Deciding how to prepare a turkey for Thanksgiving is a real mission. Cooking this traditional holiday poultry comes with a handful of potential difficulties, such as finding the right size turkey for your group, adding enough flavor, leaving enough time to thaw, and avoiding one of the most common turkey-related problems: making sure it makes t dry out. One way to avoid a dry turkey is to brine it, but exactly how do you properly brine a turkey?
Brining involves immersing the turkey in a salt water solution, which not only seasons the meat from the inside out, but also changes its protein structure. This allows the meat to retain more moisture during cooking, resulting in a juicier and more flavorful turkey. Unlike just brining the surface, which only reaches the outer layers, brining distributes seasoning and moisture throughout the bird. While this extra step isn’t necessary, it can transform any turkey from mediocre to amazing.
If you’re cooking for the first time or preparing a party for a crowd, the process can feel a little daunting. That’s why we consulted expert chefs to share their best tips. Read on to learn how to brine your Thanksgiving turkey like a pro, and for more dinner inspiration, check out the 25 Best Thanksgiving Recipes Ever.
Thaw the turkey.
A common mistake people make when preparing their Thanksgiving turkey is that they don’t realize how long it takes for a frozen turkey to thaw.
According to Chef Chris Nirschel with NEW Catering Serviceyou need to make sure your turkey is completely thawed before you start brining it, “Which can take several days in the refrigerator, so plan accordingly.”
The USDA says a general rule of thumb when thawing your turkey in the refrigerator is about 24 hours for each 4-5 pound bird. For larger turkeys around 20 pounds, you’re potentially looking at somewhere around 5 days of thawing!
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Find the right container for a large volume of brine.
An important component to consider when getting ready to brine your turkey is making sure you have the right container for it. Since the brine takes some time, you’ll need a container that’s not only big enough for your turkey, but small enough to fit in your refrigerator.
Your turkey should be completely covered with the brine, he says Michael Handelchef-instructor at Institute of Culinary Educationso you need either a 10 liter pot with high sides or a salt bag if a large pot won’t fit in your fridge.
“You want to make sure whatever you’re brining your turkey in can fit back into your fridge, as well as make sure your container doesn’t react with your brine and leave an aftertaste,” says Heidi Diestel4th generation farmer at Diestel Family Ranch.
To accomplish this, Chef Thomas RicciVP of Culinary Operations at Devour & Sun basket says “You can use a turkey bag, or (if using a dry brine) a large plate loosely covered with aluminum foil before letting (the turkey) rest in the refrigerator for 36-48 hours before cooking.”
How to make a brine.
A brine is a fairly simple cooking technique. All you technically need to do is create a salt water solution with 1 cup of salt for every gallon of water you use.
While a basic brine consists of just salt and water, chefs highly recommend adding a few other ingredients to enhance the flavor. “Aroma molecules are trapped in the turkey tissue between the cells, so the more intense the flavors in your brine, the more those flavors will potentially be imparted to the meat,” says Erin Millerchef and owner of Urban hearth.
Basic brine recipe
Courtesy of Chef Eric Caronbusiness manager for Lombardo’s Hospitality Group
- 7 liters of water
- 1.5 cups kosher salt
- 0.25 cups of sugar
- Additional spices: citrus fruits, carrots, celery, ginger, garlic, sage, rosemary, fennel, coriander, juniper berries, five-spice blend and dried chilies.
Mix all ingredients in a large container until the salt and sugar are dissolved, then let rest for 24-48 hours. “If your recipe calls for the salt and sugar to be dissolved by heating the brine, make sure the brine has cooled completely before adding the turkey,” adds Chef Handal.
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Buttermilk brine recipe
Courtesy of Chef Chris Nirschel with NEW Catering Service
- 1 whole turkey (12-14 pounds)
- 2 liters of buttermilk
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black pepper
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 large onion, quartered
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 garlic cloves, crushed
A basic brine consists of water, salt and herbs, but chef Chris Nirschel suggests turning it up a notch and using a buttermilk brine. “I like to use a buttermilk glaze,” he says. “Even though it’s not as conventional, it’s very effective.”
To make the buttermilk slaw, Chef Nirschel says “In a large mixing bowl, combine the buttermilk, kosher salt, brown sugar, black pepper, dried thyme, garlic powder, onion powder, paprika, and cayenne pepper. Then stir the mixture until the salt and sugar are completely dissolved.”
Dry brine recipe
If you smoke your turkey, or are just looking for a no-mess, no-fuss option, you might want to consider dry brine, says Chef Thomas Boemer of Revival.
Boemer suggests using your favorite BBQ rub, or if roasting the bird, try a combination of kosher salt, granulated garlic, onion powder, black pepper, thyme, sage and paprika.
“Make sure your turkey is thawed completely and patted dry so there’s no excess moisture,” says Boemer. “Season all surfaces, including the inside of the cavity, the morning before roasting. Leave the turkey uncovered in the fridge overnight, which will dry the skin slightly for a crispy and golden exterior, then roast as usual.”
Consider dividing the bird into parts.
“Turkey breast and turkey legs might as well be from different animals when it comes to cooking technique,” says Erin Millerchef and owner of Urban hearth. “The fact that we’re trying to cook them together with the same technique really mystifies me. The result is rarely good.”
While turkey breast is good because it’s lean, leg quarters need less brine because there’s more fat and connective tissue, according to Miller. In fact, she says that salting the bones can actually dilute the flavor. Instead, she recommends seasoning them with a heavily salted marinade or dry rub.
“After brining the breast, I usually butter it, apply a dry seasoning, tie it into a roll, roast it in the oven, and then reunite it with the bone at the table,” adds Miller.
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Be mindful of the type of salt you use.
Salt is salt, right? Not exactly. According to Handal, using the specific type of salt found in your chosen brine recipe is crucial.
Kosher salt and sea salt have a coarser grain than table salt. And because of different sized granules, the amount of salt in a tablespoon or cup can vary. This means that you cannot substitute one for the other without adjusting the amounts. Not only that but what further distinguishes kosher salt from table salt is that it has no iodine, which affects the taste.
“Table salt and kosher salt differ in density and can have drastically different results,” explains Handal.
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Plan to brine at least 12 hours.
“When you want meat seasoned to the bone, time is your best friend,” says Brian Jupiterhead chef at Chicago border and Ina Mae Tavern. And ideally, Jupiter recommends brining your turkey for 24-48 hours.
According to Handal, you should aim for a minimum cooking time of 12 hours. But don’t go longer than 48 hours, he says, or you risk being ruined.
“If you choose the 48-hour method, reduce the amount of salt you put in your brine by 25% so your turkey isn’t overseasoned,” adds Jupiter.
Do not salt a “pre-brined” turkey.
Many people don’t realize that when you buy a turkey from the store, it sometimes comes pre-brined, meaning it has been injected with a salt solution before being sold.
“Most raw turkeys have already been injected with salt and water, so you don’t want to brine that bird,” says Diestel.
Turkeys that have been deboned will be labeled as “kosher,” “trawled,” or “self-trawled,” so be on the lookout for these keywords when shopping for your Thanksgiving turkey.
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