How to Brine a Turkey

Heavily season the exterior of the bird with salt. Place turkey on a platter or pan with a lip and refrigerate, uncovered, overnight (or 8 to 12 hours). When time is up, place turkey in a large container with cold water and drain three to four times until salt coating disappears; pat turkey dry.

Word of caution: Although the process of patting the turkey dry after brining will remove some surface salt, the meat below the skin’s surface is optimally salted. Use only a small amount of salt in any dry rub or additional seasoning you place on the turkey skin before cooking to avoid oversalting.

Ingredients

• 2 quarts Apple Cider
• 1 gallon ice water
• 1 1/2 cups coarse kosher salt (3/4 cup, if using table salt)
• 1 yellow onion, sliced thin
• 4 cloves garlic, smashed
• 1/2 bunch fresh thyme
• 1/2 bunch fresh sage
• 6 bay leaves

Instructions

Bring all ingredients, minus the ice water, to a boil in a large stock pot. Make sure that sugar and salt have dissolved completely, and remove from heat. Add ice water to hot brine. Once cooled, add turkey, and refrigerate for 12 to 24 hours before cooking. When ready to cook, remove turkey from brine and pat dry.

Ingredients

• 1 gallon low/no-sodium vegetable broth
• 1 gallon ice water
• 1 1/2 cup coarse kosher salt (3/4 cup, if using table salt)
• 1/4 cup granulated sugar
• 3 oranges, quartered
• 6 cloves garlic, smashed
• 8 sprigs rosemary
• 6 bay leaves

Instructions

Bring all ingredients, minus the ice water, to a boil in a large stock pot. Make sure that sugar and salt are completely dissolved, and remove from heat. Add the ice water to the hot brine. Once cooled, add turkey, and refrigerate for 12 to 24 hours before cooking. When ready to cook, remove turkey from brine and pat dry.

Ingredients

• 4 cups dark beer (porter or stout)
• 1/2 gallon water
• 1/2 gallon ice water
• 1 1/4 cup coarse kosher salt (3/4 cup, if using table salt)
• 3/4 cup light brown sugar, packed
• 4 cloves garlic, smashed
• 1/2 bunch fresh thyme
• 1/2 bunch fresh rosemary

Instructions

Bring all ingredients, minus ice water and beer, to a boil in a large stock pot. Make sure that sugar and salt have dissolved completely, and remove from heat. Add ice water and beer to hot brine. Once cooled, submerge turkey in brine, and refrigerate for 12 to 24 hours before cooking. When ready to cook, remove turkey from brine, and pat dry.

Ingredients

• 8 black tea bags
• 1/2 gallon water
• 1/2 gallon ice water
• 1 1/4 cup coarse kosher salt (3/4 cup, if using table salt)
• 1 cup granulated sugar
• 4 cloves garlic, smashed
• 1/2 bunch fresh thyme
• 5 lemons, quartered

Instructions

Bring all ingredients, minus ice water, to a boil in a large stock pot. Make sure that sugar and salt are completely dissolved, and remove from heat. Add the ice water to the hot brine. Once cooled, submerge turkey in brine, and refrigerate for 12 to 24 hours before cooking. When ready to cook, remove turkey from brine, and pat dry.

Ingredients

• 1 cup chicken stock
• 1/2 cup butter
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, fine ground
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dried sage
• 6 sprigs fresh thyme
• 6 sprigs fresh rosemary

Instructions

Bring all ingredients to a boil in a pot while stirring. Reduce heat to medium-low and simmer for 2 to 3 minutes; remove from heat. Let cool, until slightly warmer than room temperature, and strain. Fill injector with liquid and inject throughout legs, thighs and breast. Allow turkey to rest in refrigerator for at least 1 hour before cooking.