Brining Tips For a Juicy Thanksgiving Bird

Brining is the secret to preparing perfect poultry. 

Saveur
Saveur

If “Turkey Anxiety” was a real term, it’s a mutual feeling that all Thanksgiving hosts share. Nothing is more disappointing than slicing into a dry bird after hours of anticipation. Make sure this doesn’t happen! Here are the basic rules of how to brine:

Ingredient Ratios:

  • 1 lbs of turkey per person
  • 1 gallon water per 12 lbs of turkey
  • 1 cup salt + 1/4 cup sugar dissolved per 1 gallon water

Of course, herbs and spices will add great flavor. Get creative with infusing different ingredients to the brine! Here is a cider and citrus recipe.

Apple-Cider-Citrus-Turkey-Brine-with-Herbs-and-Spices-11
Wicked Good Kitchen

Dissolve all ingredients in water and bring to a boil. Allow the brine to cool.

Apple-Cider-Citrus-Turkey-Brine-with-Herbs-and-Spices-33
Wicked Good Kitchen

Completely submerge thawed turkey into an airtight plastic bag or sealed container and let it marinate for 12 – 24 hours, depending on the weight of the turkey.

Apple-Cider-Citrus-Turkey-Brine-with-Herbs-and-Spices-34
Wicked Good Kitchen

This infograph is a perfect instructional how-to guide to brining your bird. Trust us, this definitely makes a huge difference. Carve proudly this Thanksgiving!

Real Simple
Real Simple

Reena Retuta

Reena Retuta

As a Culinary Adventurist, getting her hands into food before it gets onto the plate comes naturally to Reena. She spit-roasted her first whole pig at the age of eight, harvested hazelnuts in Italy, butchered a lamb at a ranch in Australia, spent a summer splitting open live lobsters at a traveling pop-up kitchen in Holland, and visits a small vineyard along the central California coast to make wine and olive oil each year. She’s determined to find the elusive white truffle in her lifetime. A graduate from the University of Gastronomic Sciences in Italy, Reena holds a deep appreciation for cultural traditions in food, and her favorite simple pleasure is sharing a meal al fresco.

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