If you are looking for a traditional thanksgiving turkey than this is the brine for you. Turkey is a bird that has little fat, particularly the breast meat. And we all know fat keeps the meat from becoming dry and tough. If you want to avoid a dry bird for thanksgiving then you might need a little help. This Classic Turkey Brine is perfect recipe to keep your bird moist and juicy. At its simplest form a brine is a basic solution of water and salt. By giving a turkey a nice soak in this solution, you can actually add a bit more moisture and flavor into the bird before it’s ready to roast. During the brining process, the turkey absorbs the moisture, which in turn helps it stay juicy. The turkey absorbs salt too, it also gets nicely seasoned. The salt also has one other benefit, it breaks down some of the turkey’s proteins, making it more tender.
Classic Turkey Brine:
- 2 gallons water cold
- 2 1/2 cups kosher salt
- 1 cup granulated sugar
- 5 teaspoons garlic diced
- 1 tablespoon dried oregano
- 1 tablespoon dried sage
- 1 tablespoon dried
- 1 teaspoon allspice berries cracked
- 1 teaspoon ground black pepper
- In a stockpot over medium heat, simmer granulated sugar, kosher salt and the rest of the dry ingredients in the water until the salt and sugar dissolve, stirring occasionally. Remove from heat and let cool.
- Submerge the turkey in the brine, top with a plate, and put a large can or a few cans on the plate to hold the turkey under the brine.
- Refrigerate the turkey in the brine for 12 to 24 hours.
- Before roasting, remove the turkey from the brine, rinse it off under cold water so it’s not too salty, and pat it dry with paper towels.
- Follow your favorite recipe and roast without using additional salt.