Ah, the holidays. A time for family, friends, and dry-ass turkey. How many times have you gone to a family gathering and been barely able to choke down that sawdust your grandma was trying to pull off as a Turkey Roast? Now that you are taking over the annual Turkey Dinner what are the options? Douse it in gravy? Sure, you could do that. OR you could start off the right way and brine your turkey so it doesn’t dry out from the start!
Brining is a technique that not only adds juiciness to your bird but also can add a bunch of flavor! Not only that, but it can help you out in case you overcook your turkey for a few minutes. It will still be juicy and moist even if it gets forgotten (to an extent lol).
So long, dry turkey, we are stepping up our game!
Jump to Recipe
Brining is super easy! A basic brine is equal parts sugar and salt mixed with water. That’s it.
Now, I like to add other flavors in as well, hence the title of the recipe, but you can customize however you would like!
I start my brining process three days before I am going to cook my bird. I mix all the ingredients together in a container large enough to fit my turkey and be fully submerged. Once you have all the ingredients mixed together, just plop in your frozen turkey! If you have space in your refrigerator, put it in there and leave it alone until you’re ready to cook. My refrigerator isn’t large enough to hold a container of that size so I actually use a small cooler! If you have to use a small cooler, like I do, you will need to make sure the temperature of your liquid stays around 34-38 degrees Fahrenheit. I do this by adding a small bit of ice into the cooler with my turkey, if the ice all melts, I add a bit more. As long as your ice stays frozen, you should be good to go, but go ahead and check the temperature each day to be on the safe side.
When you are ready to roast, take your turkey out of the brine and pat it dry with some paper towels, stuff it with whatever yumminess you like, and cook it up!
You will have a succulent and juicy turkey the whole family will enjoy!
If you’re feeling brave, take the recipe and change it up with whatever flavors you like!!
Fresh Herb and Orange Turkey Brine
Equipment
- Large Container
Ingredients
- 1 Cup Kosher Salt
- 1 Cup Brown Sugar
- 1 Tbsp Curing Salt Optional
- 1 Orange, Sliced
- 5-7 Clove Garlic
- 2-3 Sprigs EACH Thyme, Rosemary, Sage
- 1 Tbsp Peppercorns
- 1 Tbsp Red Pepper Flake
- 1 Gal Water
Instructions
- Place all dry ingredients in a large container, big enough to hold a turkey
- Mix dry ingredients with water until everything is dissolved
- Place turkey in the brine and let it soak for 48-72 hours under refrigeration or in an ice chest covered with ice. Top off with water if the turkey isn't completely submerged
