To roast a juicy, succulent turkey, without using any butter or oil, soak your turkey in a brine bath overnight, you will never want to cook a turkey another way.
Roasting a turkey can seem intimidating if you are doing it for the first time, but I can assure you, it is easier than you think! All you need is a little planning, room in your refrigerator, a probe thermometer, a turkey baster, a roasting pan (disposable one is fine) and you really can’t mess up.
You can purchase a brining blend or you can easily make the brine solution yourself. This was simply a combination of coarse sea salt, cane sugar, lemon peel, orange peel, rosemary, pink, red and green peppercorns, thyme, sage and bay leaves. You can use a gallon of apple cider or vegetable stock in place of some of the water, the ingredients are pretty flexible. I’ve seen some brine combinations with cinnamon sticks, star anise, chopped apple, candied ginger, etc.
Brining is a popular technique used by many cooks to yield incredibly moist, flavorful turkey on Thanksgiving. Soaking the raw bird in a saltwater solution before roasting allows the seasoning and moisture to permeate deep into the meat. But brining alone doesn’t guarantee turkey success. Knowing what to do after brining is critical for avoiding over-salted drippings and gravy.
Follow these essential tips for handling your bird after brining and before roasting:
Rinse Thoroughly
Once the turkey has finished brining, the first step is to give it a good rinse. Remove the turkey from the brine and place it in a clean sink. Discard the used brine safely. Turn on the cold water and thoroughly rinse the turkey, inside and out.
Get your hands right in there and rub the skin under the running water, Rinsing removes excess surface salt and brining residue from the skin and cavity Take a few minutes to rinse well for the best results,
Soak in Fresh Water
After rinsing, give your turkey a post-brine soak Fill your cleaned sink with fresh, cold water Submerge the rinsed turkey and let it soak for 10-15 minutes. This helps draw out even more excess salt from the meat.
Be sure to fill the cavity with the soak water as well, A thorough soak makes a noticeable difference in lowering the salt level
Pat Turkey Completely Dry
It’s very important to dry the turkey carefully after rinsing and soaking. Use clean paper towels to pat the skin and cavity completely dry. Getting rid of excess moisture on the surface will allow for crisper skin as it roasts.
Pay extra attention to drying inside the cavity to prevent overflow drippings. Remove any water pockets under the skin as well. The turkey should be uniformly dry all over before proceeding.
Truss and Refrigerate
Once dried, truss the turkey if desired to hold its shape for roasting. Tuck the wings and legs in close to the body and tie them securely with kitchen string. Use skewers or toothpicks to close the cavity openings.
Finally, place the brined, rinsed, and dried turkey back in the fridge until you are ready to roast. Keep it chilled until roasting time for safety. Plan to roast within 24 hours of brining.
Use Low-Sodium Chicken Broth for Gravy
When making gravy, be sure to use low-sodium or no-salt-added chicken broth. The salty brine residue in the roasting pan drippings can easily make gravy too salty. Using an already-salted broth compounds the problem.
Check broth labels and choose one with the lowest sodium you can find. Or make your own quick stock with water, chicken bones/parts, veggies and herbs.
Add Turkey Neck and Giblets to Gravy
For extra gravy flavor without salt, simmer the turkey neck and giblets in water while the turkey roasts. Then use this flavorful broth to thin out the gravy. The giblet broth adds richness minus the salt.
Just 1-2 cups of giblet broth mixed into the finished gravy makes a huge difference in enhancing flavor.
Use Milk or Cream for Extra Gravy Richness
For a velvety, lush mouthfeel, stir a splash of milk or heavy cream into the finished gravy. The dairy smooths out the gravy beautifully without adding any saltiness.
Play around with the amount – a tablespoon or two of cream can work wonders for gravy’s texture and richness. Just don’t boil the gravy once cream is added.
Add Acid for Brightness
A splash of lemon juice or vinegar at the very end balances out gravy’s saltiness with some brightness. The acid helps mitigate the salty, savory flavor of the gravy.
Use lemon juice, balsamic, red wine vinegar, sherry vinegar or other to suit your gravy’s particular flavor. Even just 1/2 teaspoon makes a difference in perking things up.
Focus on Gravy’s Other Flavors
Bolstering the other flavor dimensions of your gravy will make the saltiness less pronounced. Saute plenty of aromatic veggies as the base, and add lots of fresh herbs, wine, spices and pepper.
The richer the overall flavor, the less the salt stands out. Pack as much extra flavor punch into your gravy as possible.
Brining yields incredible results when done properly. Paying close attention to your turkey after brining lets you fully enjoy all the benefits of brining without any over-salting. Follow these post-brine steps, and your holiday bird will be perfectly seasoned and ready to carve.
When should I buy a fresh turkey?
You don’t want to buy a fresh turkey too early or it will spoil. The Tuesday before Thanksgiving is perfect. Some grocery stores let you call ahead to reserve your turkey.
Make room in the fridge
Start using up the foods that are taking up space in your refrigerator and freezer to make sure you have plenty of room for your turkey, roast and other dishes you will serve.
Check your pantry to see what you already have and make a shopping list of the ingredient you will need. Purchasing all your pantry items early will reduce stress later when the stores are crowded.
How long do you rinse turkey after brining?
FAQ
Do I rinse a turkey after brining?
Do you dry rub a turkey after brining?
How long do you leave a turkey out after brining?
How long do you brine a Turkey before cooking?
24 hours before you plan to cook your turkey, brine your turkey. To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Transfer the turkey to the bag, add brining mixture, remaining water, and the other ingredients. Refrigerate for 24 hours, flipping turkey once. Don’t roast a cold turkey.
Can You brine a partially thawed Turkey?
It’s fine to brine a partially thawed turkey. The thawing process will continue while the turkey is in the brine. Brine the turkey in the refrigerator for 12 to 24 hours. Once it’s out of the brine, pat it dry and rub it with any spices you were planning to use (although you can skip the salt!).
Should you brine a Turkey for Thanksgiving?
“Probably the number one fear people have with turkeys on Thanksgiving is dry meat, aside from undercooking it,” she says. “And a brine is a really great way, even if you go a few degrees over your desired cooking temperature, if you forget the turkey in the oven for some reason [to help avoid over-cooking].
How do you brine a 20 pound turkey?
This recipe makes enough brine for one 18- to 20-pound turkey. One day before roasting your turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Line the container with a large brining or oven-roasting bag to minimize cleanup.