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How to Brine a Turkey

Date Added: Jun 26, 2011 American Culinary skills
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Prep Time

10 mins

Cook Time

24 hrs

Ready In

24 hrs 10 mins

Serving

8

*to adjust serving size click on "serving box".

Description

Watch Chef Johnny Vee show you how to brine a turkey. He shows you both the dry and wet techniques. This will make your next Thanksgiving Day turkey perfect!


Ingredients

  • 1/3  Cup(s) Kosher salt
  • 1
  • 1 ½  Tea Spoon(s) Dried rosemary
  • 2
  • 1 ½  Tea Spoon(s) Dried sage
  • 3
  • 1 ½  Tea Spoon(s) Dried thyme
  • 4
  • 1 ½  Tea Spoon(s) Dried marjoram
  • 5
  • 1 ½  Tea Spoon(s) Dried celery seeds
  • 6
  • 2  Each Bay leaves, crumbled
  • 7
  • 2  Table Spoon(s) Sugar
  • 8
  • 1  Tea Spoon(s) Red chile flakes
  • 9
  • 1  Table Spoon(s) Lemon or orange zest, finely diced
  • 10
  • 1  Table Spoon(s) Juniper berries
  • 11
  • 1  Tea Spoon(s) Black pepper
  • 12
  • 8  Table Spoon(s) Butter, softened
  • 13

Directions

    1. For a dry brine:
    2. Mix all ingredients in a bowl.
    3. Brush your turkey with the brine.
    4. Let the turkey sit in the refrigerator for 24 hours.
    5. Then pat the turkey dry and coat with goose fat prior to cooking.
    6. Take your soften butter and rub it between the skin and the meat of the turkey. This will help keep it moist.
    **See accompanying recipes for directions and ingredients for the wet brine.

     

    Wet Brine Technique

    Ingredients

  • 1 Each Brinig bag
  • 8 Quart(s) Water
  • 2 Cup(s) Kosher salt
  • 1 Cup(s) Honey
  • 2 Each Fresh thyme
  • 8 Each Galic cloves, peeled
  • 2 Table Spoon(s) Black pepper
  • 1 Each Lemon
  • 2 Table Spoon(s) Olive oil
  • 1 Cup(s) Goose fat at room temperature
  • Directions

    1. For the Wet brine:
    2. Mix all ingredients in the brining bag.
    3. Then let turkey sit for 12 to 18 hours.
    4. When removing the turkey do not rinse, just blot both the outside and inside dry.
    5. Next coat the tukey with the goose fat.
    6. Your turkey is now ready for roasting!

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