I brine my Thanksgiving turkey every year because its the right thing to do. Brining is the process of soaking a turkey in a very salty solution for a certain amount of time. This lets the salt get into the turkey and change the molecular structure of the meat. It doesnt turn it into a salty mess, either. It just results in a juicy, fantastic turkey. If youve never brined a turkey, youll just have to trust me on this. It really makes all the difference in the world and adds so much wonderful flavor.
You can buy ready-made brining solutions. I used to buy one at Williams-Sonoma. But making one is a cinch, too. You basically need salt, apple juice (or cider), orange peel, and a mix of other seasoning ingredients. You can even make the brine ahead of time and put it in the fridge until you’re ready to put the bird in it. This really is the easiest and most effective way to season a turkey. Give it a try!.
Yes! Brined turkeys are so much more flavorful and juicy than non-brined birds. Turkey brining isn’t hard, but it does take some time, so plan ahead and you’ll be ready. Once you brine a bird, youll never go back. Just keep the following points in mind:
Though you can brine a frozen, thawed bird, its best to brine fresh turkeys. Brining a frozen turkey isnt always necessary, because frozen turkeys are typically already injected with a sodium solution. Putting this into a well-salted brine could lead to over-seasoning. There are, however, some organic frozen turkeys that have a much lower concentration of the sodium solution. That said, its best to stick to a fresh turkey for optimal brining results and flavor!.
If you’re not careful, making homemade turkey gravy from the skin of a brined turkey can make the gravy very salty. Dont worry, Ill show you a few steps that will prevent this from happening.
I think roasting the bird is best because it doesn’t need any special tools (except maybe a good meat thermometer to make sure it doesn’t get too done!) You could also smoke this brined turkey if you wanted. If you want to fry it, though, take the turkey out of the brine 24 hours before frying. Let it sit uncovered in your refrigerator during that time so the outside has a chance to dry. You should never put a turkey straight from the brine into hot oil, because the extra water can cause a lot of dangerous splattering!
Brine, then spatchcock. Spatchcocking a turkey is a technique that essentially butterflies the bird. You remove the backbone so the turkey lies flat and cooks quicker than a whole bird. That said, a spatchcocked turkey also absorbs salt and seasoning quicker than a whole bird. So, to avoid a too-salty turkey, brine your bird first, then, do the spatchcocking.
Cook the stuffing separately if you plan to brine your bird. Turkey juices that have been brined are usually pretty salty, and they can get into your stuffing and make it too salty. Brined or not, Im a big proponent of baking the turkey and stuffing separately. If you bake the stuffing separately, the top will be crisp and browned, but if you cook it in the turkey, it will just steam. Second, cooking the stuffing separately means you dont have to worry about cross contamination.
Yes—you want every inch of that bird in brine so that it absorbs as much flavor as possible. If you dont have enough liquid to submerge the turkey, just add more water.
Shoot for at least 16 hours but no longer than 24 hours. If you brine it any longer than 24 hours the turkey will be too salty.
Yes! Do not leave a turkey brining on the counter or itll spoil. Treat it just like you would a raw turkey, because thats what it is—always refrigerate it!.
Because the brine is salty, you will need to carefully rinse the turkey (inside and out!) to get rid of some of the salt. I actually like to soak mine in cold water for about 15 minutes. You should only rinse a turkey at this point. If you don’t brine it, you don’t need to rinse it. But you should definitely brine it, just so Im clear. Advertisement – Continue Reading Below.
Oh, I know how it goes. Around this time every year, I feel like I have plenty of time to post Thanksgiving recipes on my small food blog. I think, “Its not even Halloween yet. Ive got all the time in the world!” Then it happens. Its the same every year. We put our kids in Iron Man and Richard Nixon costumes and take them trick-or-treating in our cute little town. By the time they’re done with candy, which is about twenty hours later, it’s Christmas. And I’m looking around my kitchen and my little food blog like, “Okay… what just happened?”.
After that, I ask my kids if they still have any candy because I really want sugar. And they tell me to go bake a pie or something. Smart aleck little varmints. Anyway, today Im sharing my step-by-step method for brining a turkey. I brine a turkey every year.
Strip the leaves off the rosemary sprigs, measure the salt, sugar, bay leaves, and peppercorns. Inhale. Exhale. Thank the Lord above for the aromas that spring forth from the earth.
Now, bring the mixture to a boil, then immediately turn off the heat and cover the pot. Let the mixture cool to room temperature. If you want to speed up the cooling process, you can put it in the fridge or freezer.
Now you’ll just need to seal up the bag and refrigerate it for at least sixteen hours. Twenty-four hours is better, though, especially for a large turkey. If you want to make sure the turkey brines evenly, flip it over two thirds of the way through. Place the turkey in the bag with the breast side down. Just pretend you’re an obstetrician and you’re trying to get a breach baby to flip!.
Note: This is enough brine for a 20-pound turkey. If you think the turkey needs even more water, just add more. If youre using a much smaller turkey or a turkey breast, just halve the recipe.
Brining a turkey breast is a great way to help ensure it stays juicy and flavorful when cooked. But how long should you brine a turkey breast for best results? Here’s a detailed look at brining times for turkey breast.
What is Brining and Why Brine Turkey?
Brining is the process of soaking meat in a saltwater solution (the brine) before cooking. For turkey breast, brining serves a few purposes:
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It helps the breast meat retain moisture and prevents it from drying out during roasting. Turkey breast meat is quite lean so it can easily dry out.
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It enhances flavor by allowing the salt and other flavorings in the brine to fully penetrate the meat.
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Brining begins to break down some of the proteins, resulting in a more tender texture.
So if you want a juicy, flavorful and tender turkey breast, brining is highly recommended.
How Long to Brine a Turkey Breast
The optimal brining time for a bone-in skin-on turkey breast is 12-24 hours. Here are some more specifics
- Minimum brining time: 8 hours
- Ideal brining time: 12-18 hours
- Maximum brining time: 24 hours
Any less than 8 hours may not allow enough time for the brine to fully work its way into the meat.
Brining for the ideal window of 12-18 hours gives time for the meat to absorb the brine while preventing the meat from becoming overly salty
At 24 hours, the meat is fully saturated but the flavor may start becoming too salty. Do not brine for longer than 24 hours.
Tips for Brining Times
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Use a cool brine: Make sure the brine is completely cooled before adding the turkey breast. The brine must be kept cold (below 40°F) to prevent bacterial growth.
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Fully submerge The entire breast must be fully covered by the brine during the process
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Temperature of meat: Thawed turkey breast will brine faster than frozen. If starting with frozen, add a few more hours.
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Salt concentration: The less salt used in the brine, the longer the brining time needed. A weaker brine needs up to 24 hours for full penetration.
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Bone-in vs boneless: Bone-in turkey breast may need a little more time compared to boneless.
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Pre-brined turkey: If using a “pre-brined” turkey breast, reduce brining time to avoid over-brining.
Signs Your Turkey Breast is Brined Correctly
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The meat should feel moist and plump, not dry or shriveled.
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Press the meat gently – it should feel tender without feeling mushy.
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The meat will be infused throughout with the flavors of the brine ingredients (salt, aromatics, etc).
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When cooked, the breast meat will be juicy, tender and full of flavor.
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If brined too long, the breast may taste overly salty once cooked.
Brining Guidelines for Different Turkey Breast Sizes
Small turkey breasts (2-3 lbs): Brine for 10-16 hours
Medium turkey breasts (4-6 lbs): Brine for 12-18 hours
Large turkey breasts (7-8 lbs): Brine for 18-24 hours
These times are general guidelines but the thickness of the breast also impacts brining time needed. Thicker pieces need a little more time. Monitor for doneness as described above.
Brining Tips
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Use a non-reactive container like a stainless steel pot or plastic bucket. Do not use reactive metals like aluminum.
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Make sure the breast is fully submerged. Weigh it down with a plate if needed.
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Chill the brine before adding the turkey. The brine must be kept refrigerated.
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Rinse the breast well after brining and pat dry before cooking. This helps remove excess surface salt.
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Let the breast rest after cooking for juices to redistribute. This helps ensure a moist interior.
Sample Brine Ingredients
While water and salt are the key components, brines often contain aromatics and sweeteners:
- Water
- Salt (kosher or sea salt)
- Sugar or other sweetener
- Herbs (rosemary, thyme, sage, etc)
- Spices (peppercorns, mustard seeds, etc)
- Garlic
- Citrus (lemon, lime, orange)
- Onion
- Apple cider vinegar or white vinegar
Feel free to get creative with your own signature brine!
For best results when brining a whole turkey breast, allow it to soak in the cooled brine for 12-18 hours. This gives enough time for full flavor and moisture penetration without getting overly salty. Make sure the breast stays chilled during brining for food safety. Then rinse, pat dry and roast as desired for a guaranteed juicy and delicious holiday centerpiece!
The perfect turkey brine
FAQ
Can you brine turkey breast too long?
Can I brine a turkey for 3 days?
How long can a brined turkey stay in the fridge?
What is the downside of brining turkey?
How long do you brine a turkey breast?
Cover the container or seal the bag, and place in the refrigerator. Brine the turkey breast for 12 to 24 hours, but no longer than 24 hours or the brine will make the meat start to turn mushy when cooked. When ready to cook, or if the 24 hours elapses, remove the turkey from the brine and pat dry with paper towels or a clean dishtowel.
How do you make turkey brine?
Check these out: To prepare turkey brine, bring 2 cups of water to a boil in a medium pot. Add the salt and sugar and stir to dissolve. Remove the pot from heat, add the rest of the ingredients, stir, and let cool to room temperature. If pressed for time, let the vegetables and spices steep for 10 minutes, then cool down with ice.
How do you cook a brined turkey breast?
Brined turkey breast needs some extra prep time, but it’s so worth it for the juicy results. In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours. Heat oven to 325°F.
How do you brine a turkey breast in a crock pot?
In a large container, combine the salt, brown sugar, vinegar, and water. Place the turkey breast in the brine, making sure it is completely submerged. Refrigerate the turkey for at least 24 hours, or up to 48 hours. Preheat the oven to 325 degrees Fahrenheit. Remove the turkey from the brine and pat it dry.
Should you rinse a turkey breast After brining?
Rinse and pat dry: After brining, it’s important to rinse your turkey breast under cold water to remove any excess salt. You’ll also want to pat it dry before cooking, this helps to achieve that perfect, crispy skin once it’s cooked. Keep it cool: Always make sure your brine is cooled down before adding your turkey.
Can You brine a turkey breast in the fridge?
If you don’t have enough room in your fridge, you may brine the turkey breast in a container in a cooler filled with ice or ice water. You will need to make sure that the temperature in the cooler doesn’t go above 40°F maximum, which is the safe temperature to store uncooked turkey, brine or no brine.