Ree's Turkey Brine Recipe Is the Key to Your Best Thanksgiving Bird Yet (2024)

FAQs

How to brine a turkey for Thanksgiving? ›

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).

Both ways produce a flavorful and moist turkey but have other important considerations that may impact your choice. Wet brines infuse flavor and moisture more quickly than dry brines; however, a larger vessel for the brining process will be needed as well as enough refrigerator space.

According to a study by the food safety experts at the USDA, washing or rinsing raw turkey can put you at risk of foodborne illness. There's only one time you should wash a raw turkey, and that is after brining. Otherwise, do not wash a turkey before cooking.

Yes, you can brine a frozen turkey! Whether dry brining or wet brining, you'll want to start by defrosting the turkey enough to remove the giblets from the cavity. From there, you can prep the turkey as you please.

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

"If you want to you can, but you don't have to," says Miller. "Most turkeys are already brined. Butterball turkeys have a solution in them that really helps to keep them moist and juicy and tender. If you're going to brine it, we do suggest that you cut down on the salt.”

Brining for too long can result in meat that tastes overly-salty and has a spongy texture. If you're not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry, and refrigerate for up to two days.

Continue to roast until internal temperature reaches 165°F. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently. Remove turkey from the oven and allow to stand for 20 minutes before carving.

What is an alternative to brining a turkey? ›

Brining Alternatives. By far the most common alternative is plain old salting. When you salt a turkey (or chicken) breast, meat juices are initially drawn out through the process of osmosis (yes, this time it really is osmosis at work).

First Things First: Best Birds for Brining

Before brining turkey or any type of poultry, select a bird that's labeled “natural.” Turkeys labeled “self-basting” have been injected with salt solutions or other flavoring additives, which can lead to overly salted meat if they're then brined.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

Finally, you may choose to brine an injected turkey but can cut the amount of salt by half.

Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt is dissolved. Let the liquid cool slightly; it's fine if it's still a touch warm. Pour the brine solution over the turkey.

"Probably the number one fear people have with turkeys on Thanksgiving is dry meat, aside from undercooking it," she says. "And a brine is a really great way, even if you go a few degrees over your desired cooking temperature, if you forget the turkey in the oven for some reason [to help avoid over-cooking].

If you're going to Brine your turkey get it the Sunday before thanksgiving. Let it sit in the fridge to defrost. You want to Brine your Turkey for a full 24 hours so that it's the most flavorful.