after brining? ›

After brining, remove from liquid and discard remaining brine. Rinse and pat your bird dry. Place the turkey in a roasting pan and generously seasoning the outside and cavity with salt and pepper.

Can you brine turkey too long? ›

Brining for too long can result in meat that tastes overly-salty and has a spongy texture. If you're not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry, and refrigerate for up to two days.

Do you fully submerge a turkey when brining? ›

Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.

Should I put a stick of butter in my turkey? ›

Covering a turkey with butter (under and over the skin) serves to flavor and moisten the meat, as well as help the skin get crispy and golden brown.

Should I poke holes in turkey before 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 it better to put butter or oil on a turkey? ›

Rub the skin with fat

Fat is going to help the skin get brown and crisp, and contrary to what most might think, butter isn't better. Butter does an okay job, but because it contains a lot of water, oil is a better fat to rub on the skin to ensure it gets extra crispy.

What happens if you don't brine a turkey? ›

Brining a turkey is totally optional. If you're short on time or just want the most straight-forward method to roast a turkey, skip the brining step and just use the Simple Roasted Turkey method. Some people swear that brining yields the most tender, juicy meat, but it takes planning ahead.

What is an alternative to brining a turkey? ›

The Salt Rub: An Easier Alternative to the Turkey Brine.

Can I skip brining? ›

Here's what to do instead of brining

Just use salt! Salt is the magical ingredient that makes the proteins in the meat better at holding on to moisture. And salt is what can penetrate deep into the meat, seasoning it all the way through. You don't need water for the same benefits!

Does brining a turkey change the cooking time? ›

Continue to roast until internal temperature reaches 165°F. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently. Remove turkey from the oven and allow to stand for 20 minutes before carving.

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