Savory Brined Turkey

48 Comments

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With Thanksgiving only a day away, today is the day to brine your turkey. Simple ingredients with dried savory herbs will make your turkey turn out moist and full of flavor. If you use a frozen turkey it must be completely thawed before you place it in the brine. It takes one hour per pound of turkey to brine. So if you have an 18 pound turkey it will take 18 hours to brine, a 20 pound turkey will take 20 hours to brine and so on.

Source: http://www.thespruceeats.com

 

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Ingredients

 

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In a large pot add the vegetable

stock, salt, sugar and all three herbs.

DO NOT ADD THE WATER.

 

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Bring to a boil over medium heat then

turn to a simmer. Simmer, covered, for

15 minutes. Remove from the burner

and let cool for at least 30 minutes. After the

30 minutes (or more) stir in the cold water.

 

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Remove the plastic wrap from the

turkey. Remove the neck, gizzard

and heart from the turkey cavity

(check the neck cavity too). Rinse the turkey

inside and out. Pat dry with paper towel.

 

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Place the turkey into a large leakproof

bag (or plastic container) that will allow

additional liquid, making sure these are

food safe and that the turkey will be

covered completely with the brine.

 

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Pour the cold brine over the turkey.

 

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Close the bag, getting all of the air out and

trying to get the brine all around the turkey.

If using a plastic container put a cover

on it. Place the turkey bag into a deep

pan just in case the bag leaks.

My turkey was 22 pounds and I could have

used another half recipe of the brine so

I will turn the turkey every so often. Place

the turkey into the refrigerator for

1 hour per pound of turkey. A 12 pound turkey

needs to be in the brine for 12 hours.

My 22 pound turkey needs 22 hours.

After the turkey has been brined, discard

the brine. Rinse the turkey inside and out

thoroughly to remove the salt. Pat the turkey

dry with a paper towel (inside too) and proceed to cook.

 

Savory Brined Turkey

http://www.InDianesKitchen.com

4A349AAD-70AE-4EB0-BEAC-22EBF5558DBD

Ingredients

  • 1 turkey, completely thawed
  • 2 quarts vegetable stock
  • 3/4 cup kosher salt
  • 1/2 cup white granulated sugar
  • 1 Tbsp. dried sage
  • 1 Tbsp. dried rosemary
  • 1 Tbsp. dried thyme
  • 2 quarts cold water

Directions

  1. In a large pot add the vegetable stock, salt, sugar and all three herbs. (DO NOT ADD THE WATER)
  2. Bring brine to a boil over medium heat. Reduce heat to a simmer. Simmer, covered, for 15 minutes stirring occasionally.
  3. Remove the pan from the burner and let cool for at least 30 minutes. Add the cold water and stir.
  4. Remove the plastic covering from the turkey. Remove the neck and organs from inside the cavity. Be sure to check the neck cavity too.
  5. Rinse the turkey inside and out then pat dry inside and out with paper towels.
  6. Place the turkey into a large food grade and leakproof bag or plastic container.
  7. Pour the brine over the turkey. Close the bag removing any air (or cover the plastic container if you used that).
  8. Place the turkey bag with the turkey into a deep pan just in case the bag leaks.
  9. Brine the turkey in the refrigerator for 1 hour per pound of turkey. A 12 pound turkey will take 12 hours to brine, a 20 pound turkey takes 20 hours and so on.
  10. Remove the turkey and discard the brine. Thoroughly rinse the salt off of the turkey inside and out. Pat dry inside and out with paper towels.
  11. Proceed to cooking your turkey.

http://www.InDianesKitchen.com

 

Categories: Broth, Spices/Seasoning, Turkey

48 Comments »

  9. I’d send you an email about a “Throw Together” I made 2 days ago that is awesome! Since I’m not sure if that’s possible, here’s an email. It sounds weird but works. Layers of 3 thinly sliced sweet potato, browned ground beef – drained, and favourite recipe for tomato sauce… 3 layers of each in 2.5 qt casarole dish. Bake covered until potatoes are fork-tender, 350-375 for about 90 min. I added a tablespoon of B. sugar to my tomato sauce – I’m saucy enough. I like my tomato sauce sweet 😉… and loads of dried herbs… Basil, summer savory, thyme and a dash of garlic powder. I have no cheese (or bacon) in the place but don’t think it needs it.

    Liked by 1 person

    Reply
  11. Pingback: Savory Brined Turkey — In Dianes Kitchen | My Meals are on Wheels

  14. I have honestly never cooked a turkey myself before. I am not planning on going anywhere for Thanksgiving. I think I accidentally slipped and invited my sister to come here for Christmas when I messaged her on Facebook… I think I did that as a way of appeasing her when I told her I wasn’t coming for Thanksgiving. I should be more careful. 🙂 Hmmm… I could go back and remove that message if she hasn’t seen it yet.

    Liked by 2 people

    Reply

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