To brine or not to brine...that is the question

Sometimes we want a little extra insurance for our turkey to be flavorful and juicy. In that case,  brining is a great option. What is brining? Brining is a process similar to marinating in which the turkey is soaked in a brine before cooking. At the most basic level, a brine is nothing more than a solution of water and salt. Additional flavorings such as sugar and spices can be added to the liquid, but are not required. This soaking gives the meat lots of flavor and helps keep the turkey juicy. Table salt or kosher salt can be used to make the brine; however kosher salt is recommended since it does not contain any additives. You can either prepare your own brining solution or purchase one pre-made. 

Some turkeys are already brined. If you see something on the package like ‘contains 15% salt solution’, your turkey is already brined. Do not brine it again. Also, Kosher turkeys are usually brined. Just make sure to read the label or talk to your butcher if you are not sure whether your turkey is brined or not.

To brine your turkey you will need a large plastic bucket, cooler or a non-reactive stock pot. Start with a turkey that’s completely thawed if using a frozen turkey. Remove the giblet packet and rinse the turkey inside and out. It’s best to keep your turkey in the fridge while brining, but sometimes that is not possible. In that case, a cooler with lots of ice packs will work just fine.

You can make the brine directly in the vessel you will be using (cooler, plastic bucket, etc.). Dissolve 4 cups of Kosher salt in 2 gallons of water. Add 1 cup of sugar, if desired. Mix the brine until the salt and sugar are completely dissolved. The water should be clear; not cloudy. Then add in your favorite seasonings such as bay leaves and dried herbs, if desired.

You will usually want to start the brining process the day before you are going to make your turkey. Place the turkey in the brine solution breast side down. Cover and chill for no more than 6 to 8 hours. When you’re ready to cook the bird, remove it from the brine and dispose of the brining liquid. Rinse the turkey under cold running water. Pat it dry and place it in the fridge overnight until you are ready to cook it. Optionally, you can cook the turkey right away.

You can cook your turkey by your favorite method once it is brined.

We did a brining segment on the Valley Dish program a while back and here are the basics of brining we discussed.

You can make your own brine as discussed in that article or you can purchase pre-made brines from companies such as www.myspicesage.com. Their brine contains French sea salt, sugar, orange peel, black and green peppercorns, toasted onion, garlic, basil and rosemary.

Do you have a favorite brine recipe? We’d love to know. Please leave a comment so we can share your favorites with others.