Brining Your Turkey
From sourcing to succulent recipes, we take our holiday turkeys pretty seriously. Now, it’s time to tackle the biggest question of them all: To brine, or not to brine?
Here’s the short answer: Brining will yield the tastiest, juiciest bird possible. It’s not just a fad, it’s science! When you soak your turkey in a spiced, saltwater solution for an extended period of time, the process of osmosis takes over. At first, the juices are drawn out from the meat. Then, as the salt dissolves, the brine concentrates to lock in the flavor and break down muscle proteins. Now, we’re talking turkey!
Ready to begin your brining journey? You can make your own brine, but that can make turkey prep pretty tedious. So, to simplify your holiday to-do list, we’ve developed our very own Bristol Farms Brining Blend! With our proprietary mix of spices, herbs, citrus, and aromatics, making the perfect holiday bird is a breeze. Find our Brining Blend down the spice aisle or at the meat counter, where you’ll select your fresh, free-range, non-GMO turkey.
The night before your holiday meal, dissolve one cup of brine per gallon of water or stock. Bring the mixture to a boil and stir until the brining blend has completely dissolved and let it cool completely. Remove the giblets from the turkey, which you can save for giblet gravy! Place your bird in a large stock pot, bucket, bag, or cooler, completely submerging the turkey. Refrigerate your bird overnight and your turkey work is nearly done!
On the big day, simply remove your turkey from the brine, rinse well, and pat dry. Then, season, butter, or oil your bird and roast it to golden glory.
If you’re still in search of the perfect turkey recipe, we’ve got lots of inspiration here.