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Whether for Thanksgiving, Christmas, or any celebratory meal, preparing a holiday feast requires you to prioritize. Maybe homemade mac and cheese is nonnegotiable, but you’re fine with stuffing from the box. Maybe you prefer cranberry sauce from a can. But there’s one dish that accepts no compromises: the Thanksgiving turkey.
If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. The process may take a little time (start at least 2 days ahead of the feast), but properly brining a turkey yields the juiciest, most succulent meat—no dryness here. This easy turkey brining method from chef Thomas Keller gives you the best of both worlds: the crispy skin of a dry-brined turkey, but the supreme juiciness of a wet-brined bird. How, you ask? Let’s get into it.
Brining a turkey is one of the best ways to ensure it turns out incredibly moist, flavorful and tender when roasted. While brining does require some planning ahead, it’s a pretty simple process that delivers big rewards. One of the keys is having the right container to brine the turkey in. A 5 gallon bucket is the perfect vessel for brining turkeys up to 25 pounds.
Why Brine a Turkey?
Brining is essentially soaking the turkey in a saltwater solution before cooking. The salt in the brine seasons the meat and breaks down muscle proteins. This allows the turkey to retain more moisture during roasting, so you end up with a juicy, well seasoned bird, rather than a dried out one.
Some other benefits of brining turkey include
- More evenly cooked meat – The salt helps the turkey cook evenly from edge to center
- Better crisped skin – Brined skin crisps up better in the oven
- Increased tenderness – The brine softens muscle fibers
- Added flavor – Brining allows you to infuse flavors into the meat
- Insurance against overcooking – Brined turkey retains moisture even if slightly overcooked
So for the juiciest, most flavorful turkey, brining is a must!
Why Use a 5 Gallon Bucket?
When brining a turkey, you need a container big enough to fully submerge the turkey in the brine solution. A 5 gallon bucket is perfect for turkeys up to 25 lbs.
Benefits of using a 5 gallon bucket include:
- Holds enough brine to cover even a large turkey
- Built in handles make it easy to move around
- Can fit in a refrigerator or be stored in a cool area
- Food safe and won’t react with the brine
- Affordable and easy to find (Home Depot sells them)
- Optional lid available to cover
- Sturdy and won’t spill if knocked over
A food safe 5 gallon bucket designed for brining also works well But a basic Home Depot bucket lined with a brining bag does the trick,
Step-by-Step Guide to Brining in a 5 Gallon Bucket
Brining a turkey in a 5 gallon bucket takes a little planning, but is easy to do. Here is a step-by-step guide
1. Make the Brine
You’ll need 1 cup of kosher salt for every 1 gallon of water. Heat 1 gallon of water and stir in the salt until fully dissolved. Add any other flavorings like garlic, herbs, citrus zest, brown sugar, etc. Cool completely before using.
For a 5 gallon bucket, increase the brine recipe to 5 cups salt and 5 gallons water. Scale up any additional flavorings.
2. Prepare the Bucket
Make sure bucket is clean. Line with brining bag if desired. Rinse turkey inside and out and remove giblets.
3. Submerge the Turkey
Place turkey in bucket breast side down. Pour cooled brine over turkey until fully submerged. If needed, weigh down with a plate to keep immersed.
4. Refrigerate
Cover bucket and store in refrigerator for 8-24 hours, flipping turkey halfway through. Maintain temperature at or below 40°F.
5. Remove and Roast
Remove turkey from brine, rinse and pat dry. Roast as desired, reducing time slightly.
That’s all it takes to end up with an ultra juicy, flavorful turkey! The 5 gallon bucket makes the process easy.
Turkey Brining FAQs
Here are answers to some common questions about brining turkey in a 5 gallon bucket:
How much brine do I need?
Figure about 1 gallon of brine per 4-5 lbs of turkey. So for a 15 lb turkey, you’ll need 3-4 gallons of brine. The 5 gallon bucket will give you plenty of room.
What about food safety?
As long as the turkey stays at 40°F or below while brining, food safety is not an issue. Use a food safe bucket or liner and keep temps in check.
Do I need to adjust cooking time?
You can reduce cooking time by about 30 minutes since the turkey will cook a bit more quickly. But use a meat thermometer and cook until 165°F.
Can I reuse the brine?
It’s not recommended to reuse brine, as bacteria builds up. Make a fresh batch each time.
How long should I brine for?
Most experts recommend brining 8-24 hours. Turkey can get too salty if brined longer than 24 hours.
Can I stuff the turkey before brining?
No, brine cannot penetrate inside if turkey is stuffed. Brine first, then stuff right before roasting.
What about self-basting turkeys?
Pre-basted, self-basting turkeys already contain a salt solution so brining is not needed.
Brining in a 5 gallon bucket takes a little planning, but helps ensure the most flavorful, moist holiday turkey. Give it a try this year for a turkey everyone will rave about!
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Wet brine vs. dry brine:
You have two ways to go here: the wet-brining method or the dry-brining method. Dry-brining involves rubbing a turkey with salt (and possibly some aromatics), then allowing the skin to dry out in the fridge overnight or for up to 3 days. This method is best for achieving crispy skin—but if you want an extra-juicy bird, consider the wet brine.
Wet-brining involves soaking a turkey in a saltwater solution overnight, resulting in an incredibly flavorful bird, plump with moisture. A raw turkey left to soak in unsalted water will plump some, but when there’s salt present, the proteins absorb more of the brine and retain more of that water as it cooks. For example, a 12-pound turkey soaked overnight in a wet brine will weigh over 13 pounds when it emerges. In the oven this added moisture will offset the juices released during roasting, resulting in a very moist bird. A wet brine also provides an opportunity for introducing additional flavors—think apple cider, maple syrup, chile peppers, or star anise.
Detractors of wet brining complain a wet-brined bird can be slow to brown. But Keller’s foolproof method includes a smart final step that results in extra-crispy skin.