Brining a turkey means soaking the raw turkey in brine before roasting it. Brine is a mixture of salt and water, but some people also add a sweetener -- for example, sugar, molasses or maple syrup -- or herbs and spices. The salt in the brine helps dissolve the muscle tissue in the turkey, making the meat tender. The sugar improves browning, and the spices improve flavor. Brining takes between eight and 24 hours. During that time, you must keep the turkey cool to prevent the growth of food-borne pathogens. For large turkeys, the ice chest method works well.
Step 1
Prepare the brine on the day before you plan to start brining the turkey. Add the salt, sugar and herbs to the water in a large pot. Bring it to a boil and then simmer until all the salt and sugar has dissolved.
Step 2
Cool the brine in the refrigerator until it is thoroughly chilled.
Step 3
Wash the turkey inside and out.
Step 4
Place the turkey in the ice chest breast side down. Pour the brine over the turkey until the bird is completely covered.
Step 5
Put ice inside plastic bags and seal them. Pack a thick layer of these bags around the turkey on all sides. They will help keep the turkey submerged in the brine.
Step 6
Allow the turkey to brine between eight and 24 hours. Larger and tougher turkeys will take longer than small, young tender turkeys.
Step 7
Prepare the stuffing according to your favorite recipe.
Step 8
Remove the turkey from the brine. Rinse it in cool water inside and out. Pat it dry with paper towels.
Step 9
Stuff and roast the turkey.
Tips and Warnings
- If your ice chest is a lot larger than your turkey, you might want o use a large bag inside the chest. Put both the turkey and the brine inside the bag and seal it tightly. Pack the ice on the outside of the bag.
- Don't let the turkey get above 40 degrees Fahrenheit during the brining process. Keep an eye on the ice bags. If they thaw, fill them with fresh ice.
Things You'll Need
- A large ice chest or cooler
- Turkey, thawed
- 1 1/2 to 2 cups kosher salt
- 1 1/2 to 2 cups of sugar or molasses
- Crushed bay leaves or dried thyme
- 2 gallons cold water
- Large pot or Dutch oven
- Extra large food-grade plastic bags (optional)
- Large food-grade plastic bags with zip lock or twist ties
- Ice
- Stuffing made with your favorite recipe
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