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Whether for Thanksgiving, Christmas, or any celebratory meal, preparing a holiday feast requires you to prioritize. Maybe homemade mac and cheese is nonnegotiable, but you’re fine with stuffing from the box. Maybe you prefer cranberry sauce from a can. But there’s one dish that accepts no compromises: the Thanksgiving turkey.
If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. 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. This easy turkey brining method from chef Thomas Keller gives you the best of both worlds: the crispy skin of a dry-brined turkey, but the supreme juiciness of a wet-brined bird. How, you ask? Let’s get into it.
Place the container in the refrigerator for the period of time specified in the recipe. The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).
Wet brine vs. dry brine:
You have two ways to go here: the wet-brining method or the dry-brining method. Dry-brining involves rubbing a turkey with salt (and possibly some aromatics), then allowing the skin to dry out in the fridge overnight or for up to 3 days. This method is best for achieving crispy skin—but if you want an extra-juicy bird, consider the wet brine.
Wet-brining involves soaking a turkey in a saltwater solution overnight, resulting in an incredibly flavorful bird, plump with moisture. A raw turkey left to soak in unsalted water will plump some, but when there’s salt present, the proteins absorb more of the brine and retain more of that water as it cooks. For example, a 12-pound turkey soaked overnight in a wet brine will weigh over 13 pounds when it emerges. In the oven this added moisture will offset the juices released during roasting, resulting in a very moist bird. A wet brine also provides an opportunity for introducing additional flavors—think apple cider, maple syrup, chile peppers, or star anise.
Detractors of wet brining complain a wet-brined bird can be slow to brown. But Keller’s foolproof method includes a smart final step that results in extra-crispy skin.
Can you leave a turkey out to thaw overnight?
FAQ
Is it OK to brine a turkey overnight?
What happens if you leave turkey in brine too long?
Can brine be left out overnight?
Do you rinse the turkey after brining?
How do you brine a Turkey a day before roasting?
One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag.
Can You brine a turkey overnight?
Well, you’ll want to brine the turkey overnight, or up to 14 hours, in your fridge. If you don’t have a big enough stockpot to submerge your turkey in a brine solution, you can also use a cooler. Just make sure to add a bag of ice to the mix to brine the turkey. It’s important to place the cooler in a cold area of your home too.
How do you brine a Turkey in cold water?
While the water is cold, combine the 1 cup coarse Kosher salt and 1 cup sugar. Then, make sure the salt and sugar completely dissolves in the cold water. Next, submerge the whole turkey into the cold water brine. Make sure the entire turkey is in the brine. Finally, cover the turkey and brine solution. How Long Do I Brine a Turkey?
Should I rinse a Turkey After brining?
Yes! After brining is the only time you should rinse a turkey, inside and out, to reduce the saltiness and remove the herbs. You can also soak the turkey in a pot of cold, fresh water for 15 minutes. My brine water turned pink, is that ok?