Wet Brine For Turkey
Learn how to wet brine a turkey to infuse flavor and keep the meat moist and juicy. This simple process will ensure you have the best holiday turkey.
Servings: 14 people (for 16 pound or 7 kilo turkey)
Calories:
Equipment
- large pot
- food-safe container
Ingredients
- 16 cups water divided
- ½ cup Morton kosher salt
- ⅓ cup firmly packed light brown sugar
- 2 oranges quartered
- 1 clove garlic sliced in half
- 1 tablespoon black peppercorns
- 2 teaspoons dried sage
- 2 dried bay leaves
- 16 pound turkey thawed (not a pre-brined, kosher, or self basted turkey)
Instructions
- Add 8 cups (1.8 kilos) water, salt, brown sugar, oranges, garlic, peppercorns, sage, and bay leaves to a large pot. Cook on high heat until the salt has dissolved.
- Remove from heat and add in the remaining 8 cups (1.8 kilos) water along with 2 cups (300 grams) of ice. Allow the mixture to cool to room temperature.
- Remove the thawed turkey from the package and place in a large pot or food-safe container. Remove neck and giblets from the inside of the cavity (toss or store in the refrigerator to use later). Pour cooled brine over the turkey. Add more water as needed to ensure the turkey is completely covered.
- Place the container with the turkey uncovered in the refrigerator for 12 - 24 hours to allow the turkey to season. If the turkey is floating above the water, weigh it down with a dinner plate.
- When you're ready to roast the turkey, pat dry with paper towels. Then, roast the turkey according to these instructions.
Notes
Thaw: If you choose to purchase a frozen turkey, thaw before brining.
To thaw in the refrigerator, place the still-packaged turkey on a large baking tray to catch any liquid that drains while thawing. Then, place it in the refrigerator until fully thawed. Allow 1 day of thawing for every 4 pounds of turkey.
To thaw in the sink, place the still-packaged turkey in a sink or container that's filled with cold water. Never use warm or hot water as it will heat the turkey and could lead to harmful bacteria growth. Change the water every 30 minutes to ensure it stays cold. Allow 30 minutes of thawing for every 1 pound of turkey.
Never submerge the turkey in hot brine water or this could lead to harmful bacteria growth.
