How to Brine a Turkey- Easy Turkey Brine Recipes

What does it mean to brine a turkey?

Brining is a way of marinating and adding moisture to lean meat. Soaking a turkey or other meat for a few hours, overnight or days before cooking in a solution of salt and water ensures moist results. Some recipes call for adding other flavoring ingredients to the brine, such as sugar, herbs, and spices, but they are not necessary. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow our instructions to prepare a perfect-brined turkey for your next feast.

Savvy cooks have learned that brining the traditional Thanksgiving bird before roasting produces moist meat. Wild turkeys benefit even more from this treatment, as they have less fat than their domestic counterparts.

For the best results, brine your turkey overnight. You will need a large, nonaluminum container to hold the turkey and brine; a stockpot or a clean, food-safe bucket such as a pickle pail works well.

Dissolve 2 cups canning/pickling salt or kosher salt in 2 gallons of cold water in the brining container. Add the turkey and place a heavy ceramic plate on top of it to keep it submerged. Cover the container and refrigerate it overnight, turning the bird once if possible. The next day, rinse the bird and pat it dry; it is now ready for your regular roasting preparations.

Some cooks add additional flavor to the brine by mixing in a cup or so of brown sugar, molasses or maple syrup. You can also add about 2 tablespoons mixed pickling spices or a few sprigs of fresh herbs to add a light flavor note to the turkey.


How long do you cook a 22 pound turkey?

A disclaimer: turkeys vary, and so do home ovens. But generally, you will want to cook an unstuffed turkey for about 15 minutes per pound, at 325 degrees. For an 18-pounder, about four and a half hours would do the trick. Roasting a stuffed bird will lengthen the cooking time.

However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking.

COOKING GUIDELINES

12- to 16-pound turkey: roughly 4 hours.
16- to 20-pound turkey: roughly 5 hours.
20- to 26-pound turkey: 6 hours or more.



Watch Youtube.com Video: Turkey Brine Recipes Emeril Lagasse



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