Brine is the key to a moist and succulent turkey that will delight your guests. It imparts moisture and flavour to all types of meat. Since turkey is lean meat, this technique ensures your festive dinner isn't tough and dry.
Looking for the best turkey brine recipe? We've got you covered with both wet brine and dry brine directions. These two types of brines, infused with aromatic ingredients, will become your go-to method to get the most tender and juicy turkey you'll ever eat.
What is brining?
Brining means making a salt and water solution and soaking the turkey for about 24 hours to allow the salt to infiltrate the turkey and change the molecule structure of the meat. This treatment keeps the turkey moist during roasting and prevents it from drying out. Spices and seasonings are often added to brine recipes to enhance the flavour.
There are two types of brines: wet and dry. A wet brine soaks the turkey in salt water. As the meat absorbs the water, the salt helps the muscles retain the liquid, resulting in a juicy turkey. A dry brine, on the other hand, doesn't contain water. The salt combines with the meat juices and is absorbed into the turkey. With this technique, instead of submerging your turkey in a brine solution, rub it with salt and let it sit in the fridge for 24-72 hours.
Both methods produce delicious results and require little effort. Choose the option that works for you, and get ready to savour a mouthwatering turkey for this holiday season.
Wet and dry turkey brine
Total time: 15 minutes
For the wet brine
16 cups water
1/2 cup kosher salt
1/2 cup dark brown sugar
1 tbsp dried red pepper flakes
1 tbsp dried sage
1 bunch fresh thyme
2 heads garlic sliced in half
14 to 18- pound turkey, innards removed
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