Gloss How-To: Brine A Turkey

To end up with a juicy, flavorful turkey, it’s important to start by brining your bird overnight. Don’t be overwhelmed — how to make and set the turkey in the brine (which is essentially a saltwater and herb bath your poultry soaks in for hours) is extremely simple and makes a huge difference in your final product.

There are dozens of brining methods and recipes — I prefer Alton Brown’s brine mix, which I posted here along with three fantastic Thanksgiving menus.

For some other turkey brine variations, here are a few more great options for brining a turkey:

Sara Mounton’s Turkey Brine
Recipe adapted from “The New Thanksgiving Table,” Diane Morgan, Chronicle Books, 2009

Get:

- 2/3 cup Diamond Crystal brand kosher salt
- 2/3 cup sugar
- 6 whole cloves
- 1 teaspoon juniper berries, crushed
- 1 teaspoon black peppercorns, crushed
- 2 teaspoons whole allspice berries, crushed
- 5 fresh sage leaves
- 4 sprigs fresh thyme
- 2 bay leaves
- 8 cups hot water
- 4 cups ice water

In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature. (see last step below for how to brine your turkey)

Emeril Lagasse’s Turkey Brine:

Get:

- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 6 sprigs thyme
- 4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Paula Deen’s Poultry Brine:

Get:

- 1 cup kosher salt
- 4 bay leaves
- 2 tablespoons fresh thyme or 2 teaspoons dried thyme
- 4 cloves garlic
- 3 cups boiling water
- 5 cups ice cold water

Bring 3 cups water to boil in a pot. Mince the garlic. Remove the thyme leaves from stem, if using fresh. Add garlic, thyme, bay leaves, and salt to boiling water. Stir until all the salt has dissolved, and then turn off heat.

Allow mixture to steep for 30 minutes. Stir in 5 cups ice cold water.

Brine Your Bird!

Place your defrosted turkey in a brining bag or a large pot. Cover completely with your brining liquid (add more water if necessary). Place in refrigerator overnight. Remove from fridge, drain and let bird return to room temperature before cooking.