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Thanksgiving: .A Simple Brine

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"Submerging a turkey in a solution of salt and sugar and herbs, and allowing osmosis to do its work, is a process called brining: it is meant to result in a moister turkey and it nearly always succeeds. The fashion for brining turkeys before cooking them is a trend that comes and goes, like skinny ties or Blucher moccasins. When I was in college, brining was not in fashion. Then it was. Then it wasn't. Now it sits in culinary limbo, used by some, not by others: debates rage. Try it and see what you think. A brine can be helpful when the turkey you are cooking is lean and narrow, as heritage birds often are, in order to compensate for the meat's lack of fat. Brining a turkey is also smart when you are cooking turkey on a grill, since basting is not generally part of that process. Use a brine if you suspect that your past turkeys have been too dry, or you have been told, unkindly, that this is the case. The following brine will infuse a turkey with substantial juiciness in two or three days' time. It is a simple solution of salt and sugar, with a few spices you might add or subtract according to your tastes. As for the salt and sugar, keep the ratio at no more than a half cup of each for every gallon of water you're using. Too much of either makes the meat taste like something purchased from a gas-station deli. So: salt, sugar, and herbs go into boiling water to dissolve the first two. Allow this solution to cool, then submerge your bird in the result and keep the whole thing chilled until you're ready to cook. If you don't have a refrigerator large enough for this task, you can put the brine in a cooler and use that instead, though you'll need to add ice to the solution along the way."

List of Ingredients

â—¦ ¾ cup plus 2 tablespoons kosher salt
â—¦ ¾ cup sugar
â—¦ 1 carrot, peeled and diced
â—¦ 1 large onion, peeled and diced
â—¦ ¼ cup diced celery
â—¦ 2 bay leaves
â—¦ 1 tablespoon black peppercorns
â—¦ ¼ teaspoon red pepper flakes
â—¦ ¼ teaspoon fennel seeds
â—¦ 2 or 3 sprigs fresh thyme


Recipe

In the largest stockpot you can lay your hands on, bring 2 gallons of water to a boil. Add salt and sugar, and stir until dissolved.

Turn off heat and add carrot, onion, and celery. Add bay leaves, peppercorns, red pepper flakes, fennel seeds, and thyme. Take off heat and refrigerate until cold. Submerge turkey in brine and refrigerate for up to 72 hours.