October 31, 2016

Turkey Part 1: How to Brine a Turkey Without Using Fridge Space

The SEA SALT Recipes Cooler, Easy Brine, How to Brine a Turkey Without Using Fridge Space, The Sea Salt 5 Comments

I’ve made a lot of turkeys. I always start with this brine. 

l usually buy the biggest turkeys I can get my hands on, which are usually about 22-24 pounds. I cook two if them every November for our Friendsgiving, and I usually cook 2 more throughout the year.  Because I don’t have a stockpot big enough to fit a bird that size, or fridge space for a pot that big, I use a cooler and a brining bag. I usually put the cooler out on my porch in a shaded spot and at night I put something heavy on top of it in case a raccoon wants to try to get inside. 

This is What You’ll Need:

• brine ingredients (listed below)
• turkey (mine was 22 lbs. but this recipe would work for a smaller or larger one)
• large cooler
• large brining bag
• ice

I start by defrosting the turkey in a fridge a few days in advance, and then remove the giblets and neck. I like to give the bird a quick rinse in the sink, and then I lay it out on a big sheet pan while I make the brine. When the brine is cool add 6 more quarts of water.  Put the turkey in a big brining bag, and pour the brine into the bag to surround the turkey. Tie off the bag, making sure to get out most of the air, and then put it in the cooler. Add enough cold water and ice that the bird is floating in the water and continuously check the water to make sure it is cold, adding ice as necessary. After 72 hours of brining remove the bird from the brine and pat it dry. It is then ready to stuff and cover with butter (recipe to follow). 

 

 

 

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