We are getting closer to the main event. I am a big fan of brining the turkey so today is the day. By brining, the turkey absorbs additional moisture, this in turn helps the turkey to stay moist and juicy– during and after cooking. Since the turkey absorbs salt along with the water, it also gets nicely seasoned from the inside out. I have purchased expensive pre-packaged brines and have tried countless brine recipes. This recipe is a combination of several and I think it does the trick.
Turkey Brine
Makes 3 quarts of brine, enough for a 10 to 25 pound turkey.
INGREDIENTS
2/3 cup Diamond Crystal brand kosher salt
2/3 cup sugar
6 whole cloves
1 teaspoon juniper berries, crushed
1 teaspoon black peppercorns, crushed
2 teaspoons whole allspice berries, crushed
5 fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
8 cups hot water
4 cups ice water
Plus:
2 turkey size plastic oven bags or brining bags
1 large roasting pan (or a very large bowl)
1 fresh or thawed frozen turkey (12 to 20 pounds)
INSTRUCTIONS
For the Brine:
In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
Put 1 plastic oven bag inside the other to create a double thickness. Place the double bag mouth open wide and facing up, in the roasting pan. Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag. Unfold the collar of the double bag and pour the brine over the turkey. Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie. Do the same with the outer bag. Turn the package so the turkey is breast side down in the pan or very large bowl and refrigerate for at least 12 hours or up to 24 hours. Turn the turkey 3 or 4 times while it is brining.
Remove the turkey from the brine. Discard the bags, brine, and any cured herbs or spices remaining on the bird. Rinse the turkey under cold water and pat dry with paper towels. Place the turkey back in the roasting pan and refrigerate, making sure that it touches nothing else in the fridge, uncovered, for at least 6 hours or up to overnight. This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted. The turkey is now ready to be roasted.
