This easy turkey brine recipe infuses turkey with flavors of lemon, herbs, and garlic.
Indeed,roast turkeyis often dry and bland.
Learn how to use a wet turkey brine, and find out what types of seasonings work best.
Credit:Rob Culpepper; Food Stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle
What Is a Turkey Brine?
Adry turkey brine uses the same solution, but it’s applied directly to the turkey skin and meat.
Then, it sits in a fridge for several days to also season and tenderize the meat.
Credit:Rob Culpepper; Food Stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle
This recipe includes:
Equipment
You’ll also need a large stockpot or food-safe bucket.
The turkey needs to be full submerged in the brine to be most effective.
Then, let it cool completely before putting they turkey in it.
Credit:Rob Culpepper; Food Stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle
Never put a raw turkey in hot brine.
Chill for at least 12 hours and up to 24 hours, or about 1 hour per pound.
You do not need to rinse the turkey after brining; simply pat dry with paper towels.
You also do not need to season the exterior either.
Can a Brined Turkey Go Straight Into the Oven?
We recommend letting the turkey air dry overnight to dry out the skin.
Ingredients
3cupskosher salt
1cup packedlight brown sugar
1large (5 oz.
)lemon, sliced
1/4cupapple cider vinegar
2Tbsp.blackpeppercorns
5(5-in.
)sage sprigs
5(5-in.
)thyme sprigs
4freshbay leaves
2garlic heads(4 oz.
Bring to a boil over high, whisking occasionally to dissolve salt and sugar.
Boil over high, whisking occasionally, until very fragrant, about 1 minute.
