Ultimate Savory Turkey Brine
Experience the pinnacle of turkey preparation with this Ultimate Savory Turkey Brine. This recipe synthesizes decades of culinary expertise, delivering a moist, flavorful bird with perfect crispy skin every time. From a young age, I dove headfirst into the world of Thanksgiving turkey preparation, starting with my first attempt to overcome the notorious dryness of our holiday staple. Inspired by a groundbreaking 1993 Los Angeles Times article, I embarked on a brining journey that forever changed my approach. Unlike the gimmicky quick brines of today, this recipe embraces comprehensive flavor infusion over a dedicated multi-day process. With a blend of aromatic spices, soy sauce, and zesty citrus, this brine infuses the turkey, achieving a depth of taste unmatched by other methods. Follow these meticulously crafted instructions to take your Thanksgiving centerpieces to new heights.
3
Servings
N/A
Calories
16
Ingredients
Ingredients
Pure filtered water
3 gallons
Dark soy sauce
2 cups
Garlic cloves
3 cups (cleaned)
Gingerroot
7 inches (sliced)
Marinated cooking wine with chili
500 ml
Ground pepper
2 tablespoons (whichever color you prefer)
Cinnamon
1 teaspoon (ground)
Allspice
1/2 teaspoon (ground)
Shallots
3 (diced)
Ground cloves
3/4 teaspoons
Large onions
2 (minced)
Jalapeno
1 (sliced)
Sriracha sauce
3 tablespoons
Fresh basil
1 handful
Bay leaves
3
Rind of oranges
2 (zested)
Instructions
1
Begin by preparing all ingredients: clean and wince garlic, slice gingerroot, dice shallots, and mince onions. Slice the jalapeno and zest the orange rinds.
2
In a powerful blender like a Vitamix, combine the water, soy sauce, garlic, ginger, cooking wine, ground pepper, cinnamon, allspice, shallots, cloves, onions, jalapeno, Sriracha sauce, basil, bay leaves, and orange rind. Blend until thoroughly mixed.
3
Place the turkey in a large unscented garbage bag. Pour the brine mixture over the turkey, ensuring it is fully submerged.
4
Seal the bag securely, and place it in a cooler with ice to maintain a cold temperature. Ideally, choose a camping cooler big enough to allow room for ice but snug enough that you won't waste too much space.
5
For a 10-13 lb turkey, use two 7 lb bags of ice over the course of 3-5 days. Regularly check the ice levels, replenishing as necessary to keep the brine cold.
6
The night before cooking, remove the turkey from the brine. Pat it dry with paper towels and place it uncovered in the fridge overnight. This will dry the skin, making it crispy during roasting.
7
Adjust the final turkey cooking preparations in the baking pan for a seamless cooking process the following day.
8
Avoid any added sugar in the brine to prevent charring. If desired, apply a sweet glaze during the last ten minutes of roasting for a balanced flavor profile.
9
Choose a fresh, never frozen turkey without any added saline solution for best results. If using a frozen bird, consider reducing the soy sauce and eliminate salt in any pre-cooking rubbing to prevent excessive saltiness. Smaller turkeys (under 15 lbs) are recommended for safer handling and even cooking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Savory Turkey Brine?
It is a meticulously crafted brine recipe that uses a blend of aromatic spices, soy sauce, and citrus to produce a moist, flavorful turkey with crispy skin.
How much water is needed for this brine?
The recipe requires 3 gallons of pure filtered water.
What type of soy sauce should I use?
You should use 2 cups of dark soy sauce for the best flavor infusion.
How much garlic is required?
The recipe calls for 3 cups of garlic cloves, which should be cleaned before use.
How should the gingerroot be prepared?
You need 7 inches of gingerroot, which should be sliced before being added to the mixture.
What kind of wine is included in the brine?
The recipe uses 500 ml of marinated cooking wine with chili.
What spices are used in the Ultimate Savory Turkey Brine?
The spice blend includes ground pepper, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground allspice, and 3/4 teaspoon of ground cloves.
How many shallots and onions are needed?
The recipe requires 3 diced shallots and 2 large minced onions.
Does the brine have a spicy kick?
Yes, it includes 1 sliced jalapeno and 3 tablespoons of Sriracha sauce for a zesty flavor profile.
What citrus element is added to the brine?
The zested rind of 2 oranges is used to add a citrusy depth to the flavor.
What herbs are included in the recipe?
The brine features one handful of fresh basil and 3 bay leaves.
What equipment is recommended for mixing the brine?
A powerful blender, such as a Vitamix, is recommended to thoroughly mix the ingredients.
How should the turkey be stored during the brining process?
Place the turkey in a large unscented garbage bag, pour the brine over it, and seal it securely inside a cooler with ice.
How long should the turkey brine?
For a 10-13 lb turkey, the recommended brining time is 3 to 5 days.
How much ice is needed to keep the brine cold?
The recipe suggests using two 7 lb bags of ice over the course of the brining period, replenishing as necessary.
How do I ensure the turkey skin becomes crispy?
Remove the turkey from the brine the night before cooking, pat it dry, and leave it uncovered in the fridge overnight to dry the skin.
Why is sugar omitted from this brine?
Sugar is avoided in the brine to prevent the turkey skin from charring during the roasting process.
Can I still use a sweet glaze on the turkey?
Yes, if you desire a sweet flavor, you can apply a glaze during the last ten minutes of roasting.
What type of turkey is best for this recipe?
A fresh, never frozen turkey without any added saline solution provides the best results.
What adjustments should be made if using a frozen turkey?
If using a frozen bird, reduce the soy sauce and eliminate extra salt in any pre-cooking rubs to avoid excessive saltiness.
What size turkey is recommended?
Smaller turkeys under 15 lbs are recommended for safer handling and more even cooking.
What was the inspiration for this brine recipe?
The recipe was inspired by a 1993 Los Angeles Times article and developed to solve the problem of dry holiday turkey.
How many servings does this recipe provide?
According to the recipe data, it is intended for 3 servings.
Can I use any color of ground pepper?
Yes, the recipe specifies 2 tablespoons of ground pepper in whichever color you prefer.
Is it necessary to mince the onions?
Yes, the instructions state to mince the 2 large onions before blending.
What should I do with the orange rinds?
The rinds should be zested and added to the blender with the other brine ingredients.
How do I prepare the garlic?
The garlic cloves should be cleaned and then minced or blended according to the prep steps.
Why use a camping cooler for brining?
A camping cooler provides a snug environment to maintain cold temperatures with ice without wasting too much space.
What is the first step in the instructions?
The first step is to prepare all ingredients: clean garlic, slice ginger, dice shallots, mince onions, slice jalapeno, and zest the orange rinds.
Should the turkey be submerged in the brine?
Yes, ensure the turkey is fully submerged in the mixture inside the bag for proper flavor infusion.