Tried and true turkey brine

[mike.stavlund]

Hey, I've been meaning to post this for anyone who is looking for a good turkey brine.  I've used this prolly 5 times, and it's turned out great each time.

Scroll past all of the fancy photography to get to the actual recipe at the bottom:
http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/

The only caution I'd give is to pay close attention to the *kind* of salt you use.  I think the safest way to measure salt is by weight, because finer salts have a lot more flavor by volume... but of course most recipes measure salt by volume.  So if you're using Morton's Kosher, go ahead with the full amount specified.  But I find that Diamond Crystal packs a bit tighter, so I shorten the amount. 

Also, I make the brine with all the dry ingredients and about *half* the water, heating it just enough to dissolve the sugar and salt.  Then I take it out of the hot pot and add cold apple juice and the balance of the water in the form of ice.  What I end up with is a solution that's right at 40 degrees, which is the perfect temp to start brining. 

The last time I did this brine, I loosened up the skin before I brined to allow greater penetration.  When I pulled it out of the brine, I made a compound butter with some fresh herbs (sage and thyme I think) and slathered that under the skin.  Best turkey I've made yet. 

[OoPEZoO]

Good stuff. Thanks for posting

[jcnaz]

I think that my Christmas Eve turkey will receive this treatment!

[Lerxst]

how long do you put the bird in the brine for?

[MacEggs]

how long do you put the bird in the brine for?

For a 3-4 lb bird .. I usually go in the 3-6 hour range.
For turkey .. 10-15 lb range, I go for at least 24 hours.

[mike.stavlund]

Yep, at least a day here, too.  I don't think longer soaks add more flavor, but they do leave the meat a bit mealy.