Q1: What is the difference between a wet brine and a dry brine?

A wet brine , like this recipe, involves submerging the turkey in a saltwater solution. It adds both seasoning and a significant amount of moisture to the meat. A dry brine involves rubbing the turkey with a salt-and-spice mixture and letting it rest in the refrigerator for a few days. It also seasons the meat and helps it retain moisture, and it is known for producing an extra-crispy skin. Both methods are fantastic!

Q2: Will my turkey taste too salty from all the salt in the brine?

No, it will not. While the brine itself is very salty, the process of osmosis ensures that the turkey absorbs just the right amount of salt to be perfectly seasoned all the way through to the bone, not overly salty on the surface. It's also important to use kosher salt , which has a cleaner flavor than iodized table salt.

Q3: My roasting pan is in the oven. What should I do with the drippings for my gravy?

The drippings from a brined turkey can be quite salty. When you are making your gravy, be sure to use a low-sodium or unsalted chicken or turkey broth . It is also very important to taste your gravy before you add any extra salt. You will likely find that the salty drippings are all the seasoning you need.

Q4: Do I have to use a cooler? Can I brine the turkey in my refrigerator?

If your turkey and the brining container will fit, you can absolutely brine it in the refrigerator. A cooler is a great, food-safe alternative that frees up a huge amount of refrigerator space during the busy holiday season. You can also use a large, food-grade brining bag placed inside a stockpot or a bucket. The most important thing is to ensure the turkey stays at a safe, cold temperature (below 40°F) for the entire brining period.

Q5: Why is it so important to dry the turkey so well after brining?

This is a critical step for achieving a beautiful, crispy skin. Any excess moisture left on the surface of the turkey will turn to steam in the hot oven. Steam is the enemy of crispiness! By patting the skin completely dry, you are ensuring that the skin will roast, not steam, which allows it to render its fat and become perfectly golden brown and crispy.

The Best No-Fail Thanksgiving Turkey Brine for a Juicy Bird

A comprehensive recipe for a juicy and flavorful Thanksgiving turkey, detailing both a wet brine and the roasting process. The turkey is first submerged overnight in a complex brine made with salt, molasses, honey, soy sauce, and aromatics like thyme and garlic. After brining, the turkey is thoroughly dried, and a lemon zest compound butter is rubbed under the skin for extra moisture and flavor. The bird is then roasted until the skin is golden brown and the meat is perfectly cooked.

Author: Grace
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 16 hours (includes 12-hour brining time)
Yield: 12-18 servings 1x
Category: Main Course
Method: Brining, Roasting
Cuisine: American

Ingredients

Scale

For the Brine:
6 quarts tap water
1 pound kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
1 large bunch fresh thyme
2 heads garlic, broken into cloves, unpeeled
5 pounds ice cubes
For the Turkey:
1 (14 to 18-pound) turkey, cleaned, innards removed
1 pound (4 sticks) unsalted butter, softened
2 lemons, zested

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Instructions

Make the Brine: In a medium pot, bring 3 quarts of tap water to a boil. In a very large bowl or bucket, place the kosher salt and carefully pour the boiling water over it, stirring to dissolve the salt.
Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme, and garlic to the saltwater mixture. Stir to blend. Add the remaining 3 quarts of cool water.
Place the ice in a cooler or a bucket large enough to hold both the brine and the turkey. Pour the brine mixture over the ice and whisk to combine.
Brine the Turkey: Submerge the turkey, breast side down, into the brine, ensuring the cavity fills with liquid. Cover the cooler and let the turkey brine overnight or for about 12 hours.
Prepare for Roasting: Remove the turkey from the brine and dry it thoroughly with paper towels, both inside and out. Discard the brine.
In a small bowl, whisk together the softened butter and the lemon zest to create a compound butter.
Gently lift the skin covering the turkey breasts and spread half of the butter mixture directly on the meat under the skin. Repeat with the other breast.
Roast the Turkey: Preheat the oven to 350°F.
Arrange the turkey in a roasting pan fitted with a rack. Place it on a lower rack in the oven.
Roast for about 3 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F.
Remove the turkey from the oven, transfer it to a cutting board, and tent it with foil. Let the turkey rest for at least 15-20 minutes before carving and serving.

Notes

This recipe requires a large, non-reactive container for brining, such as a food-safe bucket or a cooler.
Thoroughly drying the turkey after brining is a crucial step for achieving crispy skin.
Rubbing compound butter under the skin is a key technique for ensuring the breast meat stays moist and flavorful.
Resting the turkey after roasting is essential for a juicy, tender result.

Nutrition

Serving Size: 1 serving (approx. 6 oz meat)
Calories: 500-600
Sugar: 15-20 g
Sodium: 1500-2000 mg
Fat: 28-35 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 15-20 g
Fiber: <1 g
Protein: 45-55 g
Cholesterol: 200-250 mg

Find it online: https://www.eatswithsoul.com/thanksgiving-turkey-brine-for-a-juicy-bird/