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.
Brining is a popular technique used by many cooks to help ensure a juicy and flavorful turkey on Thanksgiving and other occasions. But what about if you are serving a pre-cooked or fully cooked turkey? Can you still get the benefits of brining if the bird is already cooked? Let’s take a closer look at whether brining makes sense for a fully cooked turkey.
The Purpose of Brining
Brining involves submerging the raw turkey in a saltwater solution for a period of time before roasting. The salt in the brine helps break down muscle proteins, allowing the turkey to retain more moisture as it cooks. This results in a juicier interior with seasoned and enhanced flavor throughout the meat.
Brining is typically done 12-24 hours before cooking the turkey. The raw bird soaks up the brine solution, absorbing water and seasoning. This prepares it for a flavorful and moist roasting.
Does Brining Work on Cooked Birds?
Once a turkey is already fully cooked, brining it will not have the same effect. The proteins have already denatured and the juices have set during the cooking process.
Soaking a cooked turkey in a saltwater brine will result in over-salting the meat and a mushy texture. The meat has already released its natural moisture and been exposed to seasonings, so brining is no longer beneficial.
In short, brining should only be done with a raw turkey prior to roasting. It does not improve an already cooked bird.
Alternative Seasoning for Cooked Turkey
If you want to add flavor to a fully cooked turkey, there are better options than brining. Here are some simple ways to season a pre-cooked turkey:
- Coat with an oil/vinegar dressing and roasted herbs
- Rub the skin with a spice blend
- Stuff aromatics under the skin such as oranges, onions, or garlic
- Glaze or baste with a sauce while reheating
- Inject the meat with a marinade using a syringe
- Sprinkle with fresh herbs before serving
These techniques will add flavor without over-salting or creating a mushy texture like brining would Go easy on seasonings to complement, not overwhelm, the natural turkey flavor
Proper Reheating for Pre-Cooked Turkey
In addition to seasoning, proper reheating is key to serving a delicious fully cooked turkey. Follow these tips:
- Cover with foil and reheat at 325°F until 165°F internal temp
- Reheat sliced meat in gravy or turkey stock
- For just the breast or other parts, use the microwave
- Steam in a flavorful liquid like chicken broth
- Keep stuffing separate and reheat in oven to avoid drying out
Monitor temperatures and avoid overcooking when reheating to maintain moisture. Let the turkey rest 5-10 minutes before serving.
Other Uses for Leftover Cooked Turkey
Rather than only reheating the entire bird, consider using leftover fully cooked turkey in other dishes:
- Sandwiches with cranberry sauce and stuffing
- Turkey salad with mayo, celery, apples
- Pot pies or casseroles
- Soup stock using the bones
- Dice and add to fried rice or pasta
- Quesadillas with pepper jack cheese
- Salad topping with bacon and avocado
Get creative with the flavors you pair with the cooked turkey! It shines in a variety of recipes.
Can You Brine a Partial Turkey?
If you only have a turkey breast or other partial bird, can you still brine it? The answer is yes, brining works great for these smaller turkey cuts.
Prepare a brine solution and fully submerge the turkey breast, legs, wings, etc. Brine a partial raw turkey 12-24 hours before cooking. The brining process will help ensure juicy, flavorful meat.
Brining Guidelines
If you do plan to brine a whole raw turkey or partial bird, keep these tips in mind:
- Use 1 cup salt per 1 gallon water
- Add aromatics like peppercorns, herbs, citrus
- Chill brine before adding turkey
- Submerge turkey fully in brine
- Brine 12-24 hours
- Rinse turkey, pat dry before roasting
Follow a tested brining recipe and avoid over-brining, which can make the meat too salty.
While brining is a beneficial technique for raw whole turkeys and partial cuts, it does not improve an already cooked turkey. The seasonings and moisture have already been absorbed during the initial cooking. Reheating and seasoning a pre-cooked bird is best for optimal flavor and texture. If you do have a raw turkey on hand, go ahead and brine it prior to roasting to guarantee the juiciest Thanksgiving centerpiece!
How to Brine and Roast a Whole Turkey
FAQ
Do you brine a fully cooked turkey?
Can you brine a turkey that is pre-basted?
Can you brine a butchered turkey?