Brine a Turkey
Brine a Turkey
- Choose a Pine View Farms fresh turkey!
- Choose Your Container
Your turkey will need to be completely submersed in the brine. Use a large, non-corrosive pot (stainless steel is great). Make sure you have enough fridge space to accommodate your container.
- Make your Brine
You will need about 6-8 L (1.32 – 1.76 gallons) of water to cover a 6.82 kg (15 lb.) turkey. You could replace some of the water with beer, soda pop or cider to create your own recipe. Typically, a brine has enough salt in the liquid to float a raw egg. Cut back the salt if you prefer. Kosher salt or sea salt are best. Dissolve salts in a small quantity of hot water and let cool before adding to brine. Use a ratio of 250 g (approx. 1 cup) Kosher salt to 4.54L (1 gallon) liquid.
- Add Your Seasonings
You can add savoury, spicy hot, or sweet seasonings to suit your taste. Consider honey, maple syrup, molasses or brown sugar for sweetness. Fresh herbs work great tied in bundles with kitchen string: rosemary, sage, thyme, basil or mint. Garlic, onion, ginger root, cinnamon sticks, cloves and lemon add the flavour backbone to your brine. You could add hot peppers too.
- Brine the Turkey
Once all is prepared and the turkey submerged, brine for 8-24 hours. When finished soaking, remove turkey from the brine and discard brine. Thoroughly rinse your bird and rub gently to release salt. Pat the skin dry and cook as you normally would. Be sure to reach an end point temperature of 170 degrees Fahrenheit.
Source: Saskatchewan Turkey Producers Marketing Board