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Fabulous Turkey Brine



 Fabulous Turkey Brine

3/4 cup kosher salt

1/3 cup sugar

2 Tbsp whole coriander seeds

1 Tbsp fennel seeds

1 tsp crushed red pepper flakes

4 cloves garlic, crushed

3-4 bay leaves

2 carrots, diced

2 celery stalks, diced

1 onion, diced (or half of one onion plus 1-2 shallots, diced)

2 gallons cool water

A 12 to 21-pound turkey

Combine the vegetables, aromatics, herbs, salt, and sugar with the 2 gallons of water in a large vessel (21-quart pot for a small turkey, 5-gallon bucket for a large one). Stir. Add turkey. Ensure the breast is under water -- employ weights if necessary. (A foil-covered brick has been known to make itself useful in such circumstances in my kitchen.) 

Brine for 2 to 3 days. Remove the turkey from the brine the night before Thanksgiving. Pat dry and -- ideally -- chill the turkey in the refrigerator, uncovered, to allow the skin to dry out overnight. Dry turkey skin gets browner during cooking.

Follow the directions on the turkey's packaging for the actual cooking according to weight, unless you're using a specific recipe. My specific recipe will follow shortly.



Nothing but water, salt, sugar, aromatics, etc. -- I used a liner not in an effort to keep things tidy, but because I was worried that my new 21-quart speckled pot would overflow. So much worrying! It's my greatest talent.


New speckled pot full of turkey and brine! Smallest turkey I've made in years, too.


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Comments

  1. AmyNovember 28, 2020 at 11:24 PM

    I have eaten this turkey. I have eaten the author's turkey before she discovered brining. As good as the non-brined turkey was, I highly recommend the brined turkey. Just listen to Bay. She knows what the hell she's talking about. The end.
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