Turkey Brine
- Meat and Three
- Smokehouse
- serves 12
- recipe says 40 min
- Spice Blends & Marinades
Three ways to read this recipe
The table
| 1 gal(4 L)water | simmer, stir until dissolved | steep off the heat 20 min | stir in | pour over ice, chill below 40°F, brine 8 to 12 hr |
| 2 cups(285 g; Diamond Crystal, or 1 1/4 cups Morton)kosher salt | ||||
| 1 cup(215 g)dark brown sugar | ||||
| 2 Tbs(cracked)black peppercorns | ||||
| 1 Tbsallspice berries | ||||
| 6bay leaves | ||||
| 6 sprigsfresh thyme | ||||
| 1 head(halved crosswise)garlic | ||||
| 1(quartered)orange | ||||
| 1(quartered)yellow onion | ||||
| 1 gal(4 L)ice water | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
1simmer, stir until dissolved
2steep off the heat 20 min
goes in with what step 1 made
3stir in
goes in with what step 2 made
4pour over ice, chill below 40°F, brine 8 to 12 hr
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 min3 of 4 steps give no time
- Needs you
- none given
- If you get it wrong
- Unforgiving — the bird is held below 40°F for the whole eight to twelve hours; a bird brining warm is a food-safety failure
simmer, stir until dissolved
not timedfrom the start
steep off the heat 20 min
20 minwalk away(we think)from the start
stir in
not timed20 min in
pour over ice, chill below 40°F, brine 8 to 12 hr
not timed20 min in
- you can walk away
- never timed
- we think
You'll need stockpot
Goes with
See how it is written
>> title: Turkey Brine
>> category: Spice Blends & Marinades
>> tags: thanksgiving, turkey, brine, poultry, make-ahead
>> counters: Meat and Three, Smokehouse
>> pairs-with: turkey-pan-gravy, cranberry-sauce
>> servings: 12
>> time: 40 min
>> slack: unforgiving — the bird is held below 40°F for the whole eight to twelve hours; a bird brining warm is a food-safety failure
>> step: simmer, stir until dissolved
Bring @water{1%gal}(4 L) to a simmer in a large #stockpot{} with @kosher salt{2%cups}(285 g; Diamond Crystal, or 1 1/4 cups Morton) and @dark brown sugar{1%cup}(215 g), stirring until they dissolve.
>> step: steep off the heat 20 min
Add @black peppercorns{2%Tbs}(cracked), @allspice berries{1%Tbs}, @bay leaves{6}, @fresh thyme{6%sprigs}, and @garlic{1%head}(halved crosswise) to @&(~1)salted water{}, take it off the heat, and steep ~{20%min}.
>> step: stir in
Stir @orange{1}(quartered) and @yellow onion{1}(quartered) into @&(~1)brine{}.
>> step: pour over ice, chill below 40°F, brine 8 to 12 hr
Pour @&(~1)hot brine{} over @ice water{1%gal}(4 L) and chill it below 40°F (4°C) before a 12 to 16 lb turkey goes in for 8 to 12 hours.