My Favorite Turkey Brine Recipe - Oh Sweet Basil (2024)

FAQs

What is the salt and sugar ratio for a brine? ›

Bring a quart of water, ½ cup kosher salt, and ½ cup brown sugar to a boil, along with any herbs and spices you choose. Simmer to dissolve the salt and sugar and release the aromatic oils from the added flavorings. At this point, the brine must be cooled to at least 40° to prevent bacterial growth in the meat.

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).

Answer: Add some sugar to your brine. The same reason that you use sugar for carmelization in regular cooking will work here. But be careful, if you add too much sugar to a brine and use it on pork - you'll get a hammy taste. A sugar brine is what is used by many companies to create their hams.

Along with salt, sugar (either brown or white granulated) is a dry-brine must-have, essential both for its browning capabilities and flavor-enhancing properties. Breaking out the sugar is my favorite way to ensure that my turkey comes out perfectly tender and golden brown every November.

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

Make sure the turkey is completely submerged.

If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey.

Does a turkey need to be refrigerated while brining? ›

Yes! Do not leave a turkey brining on the counter or it'll spoil. Treat it just like you would a raw turkey, because that's what it is—always refrigerate it!

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

Turkeys have a tendency to float so push it down into the brine to make sure the brine covers the bird. If it doesn't, mix together additional brine by adding 1 tablespoon of table salt (2 tablespoons kosher salt) with 1 cup of water. Again, make sure that the salt is completely dissolved.

You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.

The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. You can decrease that amount if desired, but I wouldn't recommend using any more or it could make the final cooked protein burn easier and taste too sweet.