Poultry-Brine

Poultry Brine

If you are looking for a way to make that turkey nice. And juicy than this Poultry Brine process is the one for you. 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. A bird that has been wet-brined for just 12 hours will have a better chance of staying juicy even if you overcook the turkey a little.

Poultry-Brine

Poultry Brine

If you are looking for a way to make that turkey nice and juicy than this Poultry Brine process is the one for you.
Total Time 12 hrs
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 gallon water
  • 1 cup table salt or 1 1/2 cups kosher or coarse salt
  • 3 tablespoons brown sugar
  • 1/2 cup white vinegar
  • 1 tablespoon pickling spice
  • 1 teaspoon black pepper
  • 1 teaspoon allspice
  • 1 teaspoon garlic powder
  • 1 teaspoon tarragon

Instructions
 

  • In a stockpot over medium heat, simmer all your 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.

Video

Keyword brine, turkey
Cranberry Turkey Brine

Cranberry Turkey Brine

Cranberry Turkey Brine

Cranberry Turkey Brine is the perfect brine if you are looking for a nice juicy turkey. As we all know 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 is where brining comes in. 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.

Cranberry Turkey Brine

Cranberry Turkey Brine

Cranberry Turkey Brine is the perfect brine if you are looking for a nice juicy turkey. As we all know Turkey is a bird that has little fat, particularly the breast meat.
Total Time 12 hrs
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 quarts/1.9 liters cranberry juice
  • 1 cup salt or 1 1/2 cups/360 ml Kosher or coarse salt
  • 1 cup/120 ml apple juice
  • 1 cup orange juice
  • 10 cloves garlic unpeeled and lightly smashed
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 tablespoon dried Oregano

Instructions
 

  • In a stockpot over medium heat, simmer cranberry juice, apple juice, orange juice and the dry ingredients until the salt 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.

Video

Keyword brine, turkey

Apple Spice Turkey Brine

Apple Spice Turkey Brine

Apple Spice Turkey Brine is one of my favorite brines for a turkey. This brine gives the bird a nice savory flavor that will put a smile on anyone’s face. For people who are new to 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. And the apple/ orange juice plus the brow n sugar adds an amazing flavor. 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. So try this brine recipe and enjoy the fruits of your labor.

Apple Spice Turkey Brine

Apple Spice Turkey Brine

Apple Spice Turkey Brine is one of my favorite brines for a turkey. This brine gives the bird a nice savory flavor that will put a smile on anyone's face.
Total Time 12 hrs
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 quarts apple juice
  • 2 quarts orange juice
  • 1 cup table salt
  • 3/4 cup brown sugar
  • 10 whole cloves whole
  • 1 tablespoon ground Allspice
  • 1 gallon cold water

Instructions
 

  • In a stockpot over medium heat, simmer apple juice, orange juice, brown sugar 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.

Video

Keyword brine, turkey
Savory Turkey Brine

Savory Turkey Brine

Savory Turkey Brine

For thanks giving everyone wants a nice Savory Turkey. Everyone knows turkey is a bird that has little fat, particularly the white meat. And we all know fat keeps the meat from becoming dry and tough. If you want to avoid a dry, stuffy bird for thanksgiving then you might need a little help of a good Savory Turkey brine. At its simplest form a brine is a basic solution of water and salt. This Savory Turkey Brine adds something a little specials.

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. Brining takes a little planning so be prepared to wet-brine for just 12 hours and you will have a better chance of staying juicy even if you overcook the turkey a little.

Savory Turkey Brine

Savory Turkey Brine

For thanks giving everyone wants a nice Savory Turkey. Everyone knows turkey is a bird that has little fat, particularly the white meat.
Total Time 12 hrs
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 quarts vegetable stock
  • 1 cup kosher salt
  • 1/2 cup white sugar
  • 2 teaspoons garlic diced
  • 1 tablespoon dried rosemary
  • 1 1/2 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 2 quarts cold water

Instructions
 

  • In a stockpot over medium heat, simmer vegetable stock, white sugar 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.

Video

Keyword brine, turkey
Classic-Turkey-Brine

Classic Turkey Brine

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

Classic Turkey Brine:

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.
Total Time 12 hrs
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword brine, turkey
maple and brown sugar brine

Brown Sugar and Maple Turkey Brine

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 is where brining comes in. 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. This Maple and brown sugar turkey brine will give your bird a nice sweet and savory flavor.

maple and brown sugar brine

Brown Sugar and Maple Turkey Brine

This Maple and brown sugar turkey brine will give your bird a nice sweet and savory flavor.
Total Time 12 hrs
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 quarts/3.8 liters water
  • 1 quarts of apple juice
  • 2 cups/475 ml brown sugar
  • 1 1/2 cups/360 ml maple syrup
  • 3/4 cup/180 ml Kosher salt
  • 1 cup soy sauce
  • 5 to 6 whole cloves garlic peeled
  • 8 whole bay leaves
  • 4 large sprigs thyme
  • 2 teaspoons whole peppercorns

Instructions
 

  • In a stockpot over medium heat, simmer apple juice, brown sugar, maple syrup and 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.

Video

Keyword brine, turkey
turkey brine

Six amazing turkey brining recipes

Why Brine Your Turkey? 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 than you might need a little help.

This is where brining comes in. 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.

A bird that has been wet-brined for just 12 hours will have a better chance of staying juicy even if you overcook the turkey a little.

Six amazing turkey brining