I suppose most of you know how to brine a turkey but for me this was the first time. I decided to try it this year and it is a fact that it produces a great tasting turkey which is tender and juicier.
I am glad I decided to brine it this year as I do not know what would have happened to it with my old fridge breaking down. I read a few methods on the internet here and here and added a few ingredients of my own.
Basically what you need is salt and water. Sugar is optional and the rest of the ingredients depend on what you like to add in the brine.
The ratio of water to salt is 1 gallon (1 Gallon = 3.785 litres) to 1 cup of table salt.
For a five kilo turkey you will need about 2 gallons of water.
- 1 gallon of water
- 1cup of table salt
- 1 cup of brown sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon allspice berries
- 3 bay leaves
- 1 rosemary sprig
- 1/2 cup of orange juice
- 1/2 cup of lemon juice
Update: Brining ingredients 2012:
- 19 cups water
1 cup mandarin juice
- Juice of 1 orange
- Peels of mandarins and orange (pith removed)
1 1/2 cups coarse sea salt
1 cup crystal sugar
1 tbsp Black Peppercorns
- 3 bay leaves
- 2 tbsp oregano
1 tbsp thyme
1 tbsp rosemary
1 tbsp wild mountain tea (or use sage)
I always buy a fresh turkey so before brining it there is a lot of work to wash it and remove some roots of the feathers. I even use tweezers to remove the feathers as it is very difficult to remove them. After removing all the feathers there are some very tiny hair which are burnt off.
You can use a frozen turkey if you prefer but it should be properly thawed, at least two days before brining, in the refrigerator.
The largest vessel I have is a large green bowl which I use in the kitchen and I use it only to clean and wash my greens (horta) and make dough. I put the turkey inside and measured the water needed. As you may see the turkey is not fully covered. I then removed the turkey and mixed in the ingredients until the salt and sugar dissolved. I then put the turkey in again, covered it with cling film and let it brine overnight for twelve hours and in the morning I turned it on the other side and left it in for another twelve hours.
After brining the turkey it must be washed so that the salt and sugar is removed.
I cooked the turkey the traditional way I make it every year and stuffed it with chicken giblets. You may find the recipe here. The only addition this year was adding chestnuts to the filling. I added two cups of boiled and skinned chestnuts, which added an additional sweetness to the filling. I am definitely going to be making this every year from now on.
Kopiaste and Kali Orexi,