If your turkey is labeled “self basting,” or “Contains up to 8% solution of water, salt, spices, and flavorings,” it was already injected with a sodium solution, so you will not want to brine this turkey, or it will be too salty.
Check your nutrition panel. Four ounces of fresh turkey has about 120 mg or so of sodium. If it’s much more than that, it may have been injected with salt.
If it is a free range, organic, or fresh turkey, contains around 120 mg sodium for a 4 oz serving, it is likely that it has not been injected with sodium, so read on about how to perfectly brine your bird!
There are many brine possibilities, but all brines contain salt, usually something sweet, plus some aromatics, like herbs or spices, to maximize flavor.
Apple Orange Rosemary Brine – Enough for one 18-20 lb bird
3 cups apple juice
1/2 cup apple cider vinegar
Peel of 3 oranges
1-1/4 c course sea salt
2 c evaporated cane juice, or 1-1/2 cups good maple syrup
6 cloves garlic, chopped
Large handful of fresh rosemary
5 bay leaves
3 tbsp whole peppercorns
1 tsp hot smoked paprika (optional)
1 gallon of water
-Combine all ingredients in a large pot
-Heat gently until heated through, and sugar and salt have dissolved
-Allow to cool before using brine
-In a large pot, or brining bag, completely immerse the turkey, breast side down
-Flip turkey once halfway through the brining time
Tips:
*Brine for 8 to 18 hours. Any less, the brine will not penetrate. Any more, the end result may be an overly salty turkey with a “spongy” texture.
*Remove from brine several hours before roasting. Dry well by patting it with paper towels and store in the frig, uncovered on the bottom shelf for several hours. This will ensure a crispy skin.
