Now you have figured out your Thanksgiving turkey, your next choice is brining the bird. You can dry brine by using a salty rub or submerge the turkey in a wet brine of a flavored saltwater solution. Both Wet or dry turkey brine will increase the meat’s moisture and flavor.
Wet brining requires a large bag or container filled with salty and seasoned water where the raw turkey has a bath for 24 hours. You will need to manhandle the turkey into the water and move both into the refrigerator for a day. Then you will need to remove the turkey and water, which is heavy and dispose of the water which contains turkey juices so needs to be carefully handled. It is best to have someone help with this procedure.
Dry brining involves rubbing a salty rub all over the turkey which then is placed uncovered in a shallow pan in the refrigerator for 72 hours. So you trade the extra days of the precious shelve space with not having to manhandle a heavy wet bag of turkey.
Many supermarket turkeys are injected with a saline solution and brining could make the bird overly salty. (Check the label for saline info.) You can always reduce the salt in the recipe by half and either wet or dry brine as the recipe says to still get the benefit of the other flavors you would like to add.
Wet or Dry Turkey Brine—How Does Brining Work?
The salt breaks down the muscle proteins in the meat, this protects the turkey’s natural liquid from being forced out of the meat when the turkey is roasted. It also infuses whatever spices you have added to the brine into the meat.
Salt is what makes the brine work. Most brines also include sugar, spices and often some sort of citrus. For a wet brine, the salt is heated in water or juice to fully dissolve the salt crystals. Other spices or herbs can also be added. Let this mixture completely cool before adding the turkey.
What Kind of Salt?
Use Kosher salt—not table salt. Each granule is of Kosher salt is larger than table salt. Table salt also has a metallic aftertaste that affects everything you use it on.
See this post to help you choose the type and size turkey you need to brine. And check out this post to help you plan your brining and cooking timeline.
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Maple Citrus Wet Brine
- Prep Time: 15 minutes
- Total Time: 24 hours
- Yield: 16 1x
- Category: Poultry, Sauce
- Cuisine: American
Description
A maple and citrus brine that ensures a moist and flavorful turkey.
Ingredients
- 4 cups apple cider
- 1 cup brown sugar
- 1 cup kosher salt
- 1 cup maple syrup
- 2 bay leaves
- 2 tablespoons black pepper corns
- 3 cloves garlic, minced
- 3 rosemary sprigs, strip off leaves
- 3 oranges
- 5 quarts ice cold water
- 16 pound turkey
Instructions
- In a medium saucepan, combine the apple side, brown sugar, maple syrup, kosher slat, bay leaves, pepper corns, garlic, rosemary and heat over medium high heat. Stir until the salt and sugar have dissolved. Let cool.
- Using a peeler, remove the peels from the oranges and add them to the mixture. Cut the oranges in half and add the juice to the mixture as well.
- In a large brining bag, pour in the mixture and add the 5 quarts of ice cold water.
- With the help of another, carefully submerge the turkey (remove the neck and giblet bag, first and reserve if using for gravy) into the brining bag and transfer the whole bag in the refrigerator for 24 hours. Make sure the turkey is completely submerged. Add more water as needed.
- When ready to roast the turkey, remove the turkey from the brine and discard both the brine and the brining bag.
- Rinse the turkey and pat dry with many paper towels, let the turkey come to room temperature for 1 hour.
- Truss and cook according to your desired method of cooking.
Citrus Dry Turkey Brine
- Prep Time: 15 minutes
- Total Time: 3 days
- Yield: 16 1x
- Category: poultry, sauce
- Cuisine: American
Description
The formula is 1 tablespoon salt for every 4 pounds of turkey, just adjust the salt according to your turkey size. No need to adjust the other ingredients. The recipe is based on a 16 pound turkey.
Ingredients
- 4 tablespoons kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons orange zest
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons black pepper
- 1 teaspoon paprika
Instructions
- In a small bowl combine the brine ingredients.
- Remove turkey from the packaging, and remove giblets from the cavity.
- Pat turkey dry with paper towels. Place turkey into a roasting pan.
- Rub salt mixture all over bird.
- Place turkey in the refrigerator for 48-72 hours before planning to cook the turkey.
- Remove turkey from the refrigerator 1 hour before you plan on cooking to bring to room temperature.
- Truss and cook according to your desired method of cooking.
How do you truss a turkey? I have never heard that term.
Trussing is the process of tieing the legs and wings to the body so the bird is compact and cooks evenly. Some people even sew with twine the large cavity close when trussing. I manhandle the wing tips back so they are tucked underneath the turkey, (think tucking your hands behind your back) and use a 12″ piece of baking twine to tie the legs tightly together after adding a cut-up onion and herbs to the large cavity of the turkey.