
How to Brine a Turkey Recipe

How to Brine a Turkey
Serving size varies
Ingredients:
- 1 (12-18 lb) Turkey (non self-basting), thawed giblets and neck removed
- A large clean container big enough to hold Metropolitan Market Brining Bag and Turkey
- Basic Homemade Brine:
- 1 cup table salt
- 1/4 cup sugar
- 2 quarts water
Directions:
- For the brine: Dissolve salt and sugar in water in a large container.
- Rinse the inside and outside of the turkey in cool water. Set aside.
- Place turkey, breast side down, in brining bag. Place bag in a large container. Add prepared brine. Turkey should be submerged in the brine. Press the air out of the bag and seal. Refrigerate the container with the turkey for 12-16 hours. Turn the turkey halfway through the brining time or adjust to make sure it’s all getting brined.
- Before cooking, remove the turkey from brine. Thoroughly rinse inside and outside of turkey under a slow stream of cool water. Pat the skin and both cavities dry.
- Cook as desired.
- Cook's Notes:
- The brining process immersing turkey in salted water is a popular way to season a bird and results in moist meat. During brining water is absorbed into the turkey. During cooking the heat cooks the proteins in the meat and forms a barrier to keep the liquids from escaping.
- A large container is required for the brining process along with lots of space in a refrigerator. We recommend using a Metropolitan Market brining bag placed inside a container to hold the turkey and brine. You can also use a clean covered noncorrosive (glass or stainless steel) pan or stockpot or a foodsafe plastic container.
- Since brining does not preserve poultry the turkey must be kept below 40°F throughout the entire brining process. If refrigerator space is limited the brining process should be done with the use of ice packs to ensure the turkey stays below 40°F during the brining time.
Brine
Ingredients:
- 1 (12-18 lb) Turkey (non self-basting), thawed giblets and neck removed
- Prepared Brine, cold (see recipe below)
- A large clean container big enough to hold Metropolitan Market Brining Bag and Turkey
Directions:
- Rinse the inside and outside of the turkey in cool water. Set aside.
- Place turkey, breast side down, in brining bag. Place bag in a large container. Add prepared brine. Turkey should be submerged in the brine. Press the air out of the bag and seal. Refrigerate the container with the turkey for 12-16 hours. Turn the turkey halfway through the brining time or adjust to make sure it’s all getting brined.
- Before cooking, remove the turkey from brine. Thoroughly rinse inside and outside of turkey under a slow stream of cool water. Pat the skin and both cavities dry.
- Cook as desired.
Basic Homemade Brine
Ingredients:
- 1 cup table salt
- 1/4 cup sugar
- 2 quarts water
Directions:
- Dissolve salt and sugar in water in a large container.