As the holidays approach, many home cooks take on the task of preparing the perfect turkey We all want moist, flavorful and tender meat, but achieving this can be a challenge One technique that helps ensure a juicy and delicious bird is brining. While brining a turkey is pretty straightforward, finding a vessel large enough to submerge the bird can be tricky. This is where a common trash bag comes in handy!
Brining a turkey in a garbage bag may sound unconventional, but it’s actually a very popular technique used by experienced cooks. Though unorthodox, it offers some major advantages over buckets, pots or unwieldy brining bags. In this comprehensive guide, we’ll cover everything you need to know about trash bag turkey brining, along with tips for safe and effective use.
What is Brining and Why Do it?
Before getting into the specifics of brining in a trash bag, let’s review the purpose and benefits of brining poultry:
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Infuses flavor – The salt and aromatics in the brine solution deeply penetrate the meat, thoroughly seasoning it from the inside out.
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Boosts moisture – Brining helps the turkey retain more juices during roasting, keeping it incredibly tender and moist.
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Enhances texture – It breaks down some proteins resulting in a lusher more delicate mouthfeel.
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Promotes browning – Ingredients like sugar contribute to better Maillard reactions for crispy, browned skin.
Simply put, brining makes for more flavorful, fool-proof turkeys with ideal texture and moisture.
Why Use a Trash Bag for Brining Turkeys?
So why choose a trash bag over more conventional vessels for brining? Here are the main advantages:
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Large capacity – Trash bags come in sizes to easily fit turkeys up to 24 pounds. No need for multiple containers.
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Full submersion – Ample room allows the entire bird to be completely covered in brine, even the breast.
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Conforms to shape – The bag hugs the contour of the turkey unlike rigid containers.
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Minimal cleanup – Just throw away the used brining bag when finished!
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Saves space – A collapsed bag takes up less room in the fridge than buckets or pans.
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Low cost – Trash bags are an inexpensive brining vessel compared to pots or specialty bags.
For an easy, effective brining container with little mess or hassle, a basic trash bag is perfect for the job.
Step-By-Step Guide to Brining a Turkey in a Trash Bag
Brining a turkey in a trash bag is simple to do. Follow these guidelines:
Supplies Needed
- 1 clean plastic trash bag (new, food-grade)
- Brine ingredients (water, salt, sugar, spices)
- Large bowl or tray
- Twist tie or bag sealer
Brining Process
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Choose a trash bag rated for food use in the appropriate size for your turkey. Do not use scented or recycled bags.
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Place thawed turkey inside the trash bag.
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Pour prepared brine into bag until turkey is fully submerged. Remove excess air.
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Securely seal the bag shut with a twist tie or bag clip. Make sure no brine can leak out.
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Place sealed bag and turkey in a large bowl or tray to catch potential spills.
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Refrigerate for 8-12 hours per pound, flipping bag periodically. Keep temp at 35-40°F.
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Once time is complete, remove turkey from brine and pat dry. Discard used bag.
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Roast turkey as desired. The brining is now finished!
And that’s all there is to it. With just a basic trash bag, you can easily brine a turkey with great results.
Tips for Safe and Effective Trash Bag Brining
To ensure proper food safety and the most flavorful bird, keep these tips in mind:
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Use only new, food-grade bags to prevent chemicals leaching into the brine.
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Tie the bag very securely to prevent leaks, which can be messy and hazardous.
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Place the bag in a bowl or tray as a precaution – accidents can happen!
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Flip the bag over periodically to evenly expose all sides to the brine.
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Thoroughly pat the turkey dry before roasting to help achieve crispy skin.
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Never reuse a brining bag. Toss it after single use for food safety.
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Chill the brine if needed to keep the temperature consistently around 40°F.
The Effectiveness of This Unconventional Brining Method
While it may seem unorthodox at first, brining in a trash bag has proven to be a smart technique among experienced holiday cooks. The many benefits of large capacity, full bird submersion, and easy cleanup make trash bags an ideal vessel over awkward pots or buckets.
As long as food-safe bags are used and proper guidelines followed, trash bag turkey brining is an efficient, sanitary option. Don’t be afraid to try this simple shortcut – your guests will be delighted with the juicy, flavor-packed results!
Frequently Asked Questions About Trash Bag Brining
What size trash bag do I need?
Choose a trash bag size that can fully accommodate your turkey with extra room for the brine to circulate. For a 12-16 lb turkey, use a 30 gallon bag. Go up to a 50 gallon bag for birds up to 24 lbs.
How long should I brine the turkey?
Plan on brining for 8-12 hours per pound. So for a 16 lb turkey, brine for 128-192 hours. Brining longer than 12 hours per pound increases the risk of over-salting.
What brine ingredients do I need?
A basic brine contains water, salt, sugar and aromatics like peppercorns, herbs and spices. A good guideline is 1 cup salt and 1/2 cup sugar per gallon of water.
Can I stuff the turkey before brining?
It’s best to brine the raw turkey cavity empty. The brine solution won’t be able to fully penetrate and season the meat if stuffed ahead of time.
Is it safe to brine at room temperature?
Always brine turkey in the refrigerator at 40°F or below. Room temperature brining allows bacterial growth. Use ice to keep brine fully chilled.
What are signs of a bad brining bag?
Avoid brining bags that are discolored, brittle, punctured or have any odd odors. Only use new, quality food-grade bags to prevent chemical contamination.
So go ahead and take advantage of this handy trick to streamline your turkey brining this holiday season. Ditch the messy pots and awkward containers. With just a simple trash bag, you’ll be on your way to the juiciest, most flavorful holiday bird ever!
Downright unsafe ways to cook your turkey – Part 2
Jeannie Nichols, – November 14, 2013
Cooking the holiday bird in a bag is nothing new. It is important to know that there are safe and unsafe bags.
Unique regional methods of preparing holiday birds can be downright unsafe. These unique methods are designed to tantalize the senses and produce the perfect turkey – moist breast meat, tender legs and thighs, golden brown skin and memorable flavor.
Michigan State University Extension food safety wants you to have a safe, nutritious and delicious bird for your holiday meals. Two of these unsafe, non-traditional methods are cooking turkey in a brown paper bag or trash bag. Alternative resources can be used to make them safe.
Brown paper bag method
This method involves placing the turkey in a grocery type brown paper bag and cooking the bird at a very low temperature. Brown paper bags were never intended to be used for cooking. The glue, ink, chemicals and other materials used in recycling grocery bags may give off poisonous fumes. Paper grocery type bags are not sanitary and may cause a fire. Intense heat may cause a bag to ignite, causing a fire in the oven and ruining the turkey.
Make it safe – Replace the brown bag with a turkey-size oven-cooking bag. A whole turkey is done and safe when cooked to a minimum internal temperature of 165 degrees Fahrenheit, as measured with a food thermometer. Check the internal temperature in the inner most part of the thigh and wing and the thickest part of the breast.
Trash bag method
A whole turkey is placed in a large trash bag and marinated in salt brine, herbs and spices for several hours at room temperature. It is never recommended to use non-food grade materials as holding containers for food. Chemicals and non-food colors may leach into the food. MSU Extension, along with the United States Department of Agriculture Food Safety Inspection Service recommends marinating meat in the refrigerator, not at room temperature.
Make it safe – Replace the trash bag with a large oven-cooking bag. Refrigerate the turkey during the marinating process and the results will be safe and delicious.
The moral of this article is: If you choose to cook your holiday bird in a bag – make sure it is food grade commercial cooking bag; then you know it is safe for you and your family.
For more information on preparing turkeys read Downright unsafe ways to cook your turkey – Part 1.