Brined Turkey

Getting ready for Thanksgiving.  This is something I have done for about 20 years.  I started using the Orange Turkey Brine, but then made my own Pineapple Turkey Brine, which the family seems to like better.

One of the things about brining and smoking the turkey is that it could lend to bitter juices which means you need to find an alternative gravy, but the tradeoff is tender juicy meat from all parts of the bird.  However, if you bake this brined turkey, then the drippings from the pineapple brine might work in a gravy, but the orange brine still might be a bit bitter.

Depending on the size of the turkey, you will need a 2.5, or 3-, or 5-gallon food storage bag.

Sometimes you can’t find them in the grocery store, but you can get them on Amazon.

I typically purchase and start brining the turkey the Saturday before Thanksgiving.  Storing it in a cooler saves space in the refrigerator.  Plus, if there are other items being served, like a brisket, that too can go in the cooler.

Equipment:

• Cooler
• 5 Gallon food storage bag (double them)
• Enough ice to keep the bag standing

Ingredients:

12 – 14-pound young Turkey

Orange Turkey Brine:

• 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 1 tablespoon dried thyme
• 1 tablespoon ground black pepper
• 3 cloves garlic
• 2 bay leaves
• 1 cup kosher salt
• 1 1/2 gallons water

Pineapple Turkey Brine:

• 1 ¼ gallons water (1gallon and 1 quart) 4732 milliliters
• 1 quart pineapple juice
• 3.5 % kosher salt – 198 grams (round it to 200)
• 1 can of Pineapples – never use fresh pineapple (the bromalin will destroy the meat)
• 400 grams of sugar
• 5 whole cloves

Method:

For the orange turkey brine:

• Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.

For the pineapple turkey brine:

• Combine all of the ingredients in a large stock pot and stir to dissolve the sugar and salt. No heating is necessary.

Once the brine is cool:

• Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, in the bag neck side down.
• Place the bag in the cooler with enough ice around to keep it upright.
• Pour the brine into the bag, making sure that the cavity gets filled.
• Seal the bag and cover with ice.
• Keep an eye on the ice level every day and top off as necessary.
• Remove the turkey from the brine about 5 hours before you want to serve the turkey. Drain the turkey cavity and pat it dry.
• You can stuff butter under the skin at this point, and or rub butter all over the skin.
• Bake / smoke / fry the turkey as you desire.