{"id":2539,"date":"2011-10-29T08:32:10","date_gmt":"2011-10-29T15:32:10","guid":{"rendered":"http:\/\/www.outdoorcookingmagic.com\/?p=2539"},"modified":"2014-06-30T04:00:06","modified_gmt":"2014-06-30T11:00:06","slug":"brining-a-turkey","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingmagic.com\/brining-a-turkey\/","title":{"rendered":"Brining a Turkey for a Delicious Moist Flavor"},"content":{"rendered":"<div id=\"attachment_2554\" style=\"width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2554\" class=\"size-medium wp-image-2554\" title=\"Brining a Turkey\" src=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2011\/10\/305178369_8d189a2904-300x190.jpg\" alt=\"Brining a Turkey\" width=\"300\" height=\"190\" srcset=\"http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2011\/10\/305178369_8d189a2904-300x190.jpg 300w, http:\/\/www.outdoorcookingmagic.com\/wp-content\/uploads\/2011\/10\/305178369_8d189a2904.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-2554\" class=\"wp-caption-text\">Picture by Scott Feldstein at http:\/\/www.flickr.com\/photos\/scottfeldstein\/<\/p><\/div>\n<p>So you decided to <a href=\"http:\/\/www.outdoorcookingmagic.com\/how-to-grill-turkey-5-techniques\/\">grill or smoke a turkey<\/a> this Thanksgiving, your buddy says to brine it first, and you\u2019re asking yourself, \u201cHuh?\u201d \u00a0Here\u2019s why your buddy is right about brining a turkey.<\/p>\n<p>Turkey breast is a lean meat and tends to be drier than dark meat, and moisture loss happens when cooking any type of muscle fiber. \u00a0Soaking the turkey in a brine\u2014a solution of salt and water\u2014will help ensure a moister and juicier bird and can reduce this moisture loss during cooking.<!--more--><\/p>\n<p>Brining can also dissolve some of the proteins in muscle fibers, turning them from solid to liquid, thus increasing the moisture in the turkey. \u00a0Since white meat cooks faster than dark meat, brining pulls out the turkey's natural juices and the added water essentially steams the turkey breast while the dark meat finishes its cooking time.<\/p>\n<p><div style=\"float:right;margin:3px\"><script type=\"text\/javascript\"src=\"http:\/\/ap.lijit.com\/www\/delivery\/fpi.js?z=262584&u=outdoorcook&width=300&height=250\"><\/script><\/div>The salt in the brine is the key ingredient that allows the bird to retain moisture, but many brine recipes contain other ingredients. \u00a0These are flavor enhancers that don\u2019t increase the juicy texture of the meat. \u00a0So you can add dried herbs, such as thyme, oregano, or sage, to the brine or replace the water with another liquid, such as apple cider.<\/p>\n<p>The turkey needs to be completely submerged in the brine, so coolers with ice packs are an easy solution. \u00a0You can also place the turkey in a clean trash bag, add the brine, and seal the bag so that the meat is covered, then place the bag in a bowl and refrigerate.<\/p>\n<p>Rinse the brined turkey afterward to remove any surface salt. Properly brined meat shouldn't taste salty, just very juicy with a yummy flavor.<\/p>\n<p>For a whole turkey, the brine concentration is 2 cups salt to 1 gallon water using Diamond Crystal kosher salt; \u00a0Morton's kosher salt is denser, so use 1-1\/2 cups per gallon of liquid; \u00a0table salt is denser still, so use 1 cup per gallon.<\/p>\n<p>Fill a pan with cold water, add the other ingredients you want in your brine, boil the mixture and allow to cool before adding the turkey.<\/p>\n<p>You can actually buy turkey brining kits that gives you everything you need for brining a turkey:<\/p>\n<p><center><object id=\"Player_3e05fcef-1878-45af-8c05-14a92ba7bd16\" width=\"300px\" height=\"250px\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"quality\" value=\"high\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"http:\/\/ws.amazon.com\/widgets\/q?rt=tf_ssw&amp;ServiceVersion=20070822&amp;MarketPlace=US&amp;ID=V20070822%2FUS%2Foutdoorcookingmagic-20%2F8003%2F3e05fcef-1878-45af-8c05-14a92ba7bd16&amp;Operation=GetDisplayTemplate\" \/><embed id=\"Player_3e05fcef-1878-45af-8c05-14a92ba7bd16\" width=\"300px\" height=\"250px\" type=\"application\/x-shockwave-flash\" src=\"http:\/\/ws.amazon.com\/widgets\/q?rt=tf_ssw&amp;ServiceVersion=20070822&amp;MarketPlace=US&amp;ID=V20070822%2FUS%2Foutdoorcookingmagic-20%2F8003%2F3e05fcef-1878-45af-8c05-14a92ba7bd16&amp;Operation=GetDisplayTemplate\" quality=\"high\" allowscriptaccess=\"always\" \/><\/object><\/center><br \/>\n<noscript>&amp;amp;amp;amp;amp;lt;A HREF=\"http:\/\/ws.amazon.com\/widgets\/q?rt=tf_ssw&amp;amp;amp;amp;amp;amp;ServiceVersion=20070822&amp;amp;amp;amp;amp;amp;MarketPlace=US&amp;amp;amp;amp;amp;amp;ID=V20070822%2FUS%2Foutdoorcookingmagic-20%2F8003%2F3e05fcef-1878-45af-8c05-14a92ba7bd16&amp;amp;amp;amp;amp;amp;Operation=NoScript\"&amp;amp;amp;amp;amp;gt;Amazon.com Widgets&amp;amp;amp;amp;amp;lt;\/A&amp;amp;amp;amp;amp;gt;<\/noscript><\/p>\n<p>&nbsp;<\/p>\n<p>If you prefer to make your own brine, here are some turkey brining recipes you may want to try if you want some additional flavor.<\/p>\n<h3>Herb Turkey Brine<\/h3>\n<ul>\n<li>1 gallon vegetable broth<\/li>\n<li>1 cup sea salt<\/li>\n<li>1 tablespoon crushed dried rosemary<\/li>\n<li>1 tablespoon dried sage<\/li>\n<li>1 tablespoon dried thyme<\/li>\n<li>1 tablespoon dried savory<\/li>\n<li>1 gallon ice water<\/li>\n<\/ul>\n<h3>Citrus Turkey Brine<\/h3>\n<ul>\n<li>1 cup salt<\/li>\n<li>1 lemon, cut into wedges<\/li>\n<li>1 orange, cut into wedges<\/li>\n<li>1 medium onion, cut into wedges<\/li>\n<li>3 cloves garlic<\/li>\n<li>4 bay leaves<\/li>\n<li>1 tablespoon dried thyme<\/li>\n<li>1 tablespoon ground black pepper<\/li>\n<li>1 1\/2 gallons cold water<\/li>\n<\/ul>\n<h3>Orange Turkey Brine<\/h3>\n<ul>\n<li>1 (12 fluid ounce) can frozen orange juice concentrate, thawed<\/li>\n<li>1 orange, sliced<\/li>\n<li>1 lemon, sliced<\/li>\n<li>1 lime, sliced<\/li>\n<li>1 tablespoon dried thyme<\/li>\n<li>1 tablespoon ground black pepper<\/li>\n<li>3 cloves garlic<\/li>\n<li>2 bay leaves<\/li>\n<li>1 cup kosher salt<\/li>\n<li>1 1\/2 gallons water<\/li>\n<\/ul>\n<h3>Cranberry Turkey Brine<\/h3>\n<ul>\n<li>2 cups kosher salt<\/li>\n<li>3 tablespoons poultry seasoning<\/li>\n<li>3 tablespoons onion powder<\/li>\n<li>1 tablespoon black pepper<\/li>\n<li>4 quarts vegetable broth<\/li>\n<li>2 quarts water<\/li>\n<li>3 cups cranberry juice<\/li>\n<\/ul>\n<h3>Savory Turkey Brine<\/h3>\n<ul>\n<li>2 gallons cold water<\/li>\n<li>10 ounces Kikkoman Naturally Brewed Soy Sauce<\/li>\n<li>1\/2 cup kosher salt<\/li>\n<li>1\/2 cup white sugar<\/li>\n<li>2 tablespoons dried sage<\/li>\n<li>2 tablespoons dried celery seed<\/li>\n<li>1 tablespoon dried thyme<\/li>\n<\/ul>\n<h3>Apple Turkey Brine<\/h3>\n<ul>\n<li>2 quarts apple juice<\/li>\n<li>1 gallon cold water<\/li>\n<li>1 cup kosher salt<\/li>\n<li>6 cloves garlic, peeled and crushed<\/li>\n<li>5 pounds ice cubes<\/li>\n<\/ul>\n<h3>Cranberry-Citrus Turkey Brine<\/h3>\n<ul>\n<li>1 cup kosher salt<\/li>\n<li>1 (12 fluid ounce) can frozen orange juice concentrate<\/li>\n<li>1 (12 fluid ounce) can frozen cranberry juice concentrate<\/li>\n<li>1 gallon water<\/li>\n<li>1\/2 cup brown sugar<\/li>\n<li>1 cinnamon stick<\/li>\n<li>1 lemon, cut into wedges<\/li>\n<li>1 orange, cut into wedges<\/li>\n<li>1 red onion, cut into wedges<\/li>\n<li>3 cloves garlic<\/li>\n<li>4 bay leaves<\/li>\n<li>1 tablespoon dried thyme leaves<\/li>\n<li>1 tablespoon freshly ground black pepper<\/li>\n<\/ul>\n<div>Once you start brining your turkey, I doubt you will ever go back.<\/div>\n<div><div class=\"signature\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.outdoorcookingmagic.com\/images\/scottsig.png\" alt=\"Scott\" height=\"35\" width=\"86\" \/><br \/><\/div><\/div>\n<div>\n<p>P.S. For everything you need to know about brines (and lots more), see <a href=\"http:\/\/www.outdoorcookingmagic.com\/marinades-rubs-brines-cures-glazes.html\" rel=\"nofollow\">Marinades, Rubs, Brines, Cures and Glazes<\/a>.<\/p>\n<p><a href=\"http:\/\/www.amazon.com\/gp\/product\/1580086144\/ref=as_li_tf_il?ie=UTF8&amp;tag=outdoorcookingmagic-20&amp;linkCode=as2&amp;camp=217145&amp;creative=399369&amp;creativeASIN=1580086144\"><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/ws.assoc-amazon.com\/widgets\/q?_encoding=UTF8&amp;Format=_SL160_&amp;ASIN=1580086144&amp;MarketPlace=US&amp;ID=AsinImage&amp;WS=1&amp;tag=outdoorcookingmagic-20&amp;ServiceVersion=20070822\" alt=\"\" border=\"0\" \/><\/a><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/www.assoc-amazon.com\/e\/ir?t=outdoorcookingmagic-20&amp;l=as2&amp;o=1&amp;a=1580086144&amp;camp=217145&amp;creative=399369\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Brining a turkey is my favorite way to prepare a turkey for cooking and works great with grilling or smoking a turkey.  Here&#8217;s what you need to know for brining a turkey along with seven delicious turkey brine recipes.<\/p>\n","protected":false},"author":1,"featured_media":2554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,510],"tags":[511,324],"class_list":["post-2539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poultry","category-turkey-recipes","tag-brining","tag-turkey","nodate","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brining a Turkey for a Delicious Moist Flavor<\/title>\n<meta name=\"description\" content=\"Brining a turkey is my favorite way to prepare a turkey for cooking and works great with grilling or smoking a turkey. 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