Those of you who brine your turkey ahead of roasting know it’s a great way to add extra flavor and moistness to your bird. We sat down with our Culinary Director, Sergio Martinez for his go-to brine recipe over the years which will infuse great flavor and tenderness to your bird.
We recommend brining your turkey for a full 48 hours for the best outcome, but target at least 24 hours so your brine has a chance to do its work.
Add all ingredients (except wine) in a large pot, bringing to a boil. Turn heat off.
Once cooled, add wine to brine mixture, stirring it in.
Submerge prepped turkey* in brine
To prep turkey: Take out giblets/innards, set aside; Rinse bird with cold water inside and out, poke a few holes with fork on breasts and legs, to help brine to penetrate better.
Do not add giblets / innards. These are great to use with your gravy later.
Allow to brine for 24-48 hours in fridge.
Night before roasting:
Pull turkey out of brine the night before roasting, pat dry with paper towels.
Allow to rest and air-dry in fridge uncovered. This will help ensure a crispy skin while roasting.
Day of:
Roast turkey as you normally would, with preferred herbs and spices. We like to simply insert pieces of butter (about half a pound for the whole bird) underneath the skin) before roasting.
The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.
Make the brine. Using the ratio of one cup kosher salt to one cup sugar per gallon of water, combine all your brine ingredients in a large pot, and bring to a boil to dissolve the salt and sugar. ...
Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.
Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.
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