Recipe: The Perfect Turkey Brine
Those of you who brine your turkey ahead of roasting know it’s a great way to add extra flavor and moistness to your bird. We sat down with our Culinary Director, Sergio Martinez for his go-to brine recipe over the years which will infuse great flavor and tenderness to your bird.
We recommend brining your turkey for a full 48 hours for the best outcome, but target at least 24 hours so your brine has a chance to do its work.
INGREDIENTS
Cold water, enough to submerge bird fully.
3 carrots, 1-inch cubes
1 large onion, 1-inch cubes
4 celery sticks, 1-inch cubes
4 lemons, halved and juiced
Garlic, 4-5 large cloves, halved or quartered
Fresh thyme, half bunch
White wine, 2-3c (more if you have more water)
Kosher salt, 2c
INSTRUCTIONS
2 days prior to roasting:
Add all ingredients (except wine) in a large pot, bringing to a boil. Turn heat off.
Once cooled, add wine to brine mixture, stirring it in.
Submerge prepped turkey* in brine
To prep turkey: Take out giblets/innards, set aside; Rinse bird with cold water inside and out, poke a few holes with fork on breasts and legs, to help brine to penetrate better.
Do not add giblets / innards. These are great to use with your gravy later.
Allow to brine for 24-48 hours in fridge.
Night before roasting:
Pull turkey out of brine the night before roasting, pat dry with paper towels.
Allow to rest and air-dry in fridge uncovered. This will help ensure a crispy skin while roasting.
Day of:
Roast turkey as you normally would, with preferred herbs and spices. We like to simply insert pieces of butter (about half a pound for the whole bird) underneath the skin) before roasting.