Best Turkey Brine Recipe
The holidays are here! Can you believe we are already planning a turkey dinner?! For years I thought brining a turkey was a useless extra step for an already stressful production. Boy was I wrong, and I’m here to tell you why!
Brining a turkey is a great way to ensure that your turkey will be juicy, tender, and flavorful. This is such a fail-proof way to bring the best turkey to your Thanksgiving table!
For years, I have played around with the idea and different turkey brine recipes. I compiled all my favorite seasonal flavors to bring you the best turkey your table has ever been graced with- and with easy steps to follow.
SEASONAL FLAVORS EMBODY THIS TURKEY BRINE, PRODUCING A JUICY AND TENDER MEAT WITH A PHENOMENAL FLAVOR.
Apple Cider Vinegar
- Make a brine concentrate. Add all the ingredients in a medium pan along with roughly 4 cups of water. Allow the pot to come to boil, then simmer for 20 minutes allowing the flavors to extract from the ingredients as well as the oils from the orange and lemon peels. This will be a potent brine concentrate. This also allows time for the salt and sugar to dissolve.
- Allow the brine to cool to room temperature. This is important because you do not want to heat your turkey because it will grow bacteria.
- Add the turkey to the pot first. Since I was working with a smaller 8 lb turkey, I was able to fit mine into a stockpot. If you cannot find a large enough stockpot to fit your turkey, then use a 5-gallon food-grade bucket to hold your turkey and the brine. Add the turkey to the bucket first.
- Pour the brine over the turkey, then add ice water. This is the easiest way to ensure that your turkey is fully submerged in a turkey brine and water solution, without a mess.
- Allow your turkey to rest in the brine for 24 hours maximum. Even if you brine a turkey for only two hours, it still allows time for the meat to absorb the flavor. I recommend brining the turkey overnight. Do not exceed over 24 hours as it can begin to grow bacteria.