Brining is a popular method of flavoring and preparing a turkey for roasting. Brining is the process of soaking food a salt and water mixture. The salt in the brine breaks down the turkey's proteins and allows the meat to absorb water and flavors from the spices. Increased water in the bird, means a moist turkey that will not dry out while it's baking in the oven.
Step 1
Bring the vegetable stock to a boil in a large stock pot over medium-high heat,. Add the salt, brown sugar, peppercorns, and dried herbs, stirring occasionally. When salt and sugar dissolve completely, take the pot off the stove and allow the brine to cool to room temperature.
Step 2
Take the thawed turkey out of its packaging and remove the giblets and neck from the inside of the bird. Rinse the inside and outside of the bird well and pat dry with paper towels.
Step 3
Pour the brine into an extra-large Ziploc bag and add the ice water. Place the turkey in the bag and seal the bag securely. Put the turkey in the refrigerator's bottom drawer, breast side down. Allow the turkey to marinate in the brine overnight. Flip the bird once, to equally marinate both sides.
Step 4
Unseal the bag and remove the turkey. Drain the excess brine into the sink and rinse the bird to remove any excess salt. Pat the bird dry with paper towels. Season and cook the bird as desired.
Tips and Warnings
- Vary the spices used in the brine for different flavor profiles.
- Only brine natural turkeys. Kosher or pre-seasoned turkeys are too salty to brine. Brined turkeys cook 20 to 30 minutes faster, watch your turkey to avoid burning the skin.
Things You'll Need
- 1 14 to 16 pound natural turkey, thawed
- 1 gallon vegetable stock
- Large stock pot
- 1/2 cup light brown sugar
- 1 tbsp. whole black peppercorns
- 1 cup sea salt
- 1 tbsp. dried rosemary, crushed
- 1 tbsp. dried sage
- 1 tbsp. dried thyme
- Paper towels
- 1 Extra-large Ziploc bag
- 1 gallon ice water
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