This post is a Recipe Rewind!
I originally posted this last December, but thought it would be a good time to post it again,
with American Thanksgiving and Christmas right around the corner!
It’s also a recipe worth sharing over and over again!
Have you ever brined a turkey? Or eaten one that’s been brined?
A brined turkey is moist, flavourful and so delicious!
They are truly amazing. I know for us, we will never do a turkey without brining it first.
We’ve done 3 of them now, with our most recent at our Canadian Thanksgiving in October.
Don’t be afraid! Brining isn’t as hard as it might seem.
This recipe works for a 18-25 lb turkey.
- 28 cups water
- 1½ cups coarse salt
- 6 bay leaves
- 2 tbsp whole black peppercorns
- 1 tsp mustard seeds
- 1 tbsp whole coriander seeds
- 8 garlic cloves
- 1 large onion, thinly sliced
- 1 bunch fresh thyme
- 1 bottle dry white wine (Riesling)
- Rinse your turkey, removing all the innards (neck, giblets…). Pat it dry
- Mix 4 cups of the water with the salt, peppercorns, mustard seeds, bay leaves, and coriander.
- Bring to a boil, and stir until all the salt has dissolved. Cool.
- Place turkey in a container large enough to hold it, and all the brine. You can use a stock pot, a cooler, a bucket – whatever, as long as it is clean. And as long as you can clean it (with bleach) after you are done!
- Add remaining water (24 cups), wine, garlic, onions, fresh thyme and cranberries.
- Let your turkey soak in the brine for about 12-24 hours, in the fridge. We did 24.
- You should turn the turkey once during the brining process.
Recipe adapted from Martha Stewart.
- If you make gravy from the pan juices of a turkey that has been brined, you will likely find that it is quite salty. I just cut down the saltiness of the gravy with water from the potatoes I boil for this dinner. Just taste test as you go.
- To make an extra festive brine, add 1 cup of whole fresh cranberries to the brine. It just makes it look pretty! And pretty is good right?!