Turkey Brining: A Bulletproof Recipe

By: Chef Greg Comstock and Anthony Comstock*

Brining a turkey may sound intimidating, but it is actually a very easy way to ensure a tender, juicy turkey. Chefs brine all kinds of meats to enhance their texture and flavor. Brining is a good way to impart flavors that simply seasoning the surface cannot match. The salt in the brine also draws moisture out of the skin so it roasts to a crispy golden brown. However, perhaps the best benefit of brining is that it  traps moisture in the bird, producing a tender turkey! 

To brine your turkey, you will need a large (22-quart) food-safe bucket. Brining containers are available from Amazon or can be picked up from a restaurant supply store. The container will need to be large enough to hold your turkey and two gallons of brine.

 

Basic Turkey Brine Recipe:

2 gallons of water

1/3 cup brown sugar

1 1/2 cups kosher salt

 

The salt-to-water ratio is important, as is using kosher as opposed to table salt. Table salt will make your meat too salty! Otherwise, feel free to make it your own! I like to add about 1/4 cup black peppercorns, a few sprigs of fresh thyme and 3 or 4 bay leaves. Garlic cloves and/or shallots are other options.

Note: Making your brine ahead of time and refrigerating it overnight is best to ensure the brine is cold enough to prevent bacterial growth when adding the turkey.

 

Method:

First, assemble your brine. Heat the salt, sugar, and 1 gallon of water in a large stock pot on low heat, constantly stirring until the salt and sugar are fully dissolved. If you choose to use fresh aromatics, add those to the mix as well.

Remove from the heat and add the second gallon of water. Adding the other gallon of cold water back in starts the cooling process. It is very important to fully cool your brine before adding the turkey. Warm brine will start to cook your turkey and can encourage bacterial growth. (As stated above, it is ideal to refrigerate the mixture overnight.) Once the brine is mixed and cooled, place your turkey in the large container and add the brine until the turkey is fully submerged. It may not require the whole two gallons.

 

Timing:

A good rule of thumb is at least an hour in the brine per pound of turkey for this recipe. For example, if you have a 15-pound turkey, you would need at least 15 hours of brine time, and no more than 24 hours. It is possible to adjust the salt ratio higher for less time in the brine or lower for an extended brine bath, but this is a good basic recipe to start with!

 

Finish:

Once your turkey is done brining, drain the liquid and place the turkey on a rack on a sheet pan, and let it air dry in the refrigerator for 24 hours. Letting the bird fully dry is essential for a dark crispy skin.

 

Timeline:

Monday - make the brine and cool.

Tuesday - brine the turkey.

Wednesday - let the turkey dry.

Wake up Thursday with a beautiful brined turkey!

 

Congratulations Chef, now you have a fully brined turkey. It was a three-day process, but you did it. Happy Thanksgiving y’all!

 

*Anthony is in second grade and deserves credit for the adjectives in this article.