How to brine a turkey prior to roasting

The brining process, water saturated with salt, is believed by some to be a favourable way to prepare turkey, resulting in a moister product. The brining process requires 2 or more pounds (0.9 kg or more) of salt and a 4 to 6 hour soaking period.

For centuries, salt has been used in meat processing to extract proteins from muscle cells. During the soaking process, the water is trapped within the turkey. As the cooking process begins, the heat gels the proteins and forms a barrier to keep the liquids from escaping. The results are a turkey with a moister, and an overall slight salty, flavour.

There is an additional large container required for the brining process, along with lots of space in a refrigerator. A large covered non-corrosive pan or stockpot (glass or stainless-steel) or food-safe plastic container (available from home-brew supply stores) is required for the soaking process.

Several chefs add other ingredients to the brining solution including a combination of herbs such as 6-8 bay leaves, ½ cup (125 mL) dried rosemary leaves, 3 cloves garlic, 2 teaspoons (10 mL) peppercorns and ½ cup (125 mL) dried thyme leaves. Other chefs recommend the addition of 2 cups (500 mL) packed brown sugar with the herbs. Still, others prefer the heat imparted by the addition of 1 cup (250 mL) small dried red chili peppers.

Remember, the addition of the salt in the brining procedure will yield a salty flavour to the turkey so it is wise to omit salt as an ingredient in the turkey stock.

Brining Whole Turkey

  • 1 - 15 to 18 pound (6.8 – 8.2 kg) whole turkey, thawed, giblets and neck removed
  • 2 lbs. (0.9 kg) table salt or 4 lbs. (1.8 kg) Kosher salt
  • 2 gallons (7.8 L) water
  1. Rinse the turkey in cool water.
  2. In a clean container, large enough to hold the turkey, mix the salt and water together until the salt dissolves. If desired, add herbs, brown sugar or chili peppers to the soaking solution.
  3. Submerge the turkey in the solution. If the turkey is not completely covered, prepare additional brine using a ratio of 1-pound salt (0.45 kg) to 1 gallon (3.78 L) water. Cover and set the turkey in the refrigerator for 4-6 hours.
  4. Remove the turkey from brine. Thoroughly rinse under a slow stream of cool water, rubbing gently to release salt, both inside and out. Pat the skin and both cavities dry.
  5. In the larger cavity of the turkey, place any combination of the following:
    • 1 onion, peeled and quartered
    • 1 carrot, peeled and cut into 1" (2,5 cm) chunks
    • 1 small celery stalk, cut into 1" (2,5 cm) chunks
    • 2 tsp. ( 10 mL) dried thyme
  6. Brush the turkey with 4-6 tablespoons (50 – 75 mL) melted unsalted butter. Place the turkey in a V-rack or sturdy wire rack and arrange the turkey with breast side DOWN on the rack.
  7. Roast the turkey, breast side down, in a preheated 325°F (162°C) oven for 2 hours. During this time, baste the legs and back twice with 2 tablespoons (25 mL) melted unsalted butter.
  8. With hands protected, remove turkey from the oven and turn turkey, breast side up.
  9. Return the turkey to the oven and continue to roast, basting twice with pan drippings. Continue to roast until the internal temperature reaches 170°F (80°C) in the breast and 180°F (82°C) in the thigh. Remove the turkey and let stand for 20 minutes before carving.
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