i’ve been learning a lot about brining a turkey from food network the last few weeks. the best way to describe is that you’re flavoring the meat as well as helping the turkey be more juicy.
since i’m not making a huge turkey, i thought it would still be nice to brine the chicken that i’m rolling my pumpkin stuffing with. sunny anderson provides a recipe to brine turkey breast but she also brines chicken too!
so here are 2 recipes – one to brine just the turkey or chicken breast and one to brine a whole chicken or turkey.
TURKEY BREAST ROLL
Brine Breast Ingredients
- 6 cups water
- 1/2 cup kosher salt
- 1/2 cup sugar
- 5 sprigs fresh thyme
- 1 sprig fresh sage
- 1/2 teaspoon red chili flakes
Brine Breast Preparation
In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.
for those of you who are making a whole turkey, here’s a recipe to brine a 14 to 18-pound turkey. who knows, maybe i’ll try it one day!
BRINE WHOLE TURKEY
Brine Whole Turkey Ingredients
- 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
- Large bunch fresh thyme
- 2 heads garlic broken into individual cloves, unpeeled
- 5 pounds ice cubes
- 14 to 18-pound turkey, cleaned, innards removed
- 1 pound unsalted butter, softened
- 2 lemons, zested
Brine Whole Turkey Preparation
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
Preheat the oven to 350 degrees F.
Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3-1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.
original recipe to brine turkey or chicken breast from Cooking for Real: Bacon-Wrapped Turkey Breast Stuffed with Pear Hash
original recipe to brine a whoel turkey from Dear Food Network – Top 10 Thanksgiving Problems Solved: Alex Guarnaschelli 2009: Turkey Brine Recipe