1/2 gallon water 1 cup salt 1 cup brown sugar 5 cloves crushed garlic 1 Tbs black pepper 5 bay leaves 1 bunch of Rosemary 1 Bunch of Thyme 1 Bunch of Parsley 1 Tbs green cardamom pods 1 Tbs cloves 1 Tbs all spice 1 onion 2 oranges juiced (Bring to boil for a couple minutes)
Saw your video the other day decided to try it. AWESOME! Our turkey for Thanksgiving was perfect. Tender, juicy all around awesome, Thank you for this brine recipe.
If anyone wants the recipe: 1/2 Gallon Water 1c Salt 1c Brown Sugar 5 Garlic Cloves 1T Black Pepper 5 Bay Leaves Rosemary Thyme Parsley T Cloves T Green Cardamom Pods T Whole All Spice 1 Chopped Onion 2 Oranges Boil for a couple of minutes. Steep Overnight. Add bird and enough ice to cover. Brine no longer than 24hrs.
Great Brine Recipe thank you! Do you refrigerate while brining or do you keep adding ice so the uncooked turkey temperature does not fall below recommended food safety guidelines? Loved this video and how you did step by step on making the Brine.
I took over turkey duty and used this and it was the first time I had turkey breast that wasn't super dry. Best turkey I've ever had and I'm doing it again this year
@@g5kj1987 This is most likely the video on Gordon Ramsay the OP was referring to..... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-e5PFXhdfVT8.html The brining is a good insurance policy against dry turkey as is Ramsay's techniques. Just don't let the bird get over 160 degrees Fahrenheit or 71 degrees Celsius and let the turkey rest (wrap it in foil) so the temp will climb the next few degrees and make for safe eating.....
Did you make the brine with half a gallon or full gallon? I plan on letting my brine come down to room temp naturally without the ice, then refrigerate it, then use it tomorrow on the turkey. I figured by the time he added the ice and it melted, then he had about a gallon of solution
I can practically smell this brine through my phone! I’ve been brining for yrs- similar ingredients but might be adding a few of these ones! .Looks great! Q…when you say “kill the heat”and “let it go over night” , do you mean you are low simmering your hot brine? (Or literally no heat and are letting stand overnight? (Before using to brineTurkey )
How do you recommend we drain the turkey and such prior to cooking? People leave out that next step and I don't know how much liquid should be on/it it prior to cooking. Thank you for this video, it's quite useful!
I am not a chef, however, I've watched a lot of brining videos for turkey and have brined other meats myself and the meat is always rinsed off after the brine. All the flavors should be absorbed into the meat and you are washing off the excess salt that isn't needed. That being said, again, I am not a chef and this isn't my recipe.
I want to do this, but I am cooking for 18 people and I am concerned that if the taste is too different I may have upset family members. Can someone give me a description of that taste? is it still a good roast turkey flavor? Does it taste of orange? I have family members that don't like cooked fruit, so I wouldn't want it to be too strong. I'd love a good description of how it tastes. Thanks.
When smoking a turkey, just put in salt & water with a sprinkle of vinegar. Boil some of the water with the top on so it boils fast(3 minutes). Then add all the salt & stir. Once most of the salt is melted(mere seconds), turn off heat & add in some ice cubes before combining this warm salt water with cold water w/ ice. Once you confirm the water is cold, sprinkle in some vinegar, add the cleaned bird(1 hour per lb), & sprinkle the vinegar. To smoke it, just heat up some old dry wood away from the bird on the grill(you can literally pick up old easy to break thick branches off your favorite trail...if they break easy they are likely dry enough...beware bugs). 6- 8 hours later BEFORE the skin turns to pitch black uneatable bark, take off the bird(that you shouldve spun around a few times when checking on the wood). Check the internal temp for doneness using the thermometer they give you in your turkey fryer kit(lol). If not done, put the bird in the over at 350 for about 10-20 minutes checking the temp every 10 minutes. Itll be done though in no time no matter the size(after 6 hours smoking oh yeah itll be done). The meat will taste like the best pork you ever had...yeah I said PORK. Barbeque sauce or hot sauce...either one will love the bird but by itself itll be super juicy & flavorful enough to need NOTHING to dip it in. Youll only need a side to eat it with....Every edible strip of flesh will be coveted including the back. If you dont burn the skin....oh that skin! Also dont be afraid of pink color when you brine turkey....the temperature wont lie...if its done its done. The curing process in the brine makes it stay pink.
Some advice to you fans of deep fried turkey. Whatever the cook time that is stated for how large of a turkey, shave 20 minutes off of it, because your bird continues to cook when it's out of the deep fryer. If you deep fry your turkey to the recommended 165 DF internal IN the deep fryer, you will wind up with a VERY dry bird, because the internal temperature will go to 175 while it's resting.
He's using gradient brining which means that he'll have to pull the turkey breasts out of the brine before it gets too salty. With equilibrium brining, the weight of the meat is calculated (minus the weight of the bones) and a solution of no more than 1% salt is used when the weight of the meat and water is calculated. A rather tricky process, but IF I ever get the math right, there won't be a danger of over-salting the meat......
@@christinasilva4188 Well, you rinse it off put it in the pan and cook it and let me tell you,,It will be the juciest turkey you EVER had ,,You and your family will enjoy,,,Stay safe and Healthy And bless you
Very happy you asked this question. I also wanted to know if it needed to be seasoned, prepped with butter or injected with anything after this process. Also, can it stay outside or does it need to be refrigerated? FYI, I’m in New England so it’s cold. Thanks
yuuuup... the first year i threw oranges into my brine my wife side eyed me... then her step dad said it was the best turkey he ever ate... finally stopped complaining about having the giant pot in the fridge the day before even
