We shouldn’t automatically brine a turkey. It depends on the turkey. If we buy a self-basting turkey then we ought not to brine because it will be too salty. Essentially, it’s already brined. This year I bought a heritage turkey from a small family operated farm. They have a booth every week at my local farmer’s market and this Thanksgiving I wanted to try a fresh heritage-breed turkey. Heritage turkeys are free to roam, eat insects, mature naturally, and be a turkey the way God intended. To learn more about heritage turkeys I’ve linked to this article, “Why a Heritage Turkey is the Best Thanksgiving Bird – and How to Get One.”
Why Brine a Turkey
The bottom line is that a properly cooked brined turkey will be juicer, especially the white meat. We also have the opportunity to add subtle flavor making each bite of turkey dipped in mashed potatoes and gravy even more delicious.
Turkey Brine
10 quarts of water (2 1/2 gallons)
2 1/4 cups of table salt
2 1/4 cups of apple juice
orange peels from 3 oranges
3 bay leaves
2 garlic cloves peeled and sliced thin
1 apple, sliced top to bottom in 1/8 inch slices
1 Tablespoon of black peppercorns (omit AIP)
1 sprig of fresh rosemary
1 handful of fresh sage leaves
1 large brining container
Note: This was the perfect amount for my 15 pound bird. If you have a bigger bird you may need to scale up this recipe
1. Gather ingredients, measuring tools, and a large container that can hold the turkey and 2 1/2 gallons of water. Also, make sure the container fits in the refrigerator.
2. Add 2 1/4 cups of table salt to 1 quart (4 cups) of water in a small pot and stir until salt is melted and the water looks milky white. Add saltwater, orange peels, apple juice, and apple slices to brining container.
3. Add everything else – bay leaves, garlic slices, peppercorns, rosemary, and sage to 1 quart of water and simmer over medium-low heat to start releasing some flavors, but do not bring to a boil.
4. Add the warm aromatics and cooking water to the brining container. Measure and pour the remaining 8 quarts water to the container and add a few frozen gel packs to cool the brine.
5. Place the turkey in it’s bath.
6. Brine turkey in the refrigerator overnight for 12 hours.
7. Rinse the turkey with tap water, dry it with paper towel, and let it sit at room temperature for a couple of hours before roasting.
Turkey Brine
Ingredients
- 10 quarts of water (2 1/2 gallons)
- 2 1/4 cups of table salt
- 2 1/4 cups of apple juice
- orange peels from 3 oranges
- 3 bay leaves
- 2 garlic cloves peeled and sliced thin
- 1 apple, sliced top to bottom in 1/8 inch slices
- 1 Tablespoon of black peppercorns
- 1 sprig of fresh rosemary
- 1 handful of fresh sage leaves
- 1 large brining container
- Note: This was the perfect amount for my 15 pound bird. If you have a bigger bird you may need to scale up this recipe
Directions
- Step 1 1. Gather ingredients, measuring tools, and a large container that can hold the turkey and 2 1/2 gallons of water. Also, make sure the container fits in the refrigerator.
- Step 2 2. Add 2 1/4 cups of table salt to 1 quart (4 cups) of water in a small pot and stir until salt is melted and the water looks milky white. Add saltwater, orange peels, apple juice, and apple slices to brining container.
- Step 3 3. Add everything else – bay leaves, garlic slices, peppercorns, rosemary, and sage to 1 quart of water and simmer over medium-low heat to start releasing some flavors, but do not bring to a boil.
- Step 4 4. Add the warm aromatics and cooking water to the brining container. Measure and pour the remaining 8 quarts water to the container and add a few frozen gel packs to cool the brine.
- Step 5 5. Place the turkey in it’s bath.
- Step 6 6. Brine turkey in the refrigerator overnight for 12 hours.
- Step 7 7. Rinse the turkey with tap water, dry it with paper towel, and let it sit at room temperature for a couple of hours before roasting.
