Derek Fraser

Derek Fraser

BA (Hons), CFRE (he·him·his)

Calgary, Alberta

Holiday Recipe: Turkey Brining Recipe

Courtesy of the Vancouver Sun

As I prepared for the big Christmas meal each year, I experimented with different methods to make a moist “bird,” as my mother would say. I have had many turkeys over the years, and finding the right combination of ingredients was always fun to investigate. I discovered this recipe when I Googled “Brining” and decided to give this one a try. 

You need a large food bucket or some vessel which will let the bird be completely submerged for at least a day before you cook it. It seems a shame to throw the ingredients out after you remove the turkey. I have yet to find a good way to use the brine, but the fowl function probably means disposal is the safest. 

The turkey usually has a lovely succulent look and taste, and when I added rosemary and sage butter to the outside of the turkey when roasting, it always complimented the overall flavour along with the brine that was infused throughout the bird. 

It takes a little planning and timing, but the investment has always warranted the effort. You end up with a very moist turkey, and the carving is easy and rewarding. Enjoy the result of a great brining.


Ingredients

  • 7.57082 (32 cups) water
  • 1 1/2 cups Kosher Salt
  •  2 cups Brown Sugar
  • 1 cup Honey
  • 2 Heads of Garlic cut in half
  • 2 Lemons cut in Half
  • 1 tbl peppercorns
  • 6 bay leaves
  • Large bundle of fresh sage, thyme and rosemary


Directions

  1. Put all ingredients in a large pot and bring to a boil. 
  2. Allow to cool completely and submerge the turkey overnight. 
  3. Heat the oven to 325F. 
  4. Remove from brine and towel the turkey dry. 
  5. Brush with melted butter and roast until juice in the leg run clear when tested with a fork or preferably to an internal temperature of 180F.


Helpful Hints

  • DO ensure that your brine is cold before the turkey goes in.
  • DO use a fresh turkey, not a kosher or or Butterball turkey, which are already seasoned.
  • DO let your turkey spend one hour warming to room temperature before roasting.
  • DO pat your turkey dry inside and out before placing it in the oven. Roasting is a dry process, you want to avoid moisture that will turn to steam
  • DO NOT rinse the brine off your bird. The salt and sugar will help the skin brown.
  • DO NOT cook dressing inside the turkey. Not only does it tend to create unwanted steam, it is difficult to heat to a safe temperature inside the bird.