If you’re not brining your turkey for Thanksgiving what are you even doing?
Brining allows for the turkey to be more tender and flavorful as the salt breaks down some of the turkey’s protein. Though the process at surface level seems complicated, it’s really not, just ensure that you have given yourself enough time.
You can be as creative and complicated or as simple as you’d like with your brine. I like incorporating citrus fruits like oranges and lemons, garlic, rosemary, and bay leaves.
Ingredients
- 7 Quarts (28 Cups) Water
- 1 1/2 Cups Kosher Salt
- 2 TBSP Black Pepper Corn
- 2 TBSP Dried Rosemary [or use Fresh]
- 2 TBSP Dried Thyme [or use Fresh]
- 2 Oranges, sliced
- 3 Lemons, Sliced
- 1 Head of Garlic, the top removed
- 6 Bay Leaves
Let’s Get Brining
First things first, make sure you have a thawed turkey and a container large enough to hold it. I use a roasting pan and flip the turkey 12 hours into the brine.
Line the bottom of your roasting pan with your lemons + oranges + garlic cloves. I also like to stuff a few orange slices and garlic cloves into the turkey while it brines.
In a saucepan, combine 4 cups of water + 1.5 Cups Kosher Salt + 2 TBSP Black Pepper Corns + 2 TBSP Dried Rosemary + 2 TBSP Dried Thyme + 6 bay leaves. Bring to a simmer, stirring until the salt dissolves, about 3-5 minutes. Immediately remove from heat and place the saucepan into an ice bath to allow to cool.
Take the salt mixture that was just created + remaining 24 cups of water and submerge the turkey into whatever vessel you are using to brine. Use a weight if needed to keep the turkey submerged.
Keep refrigerated for 24 hours. Remove from the brine and pat dry 1 hour before you intend to roast it. Be sure to remove any citrus or garlic you stuffed into the turkey as well.
I would love to know if you brine your turkey and what else you add to yours!
Made with Love,
Hannah
Hangry Hannah 