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

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

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 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 does baking soda do in a dry brine? ›

Dry brine is a mixture of salt and baking powder rubbed on a dry piece of meat. It works by drawing out the residual moisture from the bird for the ultimate crispy skin.

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).

Is turkey brine worth it? ›

"Probably the number one fear people have with turkeys on Thanksgiving is dry meat, aside from undercooking it," she says. "And a brine is a really great way, even if you go a few degrees over your desired cooking temperature, if you forget the turkey in the oven for some reason [to help avoid over-cooking].

How long should you brine a 20 lb turkey? ›

Soak meat in brine for 1 – 1.5 hrs per pound of turkey, turning turkey once. Rinse turkey after brining to remove excess salt, pat skin dry before cooking.

Can you brine turkey too long? ›

When you begin the brining process, set a timer or reminder to remove the turkey from the salt solution. Brining for too long can result in meat that tastes overly-salty and has a spongy texture.

Is it better to brine or dry rub a turkey? ›

A dry brine imparts a richer, more intense flavor directly into the meat because of the close contact between the dry-rub mixture and the turkey meat. A wet brine adds more moisture to your turkey.

What is the formula for brine? ›

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.

Are butterball turkeys brined? ›

Butterball turkeys are of the highest quality product and will be sure to impress your guests. Here's why Butterball is the right choice, especially for the holiday season: Butterball turkeys are always tender and juicy because we take the extra step of individually pre-brining them based on size.

Why do you add sugar to brine? ›

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. You can decrease that amount if desired, but I wouldn't recommend using any more or it could make the final cooked protein burn easier and taste too sweet.

Does adding spices to a brine do anything? ›

Brines can be simply salt and water however, the addition of herbs and spices can give your brine added flavor. The seasonings you select will depend greatly on the food you are brining. Fresh herbs work best, but dried herbs work also.

Why do you add sugar to wet brine? ›

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 does Bobby Flay cook his turkey? ›

Put the turkey on top of the vegetables, put in the oven and roast in the oven for 45 minutes, or until lightly golden brown. Reduce the heat to 350 and continue roasting, basting with the warm chicken stock every 15 minutes until basting with some of the chicken stock every 15 minutes, about 2 to 2 ¼ hours longer.

Are Butterball turkeys brined? ›

Butterball turkeys are of the highest quality product and will be sure to impress your guests. Here's why Butterball is the right choice, especially for the holiday season: Butterball turkeys are always tender and juicy because we take the extra step of individually pre-brining them based on size.

What is the best way to brine a turkey? ›

Wet brines take no longer than 24 hours, whereas dry brines can be effective for up to 72 hours.
  1. Remove giblets and neck from turkey and add to prepared container.
  2. Dissolve 2 cups of kosher salt into 2 cups of hot water. Allow to cool.
  3. Pour salt solution over turkey. Add remaining water.
Sep 21, 2023

How long to leave turkey in brine? ›

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 at least 16 hours but no longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty.

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