Step 2:  Brining the Turkey

What is Brining?

Simply put, brining is the application of science to the art of cooking meat. Brining takes advantage of a processes known as diffusion and osmosis to cause muscle tissue to swell and become filled with moisture (the brine). In addition to filling muscle tissue with moisture, brining carries seasonings deep into the turkey, resulting in enhanced flavor.

Preparing the Brine

A simple brine is 2 cups of Kosher salt or 1 cup of table salt dissolved in 2 gallons of water. I prefer to use a bit less salt, say 1.5 cups of Kosher salt or 2/3 cup of table salt. For this recipe, you'll use 1.5 cups of Kosher salt. You can try various amounts of salt until you hit on a combination you particularly like; all will improve the texture and moistness of turkey, though some might result in a saltier taste than others.

  • 1 gallon water
  • 1.5 cups of Kosher salt
  • 3 Tablespoons light brown sugar, packed firm
  • 2 Tablespoons crushed red pepper
  • 3 Tablespoons garlic powder
  • 1 Tablespoon chili powder
  • 1 Tablespoon ground sage
  • 1 Tablespoon fresh ground black pepper
  • 1 Tablespoon Vidalia Onion and Peach Hot Sauce (or any favorite hot sauce)
  • 1/2 Tablespoon oregano
  • 1/2 Tablespoon thyme
  • 1/2 Tablespoon marjoram
  • 1/2 Tablespoon rosemary
  • 4 whole bay leaves
  • 6 whole juniper berries (optional; available in natural-food stores)
  • 6 whole allspice berries (optional; available in natural-food stores)

Combine all ingredients in a large stock pot. Bring to a boil, then immediately reduce to a gentle simmer. Simmer, stirring frequently, until the salt and brown sugar are dissolved and all other ingredients are mixed together fully. Allow to cool to room temperature.

Pour the cooled brine into a 20-quart or similar food-grade bucket. Lower the turkey into the brine. Add 1 gallon of combined ice cubes and water (about 8 pounds total) to cover the turkey completely.

Store the brined turkey in the refrigerator or in a cool spot overnight.

CAUTION: If you're storing the bucket outside the refrigerator, do not let the water temperature rise above 40 degrees Fahrenheit, or you'll run a substantial risk of bacteria forming on the turkey.

Back to the main page.