Wondering how to make the best Thanksgiving turkey ever this year? This easy Turkey recipe is the answer. It packs tons of flavor and makes a juicy Thanksgiving turkey slathered with garlic herb butter and browned to perfection. No brining needed in this no-fuss turkey recipe!
Brining is a common technique used by many cooks to help keep turkey meat moist and flavorful However, life happens and you may find yourself realizing the night before Thanksgiving that you completely forgot to brine the turkey! Don’t panic – there are still ways to cook a tasty turkey even if you don’t have time for a traditional brine In this article, we’ll walk through some tips and tricks for salvaging your bird.
Why Brine in the First Place?
Brining involves soaking the raw turkey in a saltwater solution for multiple hours or even days. The salt helps season the meat while also allowing it to retain more moisture. This results in a juicy well-flavored finished turkey.
Some key benefits of brining turkey include:
- Moist, tender meat even after roasting
- Ability to flavor meat throughout with brine ingredients like herbs and spices
- Salting the meat thoroughly and evenly
- Counteracting the drying effect of roasting
First Option: Quick Brine
If you have at least a few hours before cooking, do a quick brine. Dissolve 1/2 cup salt per gallon of water. Submerge the turkey, breast side down, and let sit for 2-6 hours. The shorter time period will still help.
Make sure the turkey is completely submerged and keep it chilled in the fridge during this quick brine. You can also add spices, sugar, or other flavorings to the brine if desired.
Second Option: Skip Brining and Focus on Moisture
If you don’t even have time for a quick brine, don’t lose hope! Follow these tips instead to still get a decently moist turkey:
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Butterfly the turkey: Removing the backbone and flattening the bird helps it cook more quickly and evenly. This reduces overcooking.
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Loosen the skin: Slide your fingers under the skin and gently detach it from the meat. Be careful not to tear it.
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Rub herb butter under the skin: Mix softened butter with salt, herbs, citrus, and garlic. Spread under the loosened skin to help add moisture and flavor.
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Baste frequently: Baste every 30 minutes with broth, wine, or melted butter. The basting liquid helps keep the meat from drying out.
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Cook to proper temperature: Cook until the thickest part of the breast is 160°F and thighs are 175°F. Don’t overcook or the meat will dry out.
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Rest before carving: Let rest at least 20 minutes so juices redistribute through the meat. Tent with foil to keep warm.
Third Option: Cook Alternate Dishes
If all else fails, you can ditch the whole turkey altogether! Cook turkey breast or smoked turkey legs instead. Make side dishes the star of the meal, like a green bean casserole or roasted autumn vegetables.
You can also cook chicken or other meats like ham or roast beef. Just because you prepped a whole bird doesn’t mean you’re stuck cooking it if forgotten to brine!
How to Avoid Forgetting to Brine Next Year
To make sure you don’t end up in this position again, here are some friendly reminders:
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Put a brining bag and salt on your shopping list so you have the supplies ready.
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Schedule a calendar reminder to start brining 1-3 days before cooking. Set multiple alerts!
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Place sticky notes on doors, mirrors, etc. the week before as a visual reminder.
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Prep and freeze the brine ahead of time so all you have to do is add the bird.
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Display the turkey packaging prominently as a reminder.
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Set an alarm on your phone labeled “Start brining turkey”.
Frequently Asked Questions
What if I only have an hour before cooking?
In a time crunch, mix up a quick compound butter with salt, herbs, citrus zest, garlic, and pepper. Loosen the turkey skin and slide chunks of the flavored butter underneath. Also baste frequently while roasting.
Can I brine a frozen turkey?
Yes, as long as the turkey is fully defrosted first, then you can brine normally. Make sure to allow extra defrosting time for a large frozen bird before starting the brining.
What liquid should I use to brine?
Most brines use a saltwater solution. For added flavor, you can include apple cider, beer, wine, broth, or juices. Avoid using oils as they can turn rancid. Stick with water-based brining liquids.
Is it safe to brine for longer?
It’s best to limit brining to 24 hours or less. The salt can start to break down the meat if immersed for too long. Sticking to the recommended 12-24 hours is ideal for safety and quality.
Can I still stuff my turkey after brining?
Stuffing is not recommended for food safety reasons. Cook stuffing separately to ensure it reaches a safe internal temperature. Brining adds enough flavor!
Conclusion
If you’ve realized last minute that you forgot to brine the holiday bird, take a deep breath. All is not lost! Quickly brining for a few hours can still help, or you can focus on keeping the turkey moist through cooking methods. At the end of the day, remember it’s just a turkey. Even if it ends up a little dry, you can still have a memorable and meaningful meal with loved ones. Plus, next year you’ll be extra prepared thanks to your handy brining reminders.
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Ingredients for the Garlic Herb Compound Butter:
This compound butter is super easy to make and adds tons of flavor! We are going to be sticking it in between the turkey meat and the skin (more on that below) for the ultimate juicy turkey.
- Unsalted butter – You can also use salted butter, but you may need to add the amount of salt used separately.
- Salt – I used black truffle salt from Sur la Table
- Fresh herbs – Tarragon, sage, thyme and rosemary
- Garlic cloves – Finely minced so that their flavor is distributed evenly.
- Fresh lemon zest – Also adds flavor
The trick to using this butter to cook up a moist turkey is loosening the skin and using a cheesecloth. We’re not going to just slather the butter onto the turkey, at which point it would quickly melt and slide off the meat. Instead we’re going to stuff the butter in between the turkey skin and the meat. Then, we’re going to use a cheesecloth to hold more butter in place and really let those flavors soak into the turkey.
Ok. So those are the main steps to “prep your turkey.”
Ingredients for the Turkey:
- 15 lb. turkey – Neck + giblets removed, completely thawed and patted dry
- Large sheet of double lined cheesecloth – We are going to use this to help seal the moisture in while your turkey is roasting.
- Citrus fruits – Orange and lemons. We are going to be placing these inside your turkey. They’ll add flavor and help keep your turkey moist.
- Chicken stock or broth – You could also use vegetable both if you prefer.