Make this year\u2019s turkey one to remember by maximizing flavor, juiciness, tender meat, and crispy, golden skin. Use a brine or marinade for your bird. Several years ago, I started to brine my Thanksgiving turkey, and I continue to do it today.<\/p>\r\n
There are two differences between brining and marinating. The first is the base. For brining, you need a salt base. For a marinade, you need an acidic base like vinegar. The second difference is the amount of time needed to complete the process. Brining takes longer than marinating, as the salt needs more time to work on the meat and get through the bird. Marinating typically only reaches into the first quarter inch of the meat.<\/p>\r\n\r\n\r\n\r\n
Brining<\/strong><\/p>\r\n\r\n\r\n\r\n During brining, the turkey absorbs extra moisture, which helps it stay juicy. The salt breaks down some of the turkey\u2019s proteins, making it more tender and adds flavor. Brining means making a saltwater solution and submerging the turkey for up to 24 hours before roasting. This technique is called wet brining.<\/p>\r\n\r\n\r\n\r\n When you\u2019re constructing a brine, what matters is the amount of salt compared to the amount of water. Many brining recipes call for several aromatics\u2014carrots, celery, onions, spices, herbs, etc. in the brine. They do not affect the flavor of the turkey much beyond the skin.<\/p>\r\n\r\n\r\n\r\n Turkey Brine Formulas<\/strong><\/p>\r\n\r\n\r\n\r\n Turkey Size\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kosher Salt<\/p>\r\n\r\n\r\n\r\n 8 to 12 pounds \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 gallons \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 1\/2 cups \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n 13 to 17 pounds \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 1\/2 gallons\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 3 1\/4 cups \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n 18 to 22 pounds \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 gallons \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 3\/4 cups \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n Fresh turkeys are best for brining.\u00a0 Turkeys labeled \u201ckosher,\u201d \u201cenhanced,\u201d or \u201cself-basting,\u201d are usually already brined. If you purchase a fresh (not frozen) turkey, be sure to use it before the date on the label.<\/p>\r\n\r\n\r\n\r\n Clear out space in the fridge big enough to fit a container that is large enough to hold the turkey. Your refrigerator should be set to 40\u00b0F or below. Keep the turkey covered and refrigerated while brining.<\/p>\r\n\r\n\r\n\r\n Next, add the salt to a large food-grade container, stockpot, or brining bag. Pour in half of the water and stir until the salt is dissolved. I find using warm water aids in dissolving the salt. Add the remaining water. Add in any additional ingredients. Submerge the fully defrosted turkey (neck and giblets removed) in the brine solution, and refrigerate for 24 to 36 hours.<\/p>\r\n\r\n\r\n\r\n Before roasting the turkey, remove from brine, and pat dry all over with paper towels. For crisper skin, brine two or three days in advance, and let the turkey air-dry at least overnight and up to two nights, uncovered, in the refrigerator on a rack set in a rimmed baking sheet.<\/p>\r\n\r\n\r\n\r\n Marinating<\/strong><\/p>\r\n\r\n\r\n\r\n Marinating is a soaking technique, which enhances the flavor and tenderness of meat. A marinade brings a layer of moisture that helps prevent drying and produces golden and flavorful skin. When making a marinade, you will want to keep in mind that a good turkey marinade needs three things:<\/p>\r\n\r\n\r\n\r\n <\/p>\r\n Any marinade recipe can be used and scaled for your specific bird\u2019s size. Marinate the turkey for 8-12 hours in the refrigerator.<\/p>\r\n\r\n\r\n\r\n Take the thawed turkey out of the bag, remove the neck and giblets, and discard all the liquid. Thoroughly pat dry the inside and outside of the turkey with paper towels.<\/p>\r\n\r\n\r\n\r\n In a blender or a food processor, mix all the marinade ingredients.<\/p>\r\n\r\n\r\n\r\n Place a large brining bag in a large bowl. Put the turkey inside with the open cavity facing up. Pour some of the marinade inside the cavity and the remainder all around the turkey. Close up the bag and massage the bag around to ensure the marinade is covering all parts of the turkey.<\/p>\r\n\r\n\r\n\r\n Refrigerate for 8-12 hours, rotating the bag of turkey to ensure even distribution of the marinade on the turkey. The longer you marinate, the stronger the flavor. Discard any leftover marinade that has touched raw meat.<\/p>\r\n\r\n\r\n\r\n Before roasting, take the turkey out of the marinade and place it on a rack for at least two hours in the refrigerator. Allow the turkey skin to dry thoroughly. Use paper towels to pat it dry if needed. The dryer the skin, the better it browns.<\/p>\r\n\r\n\r\n\r\n Cooking<\/strong><\/p>\r\n\r\n\r\n\r\n For safety\u2019s sake, cook the turkey at 325\u00b0F until a food thermometer inserted in the thickest part of the thigh, avoiding the bone, reads 165\u00b0F. Most people will consider this undercooked, so go to 175-180\u00b0F. If the bird is stuffed, the stuffing should also register 165\u00b0F. Poultry may have a slight pink color and still be at a safe temperature.<\/p>\r\n\r\n\r\n\r\n After removing the turkey from the oven, let it rest for 20 minutes before carving. Not only will it continue to cook, but letting the bird rest also helps the meat retain its juices and stay moist when carved.<\/p>\r\n\r\n\r\n\r\n In my opinion, a brined or marinated turkey is always the ultimate winner at any holiday gathering. This year brine or marinate your Thanksgiving turkey for a flavorful meal!<\/p>\r\n\r\n\r\n\r\n Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator<\/p>\r\n\r\n\r\n\r\n Sources:<\/p>\r\n\r\n\r\n\r\n\r\n
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