She Strengthens

Effortless Turkey Brining: A Game-Changer for the Holidays

Simplify Your Holiday Cooking

Bringing a turkey to perfection can be a daunting task, but what if we told you there’s a way to make it hassle-free? Ditch the chest cooler and garage setup, and instead, utilize your refrigerator’s crisper drawer to achieve juicy, perfectly seasoned results.

The Secret to Success: Refrigerator Brining

To start, heat the brine ingredients, let them cool, and then pour the mixture into a large resealable bag. Add the turkey, place it in the crisper drawer, and let the magic happen. The brine will infuse the bird with subtle flavors of apple cider and fall spices, making it a true showstopper.

Important Tips and Reminders

• Ensure you’re working with a natural turkey (no salt injections) and plan for at least 4 to 5 days of thawing time for a frozen turkey.
• The brining process takes between 8 and 16 hours, so be sure to factor that into your holiday prep schedule.
• Don’t forget to rinse off excess brine before roasting to avoid an overly salty pan gravy. Use an unsalted stock or low-sodium broth for added peace of mind.

Special Equipment Needed

• A large (about 10-gallon), food-safe, resealable bag for brining
• Butcher’s twine

Yield and Difficulty

• Yield: 6 to 8 servings
• Difficulty: Easy
• Total Time: 5 hours, plus 8 to 16 hours brining time
• Active Time: 1 hour

Ingredients

For the turkey:

• 10.4 ounces salt (2 cups Diamond Crystal kosher salt OR 1 1/3 cups Morton kosher salt OR 1 cup plus 2 tablespoons fine sea salt)
• 1 cup packed dark brown sugar
• 3 tablespoons whole black peppercorns
• 4 bay leaves
• 14 cups water
• 2 cups apple cider or unfiltered apple juice
• 1 (13- to 15-pound) fresh natural turkey, thawed if frozen
• Vegetable or olive oil, as needed
• 1/2 medium yellow onion, quartered
• 1 medium celery stalk, cut into 3 pieces
• A few sprigs of fresh parsley, thyme, or rosemary, or a combination

For the gravy:

• Pan drippings from the roast turkey
• 1/3 cup all-purpose flour
• 2 to 2 1/2 cups unsalted chicken stock or low-sodium chicken broth
• 1/4 cup heavy cream
• Salt
• Freshly ground black pepper

Step-by-Step Instructions

Make the Brine

Combine salt, brown sugar, peppercorns, bay leaves, and 3 cups of water in a medium saucepan. Bring to a simmer, then reduce heat and let cool to room temperature.

Prepare the Turkey

Place the turkey in a large resealable bag, breast-side down, and add the cooled brine. Seal the bag, squeezing out air, and refrigerate for 8 to 16 hours, turning the turkey once.

Roast the Turkey

Heat the oven to 350°F. Remove the turkey from the brine, rinse thoroughly, and pat dry. Place the turkey breast-side down on a roasting rack, and roast for 1 hour. Flip the turkey onto its back and continue roasting, basting every 15 minutes, until a meat thermometer inserted into the inner thigh registers 165°F to 170°F.

Make the Gravy

Pour the drippings from the roast turkey into a medium heatproof bowl. Let sit for a few minutes, then skim off the fat and discard. Place the roasting pan over medium heat, scraping up any darkened bits from the bottom. Whisk in flour, then gradually add stock or broth, whisking continuously. Bring to a simmer and cook until the gravy thickens slightly. Strain the mixture and stir in heavy cream. Season with salt and pepper to taste.