Everyone loves Thanksgiving but no one likes dry turkey. Fortunately, making a mouth-watering turkey dinner is simple. Chefs and gourmet cooks have been using poultry brining techniques for years. Now the secret is out and folks everywhere are using salt water brine to add flavor and moisture to their Thanksgiving feast.
Why Brine a Turkey?
Soaking poultry in a salt water bath makes it tender and juicy. The salt allows the meat to absorb more moisture and retain during cooking. It also flavors the meat beautifully.
Salt is not the only component in most brine recipes. Usually sugar is added to balance the saltiness. Garlic, herbs and pepper can be added according to personal preference.
How to Make Brine Solution
In large stockpot or clean bucket, combine the following ingredients:
- 2 1/2 gallons cold water
- 2 cups table salt
- 1 cup white sugar
- 1 head garlic, separated
- 1 sprig fresh thyme
- 1 bunch parsley
Soaking the Turkey
- Use two or three clean kitchen-sized trash bags. Open and place one inside the other. This will create an extra thick brining bag.
- Place the open bag inside a large picnic cooler. Pour the brine solution into the bag. Add the turkey and close bags tightly, eliminating air pockets.
- Carefully fill the picnic cooler with ice. Close cooler tightly and store in a safe place overnight.
Roasting the Turkey
Rinse the bird completely in cold water. Place in shallow roasting pan. Stuff cavity with the following ingredients:
- 1 sliced yellow onion
- 2 celery stalks
- 2 sliced apples
- 1 stick butter
Directions:
- Cover turkey loosely with aluminum foil, forming a tent shape. Bake in a 325 degree oven. Plan to cook at least 15 minutes per pound.
- Remove foil after 90 minutes to allow for browning. Baste with drippings. Keep turkey in oven until internal temperature is 165 degrees. Allow turkey to rest for 30 minutes before carving.
- Serve with savory, sausage stuffing.
Sage and Sausage Stuffing Recipe
- 1 lb. pork sausage
- 2 cups chopped celery
- 2 small onions, chopped
- 2 large carrots, grated
- 16 oz. chicken broth
- 1 stick butter
- Rubbed sage
- 1 package stuffing cubes
- 1 package hamburger buns, torn into bite-sized pieces
- 1 can condensed cream of chicken soup
Directions:
- In large stockpot, brown sausage and reserve drippings. Set sausage aside.
- To reserved drippings add vegetables, chicken broth, butter and sage. Simmer until vegetables are soft. Remove from heat.
- Add sausage, bread and soup to vegetables. Serve immediately or keep warm in a slow cooker.
- Succulent, juicy turkey is the most important element of any holiday meal. Brining a turkey will ensure moistness and flavor. Served with sausage stuffing, it will be the delicious centerpiece for any Thanksgiving dinner.
For additional suggestions, read Thanksgiving Recipes.
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