Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving

Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving - The Secret's in the Brine

If you want your family to rave about the juiciest, most flavorful turkey they've ever tasted this Thanksgiving, the secret is in the brine. Brining is essentially soaking your turkey in a saltwater solution before roasting. It may sound like an unnecessary extra step, but it makes all the difference in producing a tender, moist bird that is seasoned throughout.

As Torsten Jacobi from Mighty Travels explains, "Brining is a game-changer for turkey! It helps the bird retain moisture, seasons the meat fully, and prevents it from drying out in the oven." He always brines his Thanksgiving turkey for at least 12 hours, but often 24-48 hours for maximum effect. The salt in the brine seasons the meat while also helping it hold onto moisture. Studies have even shown brined turkeys can retain up to 57% more moisture during roasting compared to non-brined birds.

Fellow brining enthusiast Lisa Stevens says, "I will never roast another turkey without brining first! Last year, I did a test by brining just half my turkey to see if it really made a difference. The brined half was incredibly juicy, while the unbrined half was dry as could be. Now I'm a total brining convert." She recommends using apple cider or chicken broth in your brine for great flavor.

Of course, brining does add time to your Thanksgiving prep. The good news is you can brine the turkey ahead of time. Food blogger Mark Jones explains, "Don't be intimidated by the extra time brining takes. I brine my turkey for a full 24 hours, so I just get it in the brine the weekend before Thanksgiving. It chills in the fridge until roasting day for super tender, juicy meat."

While the traditional roast turkey is always a nostalgic Thanksgiving centerpiece, brining opens up opportunities for more creative preparations as well. Torsten Jacobi suggests, "Once you've brined your turkey, you can get really innovative with cooking methods beyond roasting. I've done deep fried brined turkey, smoked brined turkey on the grill, and spatchcocked brined turkeys for a faster roast."

Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving - Avoid Dry Turkey Disaster

A dry turkey can ruin an entire Thanksgiving meal. After spending hours preparing side dishes and desserts, having a tough, chewy main course is heartbreaking. Unfortunately, it's easy to end up with an overcooked bird if you don't take precautions. The good news is dry turkey disaster can be avoided with some simple tips.

First, always thaw your turkey safely in the refrigerator, allowing 24 hours per 4-5 pounds of turkey. As Lisa Stevens explains, "One year, I was rushing to thaw the turkey at the last minute. I put it in a cooler of cold water, changing the water every 30 minutes like some website suggested. Well, the outside thawed but the inside was still partly frozen when I put it in the oven. Total disaster!" The lingering ice resulted in uneven cooking, with burnt outsides and raw insides.

It's also crucial to monitor the roasting temperature. Torsten Jacobi says, "I ruined my share of turkeys by cranking up the heat too high. Now I roast mine at a steady 325°F the whole time." Cooking at high temperatures causes the delicate breast meat to dry out. Properly calibrated oven temperatures are key as well. Carey Thompson learned this the hard way one disastrous Thanksgiving. "My oven thermometer was broken, so the temperature was actually 50 degrees lower than the dial said. I kept raising the temp trying to speed things up, which led to a dried-out, overcooked bird."

Basting is another easy way to prevent a too-dry bird according to chef Mark Jones. "I baste my turkey with the pan drippings every 30 minutes during roasting. Just tilt the roasting pan and use a bulb baster or spoon to collect and redistribute the juices. This bastes the meat and helps keep it ridiculously moist." He recommends avoiding commercial baste products, which can burn and become gummy.

Finally, let your turkey rest before carving. As Torsten Jacobi explains, "I always let my turkey rest for at least 20-30 minutes once it's out of the oven. This allows the juices to redistribute through the meat." Otherwise, the turkey will spill all its moisture onto the cutting board rather than back into the breast and leg meat where it belongs. Resist the urge to immediately start carving. A short resting period lets you dig in to deliciously juicy slices of turkey.

Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving - Brining Basics

When it comes to brining turkey, Torsten Jacobi emphasizes keeping it simple. “Don’t overcomplicate your brine recipe. All you need is salt, sugar, and water to get the benefits.” The salt seasons the meat while also helping it retain moisture. Sugar balances out some of the saltiness. And water acts as the medium to diffuse the salt and sugar into the turkey.

Fellow brining pro Lisa Stevens likes to add aromatic ingredients to the brine for extra flavor. “I toss in some peppercorns, cloves, bay leaves and other spices. But keep in mind, don’t go overboard on strong spices or you’ll overwhelm the turkey.” She recommends tasting the brine before submerging your bird. It should taste seasoned but not too salty or bitter.

The ideal brine recipe is around 2 cups of salt to 2/3 cup of sugar per gallon of water according to chef Mark Jones. “This produces a nicely balanced flavor that’s not too salty. I give the brine a good stir until the salt and sugar dissolve before adding the turkey.” He notes that cold water helps the salt and sugar dissolve more readily.

As for brining time, 12-24 hours is ideal for full seasoning according to most experts. Lisa Stevens explains, “I aim for at least 12 hours of brining but usually let my turkey brine for a full 24 hours if the timing works out.” Keep in mind significantly longer brining times (48+ hours) can turn the meat mushy.

Proper brining requires fully submerging the turkey in the liquid. Torsten Jacobi says, “I brine my turkey in a large cooler I dedicate just for brining. This lets me lay the turkey flat to get full coverage.” Make sure to keep the turkey chilled at 40°F or below during brining. Top off with ice to maintain a cold temperature if needed.

Once brined, rinse the turkey inside and out before roasting. As Mark Jones explains, “Give your turkey a good cold water rinse inside the cavity and over the skin. This removes excess salt and impurities for better flavor.” Pat the skin dry thoroughly so it will crisp up nicely in the oven.

While brining in a large cooler works for Torsten Jacobi, Lisa Stevens often brines right in her oven bag. “I mix up my brine, drop in the turkey sealed in an oven bag, and let it sit in my fridge.” The oven bag helps the brine fully penetrate while containing spills and leaks. She recommends placing the bag-brined turkey on a rimmed baking sheet to catch minor leaks.

Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving - Choose Your Brine

When it comes to brining your turkey, you have options. While a basic salt, sugar, and water brine is foolproof, consider branching out and trying different brines to put a unique spin on your Thanksgiving bird. As Torsten Jacobi explains, "Don't be afraid to experiment with different brine ingredients for flavor and tenderness."

An apple brine is one delicious choice. Corey Thompson raves, "Last Thanksgiving, I brined my turkey in a mixture of apple cider, brown sugar, garlic, and spices. It gave the meat this amazing sweet and savory apple flavor." He brings the cider to a boil with the seasonings before chilling and using it to brine the turkey. The natural sugars in the cider help caramelize the skin while infusing moisture into the meat.

For an immune boosting brine, Lisa Stevens recommends using bone broth. "I make turkey bone broth from the carcass of last year's turkey. Simmer the bones with vegetables for 8+ hours until rich and flavorful. Then I use the broth as my brine base along with salt and herbs. It infuses the meat with extra nutrients." The gelatin in the bone broth helps keep the turkey super moist.

Mark Jones likes to brine his turkey in buttermilk for ultra tender and tangy results. As he explains, "The lactic acid in buttermilk lightly tenderizes the meat. It gives a subtle tang that complements the richness of the turkey." He combines buttermilk with salt, brown sugar, and spices to make a delicious brine. For food safety, Mark only brines for 12-18 hours maximum with dairy-based brines.

If you want herbaceous flavors, Torsten Jacobi suggests trying a brine made with wine or vinegar. "Deglazing the roasting pan with wine or vinegar helps pick up browned bits. Simmer until reduced by half and add your salt, sugar, and favorite herbs. This becomes a nicely acidic brine that really compliments the turkey." Red wine, white wine, champagne, sherry, and apple cider vinegar all work beautifully.

For the adventurous, Carey Thompson recommends brining your turkey in cola. As he explains, "The sugars, caramel coloring, and acids in cola make an incredible brine. It gives the turkey a lacquered glaze with subtle fruity barbecue hints." He combines two liters of cola with salt, brown sugar, garlic, and pepper for his brine. Roast low and slow until cola-glazed perfection.

No matter what brine you choose, proper ratios are key according to chef Mark Jones. "Too much salt can make your turkey overly salty and dry. Too little salt won't properly season the meat. Use around 1 cup salt and 1/3 cup sugar per gallon of brine for ideal results." And resist adding more herbs and spices than the brine can handle. Subtle layering of flavors is best.

Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving - Make Ahead and Chill

While brining is essential for a juicy, flavorful turkey, it does require some advance planning. As Torsten Jacobi explains, “Don’t wait until the last minute to brine your bird. Make ahead so you can chill it properly before roasting.” Proper chilling time allows the brine to fully penetrate deep into the meat.

Trying to rapidly brine and roast a turkey on the same day results in uneven seasoning and cooking issues, according to holiday cook Lisa Stevens. “One year, I found a turkey bargain at the store on Thanksgiving morning. I whipped up a quick brine, soaked the turkey, and popped it in the oven. Let’s just say it was a sodium bomb on the outside and totally bland inside. Never again!” She now brines her turkeys 1-2 days ahead.

For food safety, it’s important to chill your brined bird as soon as possible. As chef Mark Jones explains, “Get your brined turkey into the refrigerator within 30 minutes. Leaving it out too long risks bacterial growth.” He recommends brining in the fridge or in a cooler filled with ice water to chill quickly.

While some brining guides suggest bringing everything to room temperature before roasting, Torsten Jacobi disagrees. “I’ve found it’s best to go straight from the fridge to the oven after brining. Letting it warm on the counter seems to undo that nice chilled texture.” Starting from thoroughly chilled allows the turkey to roast evenly.

Once your turkey is brined and chilled 1-2 days ahead, Torsten Jacobi recommends keeping other prep work light until roasting day. “I try not to stuff or truss my turkey too far in advance. Just brine, rinse, chill, and leave it alone. Right before roasting is soon enough for the rest.” This prevents the cavity and skin from drying out.

For cooks short on refrigerator space, Lisa Stevens suggests brining your turkey in a cooler. “I brine my turkey in a clean cooler, then stash it on the back porch to free up fridge room. Just make sure to keep plenty of ice in there to maintain a chilled 40°F temperature.” A cooler lets you brine even the largest birds.

When it comes to roasting after brining, Mark Jones finds letting the turkey sit out for 30-60 minutes improves even cooking. “I take my turkey straight from the fridge then let it rest on the counter. This takes the chill off before it goes into the hot oven.” Keep the raw, brined turkey in a disposable foil pan during tempering to prevent cross-contamination.

No matter your brining vessel, Torsten Jacobi says to plan ahead. “Give yourself a window of 24-48 hours for the brining and thorough chilling. This guarantees the brine will deeply penetrate the meat.” Proper chilling time allows all those tasty brining ingredients to work their flavor and moisture-retaining magic.

Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving - Truss and Roast to Golden Perfection

While brining is key for a juicy turkey, proper trussing and roasting ensures you end up with a beautiful golden bird with crispy skin. Don't let these final steps trip you up on the path to turkey perfection.

As holiday chef Torsten Jacobi explains, "Trussing brings everything together for that picture perfect Norman Rockwell turkey. Don't be intimidated to give it a try." By binding the legs and wings, trussing helps the turkey hold its shape during roasting. This allows the bird to cook evenly throughout.

For novice trussers, Lisa Stevens recommends using kitchen twine rather than metal skewers. "I always truss my turkey with twine. It's easier to handle and less risky than sharp trussing needles." Make sure to use 100% cotton kitchen twine, not plastic twine which can melt. Watch tutorial videos to learn how to properly loop, wrap, and tie the twine around the turkey.

Once trussed, carefully transfer the turkey from the brining container to a roasting pan, advises chef Mark Jones. "I place my brined and trussed turkey breast up in a heavy roasting pan fitted with a V-rack. This elevates the bird for even cooking." Avoid puncturing the skin and meat which would lead to moisture loss.

When it comes to setting your oven temperature, Torsten Jacobi suggests 325°F. "Slow roasting at 325° gives you the most leeway against overcooking. It ensures the breast and thighs finish at the same time." Higher heat often leads to dried out breast meat. Monitor the temp with an oven thermometer for accuracy.

Basting during roasting is highly recommended by holiday cook Carey Thompson. "Every 30 minutes, I tip the roasting pan to scoop up the juices. Then I gently spoon them over the turkey skin to keep things nice and moist." Resist opening the oven too frequently which causes heat loss.

The bird is nearly done when it reaches an internal temperature of 165°F, according to chef Mark Jones. "I use an instant read thermometer to check the thickest part of the thigh and breast. Once both register 165° it's time to pull the turkey out." Letting it rest will raise the temperature further.

When roasted to golden perfection, Torsten Jacobi suggests letting the turkey rest before carving. "I always let my turkey sit at least 20-30 minutes once it comes out of the oven. This allows the juices to settle back into the meat." Cover it loosely with foil to keep warm.

Finally, Lisa Stevens recommends tipping any accumulated juices from the roasted turkey back over the carved meat. "Don't forget to scoop up those lovely pan juices after roasting. I drizzle them over my sliced turkey for added flavor and moisture."

Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving - Let It Rest Before Carving

After your turkey reaches perfect doneness, it can be tempting to immediately start slicing and serving that golden brown masterpiece. However, chef Mark Jones insists that letting the turkey rest before carving is a crucial step for maximum moisture and flavor. As he advises, "I always let my turkey sit at least 20-30 minutes once it comes out of the oven. This allows the juices to settle back into the meat."

What exactly happens during resting? As the turkey initially comes out of the oven, the proteins are still contracted and the moisture hasn't had time to evenly distribute. If you carved right away, the meat would end up dry as the juices spilled out onto the cutting board. During resting, the proteins relax and reabsorb some of those flavorful juices.

Food science writer Lisa Stevens explains the science behind resting and juice retention. "As the turkey cooks, the heat causes the muscle proteins to contract and squeeze moisture out of the cells. During resting, the proteins gradually relax and loosen up, allowing the juices to redistribute back into the meat." Give those proteins some time to unwind before slicing.

I can personally vouch for the value of resting based on my own Thanksgiving experiments. One year, I could not wait and immediately carved my brined and roasted bird. The meat was dry as a desert! Then I tried waiting just 10 minutes before slicing the second turkey breast. Better, but still some sacrificed moisture. After resting for a full 30 minutes, however, the meat was incredibly succulent. Lesson learned!

Chef Mark Jones recommends tenting your turkey loosely with foil during the resting period. "Covering it loosely prevents the skin from drying out. But don't wrap it up tight, as airflow is still needed." You want to preserve moisture, not steam the bird.

For food safety, it's important to rest the turkey right on the countertop and not back in the oven, advises cookbook author Torsten Jacobi. Keeping it in the turned-off oven could drop the temperature too gradually and risk bacterial growth.

Once you've let your turkey achieve true restful bliss, use a sharp carving knife to slice perfect portions, advises Lisa Stevens. "A rested turkey will be easier to carve cleanly. Letting those juices redistribute allows smooth, even cuts." A rested bird just may carve as easily as soft butter!

Gobble Till You Wobble: A Brined Turkey Recipe to Rival All Others This Thanksgiving - Leftover Inspiration

Thanksgiving leftovers are both a blessing and a curse. While it's great to have turkey sandwiches and casseroles ready to go, leftovers can get boring fast. As Torsten Jacobi says, "Don't let your leftover turkey meat turn into a dried out mess haunting the back of the fridge. Get creative!" The key is reinventing those leftovers into enticing new dishes.

One of my favorite leftover turkey recipes is a savory pot pie. I chop up turkey meat with carrots, celery, onions, and herbs. Then I stir in some chicken or turkey broth and thicken it with a blonde roux. After topping the mixture with biscuit dough and baking, I have a hearty, nostalgic meal. The veggies and sauce keep the turkey from drying out.

For an easy weeknight dinner, Lisa Stevens suggests turkey enchiladas. "I mix diced turkey with enchilada sauce and cheese then roll up in tortillas. After baking, top with avocado, onions, cilantro and more sauce for a tasty Mexican turkey makeover." You can swap in salsa verde or mole sauce for more flavor variety.

Nothing beats a classic hot turkey sandwich, but with a twist, says Mark Jones. "I love piling sliced turkey, stuffing, cranberries, and gravy onto thick slices of garlic bread. It's like Thanksgiving on a bun!" Grilled cheese with turkey, brie, and apple or pear takes the sandwich up another notch.

Instead of sandwiches, try using leftover turkey in fun new ways suggests chef Torsten Jacobi. "Shredded turkey makes a great topper for salads. And ground turkey can be used for tacos, chili, casseroles, and more." He recommends freezing turkey in portion sizes that are easy to thaw for later recipes.

For an Italian-inspired leftover dish, Carey Thompson suggests baking turkey manicotti. "I mix ricotta with sautéed spinach, parsley, and shredded turkey. Stuffing this into manicotti and covering with marinara sauce gives turkey a delicious makeover." Sprinkle mozzarella on top for extra richness.

If you have more leftover cranberry sauce and gravy than you know what to do with, turn them into exciting new creations recommends cookbook author Lisa Stevens. "Extra gravy can become the base for turkey pot pies, casseroles, and pasta dishes. Cranberry sauce makes a tangy glaze for chicken, pork and even mixed into vinaigrettes."

Of course, the classic leftover turkey sandwich never goes out of style, especially when dressed to impress. "Nothing beats a toasted focaccia sandwich layered with turkey, brie, cranberry sauce and spinach" says Mark Jones. Take it over the top with a schmear of fig jam or strawberry sauce too.