Mel C.’s Turkey Brine
Show your guests that you took extra time and love into preparing the turkey for Thanksgiving by brining it. I’m a big believer that the brine makes the turkey. Not only does it tenderize the meat by breaking down the muscle fibers, but it also offers a fantastic opportunity to customize the flavor of your Thanksgiving feast. By carefully selecting the ingredients for your brine, you can infuse the turkey with unique flavors that elevate your meal and make it truly special.
Ingredients:
1 whole turkey (12-14 lbs)
1/4 kosher salt
1 garlic bulb, peeled and minced
1/2 bunch of sage
1/2 bunch of rosemary
1/2 bunch of thyme
2 honey crisp apples, sliced (do not peel)
2 oranges, sliced (do not peel)
2 pears, sliced (do not peel)
1 gallon of organic turkey stock
1-2 gallon of water (if needed : reference #4 in instructions)
Instructions:
Choose a fresh or thawed turkey. If frozen, ensure it's completely thawed before brining.
Prepare the Brine Solution: In a large stockpot, combine kosher salt , herbs, fruit and aromatics with one gallon of turkey stock. Heat the mixture over medium heat, stirring until the salt dissolves. Allow the brine to cool to room temperature.
Prepping the Turkey: Remove giblets and neck from the turkey cavity. Rinse the turkey thoroughly under cold running water. Pat it dry with paper towels.
Brining Container: Place the turkey in a large brining bag or a food-grade plastic container that is large enough to hold the turkey and the brine solution. A cooler or a clean bucket can also be used, as long as it's food-safe and can be kept at a cold temperature.
Pouring the Brine: Pour the cooled brine solution over the turkey, ensuring it's fully submerged. If needed, add additional cold water to cover the turkey.
Refrigerate: Place the container with the turkey and brine in the refrigerator. Brine the turkey for 12-24 hours, depending on the size of the turkey. Ensure it remains at a safe, consistently cold temperature during this time.
Rinsing and Drying: After brining, remove the turkey from the brine (reserve the brine for later use!) and rinse it thoroughly under cold water to remove excess salt. Pat the turkey dry with paper towels.
Air-Drying (Optional): For a crispier skin, you can let the turkey air-dry in the refrigerator for a few hours before roasting. Place the turkey on a roasting rack, uncovered, to allow the skin to dry.
When you’re ready to cook your turkey, pour some of your brine mixture into the bottom of the roasting pan. (*I even place the fruit and garlic into the turkey cavities.)
Cook Turkey as advised from your butcher.
Image provided by: Ysaias Martinez
