Classic turkey brine recipe

The American holiday promotes the idea of being grateful and something Indians love feasting. Brine preparation for turkey continues to grow in popularity each year, and once you taste it you will definitely know why. The process is simple, get a huge container big enough to fit the turkey and enough water to cover it, along with plenty of salt and spices.

When brining, the turkey absorbs extra moisture to help it stay extra juicy. Since it absorbs the salt and spices as well, the turkey meat gets extra seasoned deep inside the meat, not just the surface. The brine solution also breaks down some of the proteins in the turkey, making it more tender.

For the best results from brining, begin the process at least 48 hours before you plan to cook the bird. Before cooking, remove from brine and drain on a large towel. Drying the turkey before cooking assures for a crispy and evenly brown skin. Brined turkey cooks faster, so check often to make sure you don't overcook.

Here's the go-to recipe for the brine. Feel free to add extra herbs and spices such as chilli, depending on your tastes.

1 cup salt
1/2 brown sugar or jaggery
4L vegetable stock, warm
2 tbsp whole peppercorns
1 1/2 tsp allspice berries
1 1/2 tsp chopped ginger
1 orange, sliced
1 onion, sliced
1 cinnamon stick
1 bunch rosemary
1 bunch sage leaves
4L water

Combine all of the ingredients (except the extra 4L water) in a large pot and heat until the salt is dissolved.
Allow to cool completely.
Place turkey in large stock pot or bucket with the cavity facing up.
Pour the cool brine into the bucket, and add remaining 4L water just until the turkey is completely submerged.
Place bucket into refrigerator for 48-72 hours until it's ready to cook.

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