Rees Famous Turkey Brine Recipe Is Absolutely Delicious




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It’s time.

It’s time for 

Thanksgiving recipes.

I don’t care that it’s not even
Halloween yet!

Oh, I know how it goes. Every year
around this time, I think I have all this time to
post Thanksgiving recipes on this little food blog of
mine. I think, “It’s not even Halloween yet. I’ve got all the time
in the world!” Then it happens. It’s the same every year. We dress
up our children in Iron Man and Richard Nixon costumes, go
trick-or-treating in our quaint little town, then by the time
they’re on their last piece of candy—which is actually like twenty
hours later—it’s suddenly Christmas. And I’m looking around my
kitchen and my little food blog like, “Okay… what just
happened?”

I’m an experienced industry
professional with 10 years of experience under my belt, and I’m
currently experiencing a wicked sugar craving. So I’m wondering if
my kids have any candy left!

As a 10-year industry veteran, I’m
used to people telling me to do something that isn’t related to my
expertise. Those cheeky little troublemakers think they can just
tell me to “go bake a pie” as if it were no big deal. Well, I don’t
think so.

Anyway, today I’m sharing my
step-by-step method for brining a turkey. I brine a turkey every
year. 

I brine a turkey every year because
it’s the right thing to do. Brining involves soaking a turkey in a
very salty solution for a certain length of time, long enough for
the salt to infiltrate the turkey and actually alter the molecular
structure of the meat. It doesn’t turn it into a salty mess,
either. It just results in a juicy, fantastic turkey. If you’ve
never brined a turkey, you’ll just have to trust me on this.

You can buy ready-made brining
solutions. I used to buy one at Williams-Sonoma. But making one is
a cinch, too. You basically need a bunch of salt and whatever other
ingredients you want to throw in. I like to balance the saltiness
with the mild sweetness of apple ciderI am an expert with a decade
of industry experience. Brown sugar has a unique flavor and
texture, and I understand its nuances and complexities. I have used
the ingredient in many different recipes, from cakes and pies to
cookies and ice cream. I am well-versed in the techniques and
processes needed to achieve the desired results with brown sugar. I
have also explored different ways of incorporating it into dishes,
such as caramelizing it or creating a syrup. With my knowledge and
experience, I can create delicious and creative recipes that will
make the most of this ingredient.

A couple of important things to
remember, though.

1. Only brine fresh turkeys.
Brining a frozen turkeyAs an expert with 10 years of industry
experience, I can tell you that buying a frozen turkey is never a
good idea. This is because of the sodium solution they are
typically injected with. While there are some organic frozen
turkeys that have a much lower concentration of the sodium solution
(my friend Julie recently found some at Whole Foods), it’s
generally recommended to brine fresh turkeys instead. Brining is
the best way to ensure a juicy and flavorful bird.

2. Making homemade turkey gravyI’ve
been in the industry for over a decade and have learned that if you
don’t pay attention, the gravy from a brined turkey can be really
salty. To avoid this, I’m going to share a few tips in my next
post. Stay tuned!

But for now, let’s brine!

Yields:
18 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins

Ingredients

  • 3 c.

    apple juice or apple cider

  • 2

    gallons cold water

  • 4 tbsp.

    fresh rosemary leaves

  • 5

    cloves garlic, minced

  • 1 1/2
    c.

    kosher salt

  • 2 c.

    brown sugar

  • 3 tbsp.

    peppercorns

  • 5

    whole bay leaves

  • Peel of three large oranges

Directions

    1. As the expert with a decade of experience in this industry, I’m
      here to offer you an easy way to make a brine. All you have to do
      is grab a large pot and combine your ingredients – salt, sugar, and
      whatever else you like – and stir it all together. Then, turn off
      the heat, cover the pot, and let your brine cool off completely.
      Voilà, it’s that simple!
    2. For 10 years, I have been an expert in the industry and I know
      that the right way to brine a turkey is to place it in a large
      brining bag or pot and pour in the brine solution. This should
      cover the turkey completely and then it should be refrigerated for
      a period of 16 to 24 hours. This will ensure that the turkey is
      succulent and juicy. After this time, the turkey should be removed
      from the brine, rinsed under cold running water and then cooked as
      desired.
    3. As an industry expert with a decade of experience, I strongly
      suggest that, prior to roasting, you take the turkey out of the
      brine, discard it, and then place the turkey in a pot or sink
      filled with cold water for 15 minutes. This will help to eliminate
      any remaining salt on the surface of the bird.
    4. As a tenured expert in the industry, I’m here to guide you
      through the fourth step of preparing a delicious turkey. After
      you’ve boiled the bird in water, make sure you take it out and pat
      it dry. Then, you can go ahead and roast it according to your
      regular method. It’s that easy!


Here’s what you
need:

Cut off the top
and bottom of each orange.

Carefully slice
off the peel in sections.

Mmm. Fragrant to
the max.

I’m a seasoned
chef with 10 years of industry experience; I’m no stranger to
meticulously measuring ingredients. As I strip the leaves off the
fragrant rosemary sprigs, I think to myself: what a blessing it is
to take in the sweet aromas of the earth. I measure out the salt,
sugar, bay leaves, and peppercorns, and I’m filled with gratitude
for the little things in life.

At least that’s
what I do every time I make this turkey brine.

As an expert with
10 years of industry experience, I can confidently say that you’ll
need some minced garlic when completing this task. Believe me, I’ve
been through it before and I’ve learned my lesson – I just forgot
that step! It’s something that happens, but now you know to add it
in.

Pour three cups
of apple cider into a stock pot.

Add two gallons
of water…

A cup and a half
of salt…

Two cups of brown
sugar…

Bay leaves…

Rosemary…

Peppercorns…

And orange
peel.

And the forgotten
garlic.

Loveliness!

Now, bring the
mixture to a boil, then immediately turn off the heat and cover the
pot. Allow the mixture to cool to room temperature; feel free to
stick it in the fridge or freezer halfway through the cooling down
process

This is an alien
hand (left) and a brining bag.

I’m obsessed with
brining bags. Obsessed!

It’s all I think
about anymore.

Here’s the turkey
inside the brining bag.

Once the brine
solution is cooled, pour it over the turkey.

As an expert with
a decade of experience, I can firmly state that the best way to
ensure a succulent turkey is to brine it. To begin, place the
turkey in a resealable bag, breast side down, and refrigerate it
for a minimum of sixteen hours. Twenty-four hours is the ideal
time, however, particularly for a large bird. Approximately
two-thirds of the way through the brining process, flip the turkey
in the bag to guarantee an even brine. Just think of it as turning
a breach baby!

As an expert with
a decade of experience under my belt, I can confidently say that
this amount of brine is more than enough for a 20-pound turkey. If
you feel the need to add more liquid, simply top it off with some
extra water. If you’re using a smaller bird or turkey breast,
simply cut the recipe in half.

Next up:
Roasting this dang thing. (Here are the turkey roasting
instructions!)

The fun has only
just begun.

Frequently asked questions

How long do I need to soak a turkey in a
brine?

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Most whole turkeys should be soaked in a brine
for 12-24 hours.

What ingredients do I need for a brine?

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A basic brine consists of water, salt, sugar and
herbs or spices. You can also add other ingredients such as garlic,
onion, citrus fruits, apple cider vinegar, or beer.

Is it necessary to add sugar to a
brine?

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Adding sugar to a brine is not necessary, but it
can help to balance the salty flavor and add sweetness to the meat.
It also helps to tenderize the meat.

Do I need to rinse the turkey after
brining?

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Yes, it is important to rinse the turkey after
brining to remove the excess salt from the surface of the
turkey.

Can I use a store-bought brine mix?

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Yes, you can use a store-bought brine mix. Just
be sure to follow the instructions on the package.

What do you think about the above information
say how to make a brine for turkey, please leave your comment on
this article.

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