Thanksgiving turkey recipes have sure come a long way. Thanksgiving dinner, in general, has come a long way!
Simple brine for turkey can be as easy as dissolving salt in water or as complicated as a two-day process of an herb infused brine and then allowing for an air dry for the perfect, crispy turkey skin.
Is it worth it to brine a turkey? I think so! Many others would agree with me. While there lots of ways to keep your turkey moist and succulent, brining is probably the best way. It adds flavor from the skin to the bone- no rub or injection offers that.
As Thanksgiving approaches thoughts turn to roasting the perfect turkey. A juicy, flavorful turkey is the centerpiece of a memorable Thanksgiving meal. While there are many techniques for preparing turkey, brining is one of the most effective ways to ensure a moist tender, and delicious bird. If you’re considering brining your turkey this year, you may be wondering – can I use sea salt to brine my turkey? The answer is a resounding yes!
Why Choose Sea Salt for Brining Turkey
Sea salt contains naturally occurring minerals that enhance flavor complexity. The larger crystals dissolve slower than regular table salt allowing the turkey to absorb the brine gradually. This results in a more evenly seasoned and juicier turkey. The unique taste and texture of sea salt brings out the natural flavor of the turkey.
How Much Sea Salt is Needed for Brining
As a general guideline, use 1 cup of sea salt per gallon of water for brining solutions Since sea salt crystals are less dense than table salt, you may need to use a bit more compared to typical brining recipes For a 15 lb turkey, 3-4 cups of sea salt would work well. Adjust according to your taste preferences.
Can Any Type of Sea Salt Be Used?
Yes, you can use any type of sea salt for brining turkey – fine sea salt, medium coarse, or flavored sea salts. The choice comes down to personal preference. Flavored sea salts can infuse turkeys with flavors like garlic, rosemary, or lemon.
Does Brining Time Change with Sea Salt?
No, brining time does not need to be adjusted when using sea salt. Follow the general rule of brining 1 hour per pound. A 15 lb turkey will need a 15 hour brine.
What Herbs and Spices Can Be Added?
One of the joys of brining is experimenting with different flavor combinations! Try adding garlic, peppercorns, bay leaves, fresh rosemary, thyme, citrus peels, cumin, coriander, and more.
Should the Brined Turkey Be Rinsed?
Yes, it’s highly recommended to rinse the turkey after brining. This removes excess salt from the surface for a properly seasoned interior and exterior. Pat the skin dry before roasting.
How Long Should the Turkey Rest After Brining?
Let the brined turkey rest in the fridge uncovered for 8-12 hours before cooking. This air drying helps ensure crispy skin.
Can Sea Salt Be Used for Dry Brining?
Absolutely! Dry brining involves rubbing sea salt directly on the turkey and refrigerating uncovered. The salt penetrates the meat, boosting moisture and flavor.
Is Sea Salt Suitable for Brining Other Poultry?
You can use sea salt to brine any type of poultry – chicken, duck, Cornish hens, etc. Follow the same brining guidelines and ratios.
Can I Reuse the Brine?
It’s not recommended to reuse brine as it can harbor harmful bacteria. To be safe, discard used brine and make fresh each time.
What About Pre-Basted Turkeys?
You can still brine a pre-basted turkey, but reduce the amount of sea salt since it already contains seasonings and salt.
Are There Any Special Considerations?
Sea salt brining should be suitable for most dietary needs since it contains no added ingredients. However, confirm with guests about any medical dietary restrictions. Also, brining requires keeping the turkey refrigerated at 40°F or below.
How to Brine Your Turkey with Sea Salt
Brining a turkey with sea salt is simple. Here are step-by-step instructions:
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Calculate the amount of sea salt needed based on turkey weight. Dissolve salt in water in a container large enough to submerge turkey.
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Add any desired herbs, spices, or aromatics to the brine. Garlic, pepper, bay leaves are great choices.
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Place thawed turkey in brine, ensuring it is fully submerged. Refrigerate for 8-12 hours per pound.
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Remove turkey, rinse well, pat dry. Let sit uncovered in fridge 8-12 hours before roasting.
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Roast turkey as desired, basting with broth or oil for added moisture and flavor.
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Rest turkey at least 15 minutes before carving for juicy results!
Brining with sea salt is an easy, foolproof way to a delectable turkey! The unique taste and mineral content of sea salt boosts flavor and moisture throughout the meat. This Thanksgiving, skip the table salt and reach for sea salt to make your holiday bird extra special. Give it a try – your guests will thank you!
Turkey Brine vs. Rub vs. Injection
Is it just me, or did brining a turkey not become a “thing” until a few years ago? The newest in turkey trends. What will be next?
- Turkey Rub– Great for seasoning right on the skin of the turkey, no marinating time needed. Just rub and go.
- Turkey Injection– Can be used in conjunction with the rub, but not brining. You literally inject liquid into the turkey. No need to let it sit. Create pockets of flavor and moisture.
- Brine– Bringing is the creme de la creme of turkey preparation, but also requires a bit of thinking ahead. It plumps every fiber of turkey with moisture and flavor, but also takes a good deal of space and at least 24 hours.
After any of these preparations, you can roast, fry or smoke the bird.
Turkey Brine Recipe Simple Ingredients
I set out to find a the best brine recipe ever for the juiciest turkey. The basics of a brine solution are using cold water and infusing it with salt, sugar and flavor.
What is the ratio of salt to water for turkey brine? The general rule is 1 cup of salt for every gallon of water. Yes, the type of salt does matter- use a large, coarse grain salt, either Kosher or sea salt. If you are using a small grain salt, cut the amount in half, here there such a thing as too much salt. Other ingredients include:
- Paprika
- Chili powder
- Garlic powder
- Onion
- Oregano
- Thyme
- Fresh garlic
- Brown sugar
- Bay leaves
- Kosher salt (I like Diamond Crystal)
Here are a few variations to customize your flavorful turkey.
- Orange Zest or Orange Slices
- Lemon Zest or Lemon Slices
- Carrots
- Fresh Parsley
- Celery
- Juniper berries
- Cinnamon Sticks
- Cloves
- Star Anise Pods
- Nutmeg
- Apple Juice or Apple Cider
- Fruit Juice
Through the process of osmosis, your bird will be infused with all the flavors added and give you succulent and juicy meat from the legs to the breast, bone to skin.
How to Make a Basic Brine
FAQ
Can I use sea salt instead of kosher salt for dry brining?
What kind of salt do you use to dry brine a turkey?
Why is saltwater used to brine the turkey?
Can any salt be used in a brine?
How much salt do you put in a turkey brine?
Create a Salt Solution The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.
Can you drink salt water?
We shouldn’t drink salt water as it leads to dehydration, so although salt water is more abundant on our planet, we don’t consume it.
Why do you brine a Turkey in saltwater?
Brining your turkey in saltwater adds extra moisture to the lean bird, helping it stay juicy as it roasts (even if you accidentally overcook it). The salt in the brine also seasons the turkey and breaks down some of its proteins, making it more tender. What is Brining?
What is a good brine for a Turkey?
In its most basic form, the brine is salt and water—but many cooks don’t stop there. Aromatics will add flavor and dimension to the cooked turkey; classic vegetables, like carrots and celery, your favorite herbs, like fresh garlic, and citrus fruits, such as lemon and orange, are all good additions.