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 a turkey breast before roasting is one of the best ways to help ensure it turns out juicy, flavorful and tender. But exactly how long should you brine a turkey breast to get the best results? There’s actually a sweet spot when it comes to brining time that will infuse the turkey with flavor and moisture without making it overly salty or mushy
Why Brine a Turkey Breast?
Brining is the process of soaking meat or poultry in a saltwater solution (known as a brine) before cooking This serves a few purposes
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It helps the meat retain moisture during roasting, keeping it juicier. The salt in the brine allows the turkey breast to hold onto more moisture
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It infuses the meat with flavor. The salt, sugar and aromatics like citrus, herbs and spices in the brine get absorbed into the meat, seasoning it from the inside out.
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It makes the meat more tender. The salt helps break down some of the proteins, resulting in a more tender texture.
Brining is especially helpful for lean cuts of meat like turkey breast that can easily dry out during cooking. The brine helps counteract that, giving you a turkey breast that is flavorful, moist and tender.
How Long to Brine a Turkey Breast
When it comes to brining time, you want to brine long enough to get the benefits of added moisture and flavor, but not so long that the meat gets overly salty or starts to get mushy.
Here are some general time guidelines for brining a turkey breast:
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Minimum brining time: 4 hours. This will provide some flavor and moisture benefits.
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Recommended brining time: 12-24 hours. This time frame allows the brine to really work its way into the meat for maximum moisture and flavor.
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Maximum brining time: 24 hours. Any longer than this and the turkey breast will become too salty and start to get mushy.
So the ideal brining time is generally 12-24 hours for a turkey breast. This gives the brine enough time to properly penetrate and season the meat.
Tips for Successful Turkey Breast Brining
Here are some tips to follow for best results when brining a turkey breast:
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Use a fully thawed turkey breast. The brine will not be able to penetrate into a frozen breast. Make sure it is completely thawed before brining.
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Submerge the breast completely. Weigh it down with a plate if needed so it stays fully submerged in the brine. All areas need to be in contact with the brine to properly absorb it.
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Brine in the refrigerator. Keep the temperature at 40°F or below to prevent bacterial growth. You can also use an ice water bath.
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Rinse after brining. Once the time is up, rinse off the breast and pat it dry before roasting to prevent overly salty meat.
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Let it rest after. After roasting, let the breast rest for 15-20 minutes before slicing for the juices to redistribute.
Make an Easy Brine for Turkey Breast
A basic brine for turkey breast only requires a few ingredients:
- 1 gallon cold water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- Herbs and citrus (optional)
Combine the salt and sugar with 1-2 cups hot water to dissolve. Add this brine concentrate to the gallon of cold water. Submerge the thawed turkey breast, cover and refrigerate for 12-24 hours.
The salt and sugar flavors the meat while keeping it moist. You can also add citrus slices, fresh herbs or whole spices for extra flavor.
What Happens if You Brine Too Long?
If you accidentally leave the turkey breast brining longer than the recommended 12-24 hours, a few things may happen:
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It will become overly salty. The longer brining time allows more salt to get absorbed into the meat, making it unpleasantly salty.
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The texture may become mushy. Extended brining starts to break down the proteins too much, resulting in mushy meat.
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The flavor may be off. Brining too long can make the flavor seem “pickled” instead of just enhanced.
While not ideal, the turkey breast is still safe to eat if brined longer. You can try rinsing it well before cooking, or soaking it in fresh water for an hour to reduce the saltiness. Keep the extended brining time in mind when seasoning or cooking.
Cook Your Brined Turkey Breast
Once brined, you can roast or grill the turkey breast as you normally would. The brining helps ensure it stays moist and full of flavor, even with lean breast meat.
Try roasting at 400°F until the internal temperature reaches 160-165°F, about 1-1 1/2 hours depending on size. Let it rest before slicing.
You can also cook brined turkey breast on the grill, smoke it, sauté slices or dice it up for other uses like soups, salads and casseroles. Enjoy your flavorful, fool-proof turkey breast thanks to brining!
How to Brine a Turkey Breast Before Smoking : Simple Recipes & Cooking Tips
FAQ
Can you brine turkey breast too long?
Can you brine a turkey for 3 days?
Is it okay to brine a turkey for 36 hours?
How long to brine a 6 lb turkey breast?