Comments on: How to Brine a Turkey (for the Best Thanksgiving Meal Ever)

By: Suzanne

Suzanne — Sun, 21 Nov 2021 13:47:55 +0000

In reply to Cindy Atkinson. Absolutely.

By: Cindy Atkinson

Cindy Atkinson — Sat, 20 Nov 2021 14:20:21 +0000

Will this brining method be appropriate for frozen store-bought turkey, which is not organic?

By: Katie Wells

Katie Wells — Tue, 05 Jan 2021 01:24:45 +0000

In reply to Maribel Rodriguez. No need to peel, just chop and put in the turkey

By: Maribel Rodriguez

Maribel Rodriguez — Tue, 24 Nov 2020 00:34:23 +0000

Do I stuff and peel the apples, lemons and oranges in the turkey?? Is that what you mean????

By: Ann Miss

Ann Miss — Thu, 02 Jan 2020 02:41:30 +0000

In reply to Carherine.

Hi Catherine
Did you use 1/2 – 3/4 Cup salt to each gallon of water?
I use 1/2 cup (because we use minimal salt even though most of the salt stays in the brine)
for each gallon of liquid (I use apple cider for 2 quarts of the liquid).
I also let the turkey sit on the counter/in the sink all day ao it begins thawing and it
is not so much work to unwrap and get the giblets out. In the evening I put it in the
5-gallon pail with brine and it is thawed overnight.
The pail (covered) sits in the kitchen overnight.

By: Erik Helgestad

Erik Helgestad — Mon, 23 Dec 2019 19:41:54 +0000

I like your idea of submerging the frozen turkey in the brine, killing one bird with two stones! Have you grilled the Turkey on a smoker grill? It’s the only way to go for me now for the last 4 years. It’s so juicy from the brine and tasty from the seasoning and the smoke flavor!

By: Dulce Roman

Dulce Roman — Thu, 12 Dec 2019 11:29:21 +0000

Should you brine a turkey breast that has already been injected with turkey broth, salt and sugar?

By: Ann

Ann — Fri, 23 Nov 2018 05:32:51 +0000

11/23/2018–I brined (just salt water) my turkey the night before cooking last year and loved how it tasted. I use a 5-gallon pail and a 20-pound turkey. This year the change we made was to use 2 quarts of apple cider instead of some of the water. For the next turkey, I would like to add sliced lemons and oranges to the brine and apple cider. YUM

By: Carherine

Carherine — Wed, 21 Nov 2018 20:11:17 +0000

I tried this brine recipe with a frozen turkey in the brine for 48 hours and the turkey is STILL completely frozen. Complete failure.

By: Marie

Marie — Tue, 20 Nov 2018 15:00:34 +0000

Hi Katie, I so much appreciate your sharing all of your research and work to help us all be healthier. My question on the turkey brining is do you know how it affects the overall sodium content of the turkey? I have family members with heart issues that have to watch their sodium intake.
Thanks

By: Beth

Beth — Mon, 01 Oct 2018 01:10:22 +0000

What type of roasting pan do you cook the turkey in? Does it have a lid? If not, do you cover the turkey & if so, with what?

We haven’t used aluminum foil in years & want to continue avoiding it. We haven’t hosted holidays in years where we needed to make turkey. Last time we did, we used a granite roaster as at that time research I had done indicated it was safer than our expensive, Teflon coated toaster we registered for our wedding.

By: LuAnn

LuAnn — Wed, 22 Nov 2017 06:22:25 +0000

In reply to Jackie.

Yes, you can absolutely fry a turkey after brining it! We have done it several times and it’s turned out great! We do pay it dry as best we can, but oil will still splatter, so watch out for that. Otherwise, it’s great!!

By: Lise

Lise — Tue, 21 Nov 2017 17:33:52 +0000

I am bringing my frozen 27 lb local raised turkey in a cooler on the porch, ( live in NH and it’s cold) and was just reading that it should not be brined for more than 48 hrs. I started Sunday afternoon and am now concerned that it will be too salty and the meat mushy It is almost completely thawed. Should I take it out of the brine after 48 hrs rinse and leave in the fridge till Thursday? Or should I keep adding ice and deleting the brine?

By: Wellness Mama

Wellness Mama — Tue, 21 Nov 2017 02:24:01 +0000

In reply to Melanie. Yes, just increase the amount of brine to cover the turkey.

By: Melanie

Melanie — Tue, 21 Nov 2017 02:17:25 +0000

Katie,
I have a 21 and a half lb turkey frozen. I am putting it in now for a 48 hr brine. It is too big for a 5 gallon bucket so I have to use a 6 1/2 or 7 gal. Do I need enough liquid to submerge it in the bucket or do you keep regularly turning it upside up down? Should I just keep making more brine to cover it?
Help! Thanks!
Melanie

By: Rebecca

Rebecca — Mon, 20 Nov 2017 19:03:02 +0000

What do you cover your turkey with during cooking?

By: Dawn

Dawn — Sun, 19 Nov 2017 22:38:49 +0000

When I was cooking for all of my family, I always brined my turkey – now that it is only four (4) of us, I just make a boneless turkey breast, but, I still brine it. My father complains if it is not “browned” so I sear all sides to “brown” it.

Brining does make it better 🙂

By: Wellness Mama

Wellness Mama — Sun, 19 Nov 2017 22:16:30 +0000

In reply to katy. Yes.

By: katy

katy — Sun, 19 Nov 2017 10:59:05 +0000

Can I do the same for chicken?

By: Wellness Mama

Wellness Mama — Sun, 19 Nov 2017 00:23:32 +0000

In reply to Rae. Any size so long as it fits in a 5 gallon bucket.