When you’re feeling the pressure to cook your fam’s Thanksgiving meal perfectly, there’s one little secret that’ll make it a smashing success: you gotta brine that bird.
Brining is when you let your turkey soak in a salt-and-water solution for several hours before cooking. This allows the meat to absorb moisture and be extra flavorful. Sure, it’s an extra step to cooking the turkey, but the result is totally worth it — especially when you add spices and flavorings.
Yield: ideal for a turkey up to 16 lbs
1. In a large stock pot, combine water and cider. Place over high heat.
2. Slice the peel off of the lemons and oranges. Remove rosemary leaves from the sprigs. Smash garlic using the side of a knife and remove the peels.
3. Pour the salt and brown sugar in the stock pot and stir. Place the remaining ingredients — including the orange and lemon peels, rosemary and garlic — in the stock pot and bring to a boil. Remove from heat and let cool completely.
4. When the brine cools to room temperature, clean the turkey, removing all innards and parts from the cavity. Rinse the turkey under cool running water.
5. If your stock pot is large enough, it’s best to brine the turkey inside it. Place the turkey cavity side-up in the pot; this makes it easier to flip it after some time. Make sure a lid can be placed over the top without parts of the bird sticking out.
Pro Tip: If the turkey is too large for the stock pot, use a brining bag. (You can find them at most grocery stores.) Put the brining bag in a roasting pan, place the turkey in the bag and pour the liquid over the turkey, making sure the cavity is filled.
6. Place the in the refrigerator for 24 hours, flipping the bird over after 12 hours.
7. Remove the turkey and discard the brine. There will be a lot of salt on the surface of the turkey, so rinse it thoroughly under cool running water, then pat dry. Don’t forget to rinse the cavity, too.
8. Cook the turkey as desired.