I brine a Thanksgiving turkey every year because its 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 doesnt turn it into a salty mess, either. It just results in a juicy, fantastic turkey. If youve never brined a turkey, youll 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 of other 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). Its the easiest way to season a turkey!
Though you can brine a frozen, thawed bird, its best to brine fresh turkeys. Brining a frozen turkey isnt always necessary, because frozen turkeys are typically already injected with a sodium solution. Putting this into a well-salted brine could lead to over-seasoning. There are, however, some organic frozen turkeys that have a much lower concentration of the sodium solution. That said, its 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 youre not careful. Dont worry, Ill show you a few steps that will prevent this from happening.
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 dont 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 a brine straight to hot oil as the excess liquid can cause lots of dangerous splattering!
Brine, then spatchcock. Spatchcocking a turkey is a technique that essentially butterflies the bird. You remove the backbone so the turkey lies flat and cooks quicker than a whole bird. That said, a spatchcocked 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 spatchcocking.
Yes, you can make it several days in advance and store it in the fridge until youre ready to submerge your bird!
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.
Yes! Do not leave a turkey brining on the counter or itll spoil. Treat it just like you would a raw turkey, because thats what it is—always refrigerate it!
Yes, youll 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 dont brine your turkey, you dont need to rinse it. But you should definitely brine it, just so Im clear.Advertisement – Continue Reading BelowYields:
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, “Its not even Halloween yet. Ive got all the time in the world!” Then it happens. Its 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 theyre on their last piece of candy—which is actually like twenty hours later—its 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 Im having a wicked sugar craving. And they tell me to go bake a pie or something. Smart aleck little varmints. Anyway, today Im sharing my step-by-step method for brining a turkey. I brine a turkey every year.
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.
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
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 itll be fine. If youre using a much smaller turkey or a turkey breast, just halve the recipe.
With the holidays right around the corner many home cooks are starting to think about preparing the perfect turkey. A beautifully roasted turkey is often the centerpiece of holiday meals, but getting the turkey just right can be tricky. While the legs and thighs usually end up moist and flavorful the breast meat often dries out. Luckily, there is an easy solution – brining your turkey!
What is Brining and Why Should You Brine Your Turkey Breast?
Brining is the process of soaking meat in a saltwater solution (known as a brine) before cooking. This helps to keep the meat incredibly moist, tender and flavorful. The salt in the brine gently seasons the meat while also helping it retain more moisture during cooking.
Brining is especially beneficial for lean meats like turkey breast that are prone to drying out. Breast meat has very little fat so it can quickly turn dry and stringy when roasted. By brining your turkey breast first, you help it stay juicy and succulent when it hits the oven.
Here are some of the benefits of brining turkey breast:
- Keeps the meat moist and tender
- Infuses flavor into the meat
- Allows seasoning to penetrate deep into the meat
- Prevents the meat from drying out while cooking
- Results in a juicier interior with a crispy skin
- Boosts the overall flavor of milder meats like turkey
Simply put, brining is the secret to the perfect holiday turkey with tender, flavorful breast meat that doesn’t dry out.
How to Brine a Turkey Breast
Brining a turkey breast is easy and only requires a few simple ingredients. Here is a step-by-step guide:
Ingredients
- 1 bone-in, skin-on turkey breast (4-7 lbs)
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- Aromatics like garlic, citrus, herbs (optional)
Directions
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Combine the salt, brown sugar and 1 gallon of water in a large pot. Heat over medium-high just until the salt and sugar dissolve. Remove from heat and let cool completely.
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Add any aromatics you want like smashed garlic cloves, citrus slices, whole peppercorns, bay leaves or fresh herbs. The possibilities here are endless!
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Place the turkey breast in a large container and pour the cooled brine over to submerge. Cover and refrigerate 12-24 hours.
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Remove the turkey breast from the brine and pat dry Discard the brine
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Cook as desired, until the internal temperature reaches 165°F. Let rest 15 minutes before carving.
That’s all there is to it! The brined turkey can then be roasted, smoked, grilled or cooked any way you like.
Tips for Brining Turkey Breast
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Brine in the refrigerator or a cooler filled with ice if space is limited. The temperature should remain below 40°F.
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12-24 hours is ideal. Don’t brine longer or the meat may become too salty.
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Rinse? Nope! No need to rinse after brining. This can actually lead to cross-contamination.
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Pat turkey dry before cooking for crispy skin. Letting it air dry in the fridge is even better.
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Brining slightly shortens cooking time so start checking early for doneness.
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Add any flavors you like! Try citrus, garlic, onions, fresh herbs, peppercorns, allspice, cinnamon, etc.
Frequently Asked Questions about Brining Turkey Breast
How much salt do you use to brine a turkey breast?
Use 1/2 cup kosher salt per gallon of water. Table salt can be used but may result in a saltier brine.
What kind of container do I brine turkey breast in?
You’ll need a container big enough to fully submerge the turkey. Food-safe buckets work great. You can also brine in a cooking bag inside a bowl.
Can you brine turkey breast in a plastic bag?
Yes, as long as the bag is placed in a bowl or container in case of leaks. Make sure no air is trapped in the bag.
Can I brine a frozen turkey breast?
You can, but the brine will penetrate unevenly as the meat thaws. Thawing first is best for even brining.
How long does it take to brine a turkey breast?
12-24 hours is ideal. Don’t brine longer than 24 hours or the meat may become too salty or mushy.
Do you rinse turkey after brining?
No. Rinsing after brining can spread bacteria without benefit. Simply pat turkey dry before cooking.
Can I brine turkey breast in the refrigerator?
Yes, as long as your container fits and the turkey stays fully submerged. Make sure temperature stays below 40°F.
What happens if you over brine turkey?
If brined too long (over 24 hrs), the meat may become mushy and overly salty. Stick with 12-24 hours for best results.
Does brining poultry make it cook faster?
It can slightly decrease cooking time. Start checking for doneness earlier than recipe states to prevent overcooking.
Roasted Brined Turkey Breast for the Holidays
Now that you know how to brine, here is an amazing roasted brined turkey breast recipe that is sure to be a showstopper this holiday season.
Ingredients
- 1 bone-in, skin-on turkey breast (4-7 lbs)
- Brine:
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 6 garlic cloves, smashed
- 1 orange, sliced
- 2 sprigs rosemary
- 1 tablespoon whole peppercorns
- 2 tablespoons olive oil
- Fresh herbs for garnish (rosemary, thyme, sage)
Directions
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Make the brine by combining salt, brown sugar and water in a pot. Heat to dissolve. Add aromatics and let cool.
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Submerge turkey breast in brine. Refrigerate 12-24 hours.
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Preheat oven to 325°F. Pat turkey dry and rub with oil. Place breast-side up on a rack in a roasting pan.
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Roast for 1 1/4 to 1 1/2 hours until internal temperature reaches 165°F.
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Let rest 15 minutes before slicing. Garnish with fresh herbs.
The brine helps keep the lean turkey breast meat deliciously moist and full of flavor while roasting. Feel free to add any other seasonings or glazes after brining too. From holiday feasts to Sunday suppers, a brined and roasted turkey breast is always spectacular.
Conclusion
Brining is a simple process that can take your holiday turkey from dry and bland to unbelievably juicy, tender and flavorful. By brining your turkey breast before roasting, you help it stay moist and prevent it from drying out.
All you need for a basic brine is water, salt, sugar and aromatics. Submerge the turkey in the brine and refrigerate 12-24 hours before cooking as desired. Brining infuses seasonings deep into the meat for flavor in every bite.
Follow this guide for brining success and you’ll have the perfect turkey breast this holiday season. Crispy skinned, deliciously tender and full of juicy flavor in each slice – that’s the magic of brining!
