Description
A smoky, aromatic turkey brine made with torched hickory chips, fresh spruce branches, thyme, rosemary, parsley, onion and garlic. A three-day soak gives you deeply seasoned, juicy holiday turkey.
Ingredients
- 1 gal water
- 1 qt (4 cups) kosher salt (see notes)
- 1 qt (4 cups) granulated sugar
- 1 qt (4 cups) hickory wood chips
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 bunch fresh parsley
- 2 onions, quartered
- 1 head garlic, cloves smashed
- 4 fresh, untreated spruce branches
- 1 whole turkey (10 to 12 lb), giblets removed
Instructions
- Combine the water, salt and sugar in a large stockpot and warm over medium heat, stirring to dissolve.
- While the liquid warms, spread the wood chips on a heatproof surface, such as a sheet pan or cast-iron skillet. Burn them thoroughly with a blowtorch until charred.
- Once the liquid reaches a simmer, add the charred chips, thyme, rosemary, parsley, onions, garlic and spruce. Lower the heat and simmer gently for 15 minutes. Do not boil, or the brine will become too intense and overpower the turkey.
- Cool the brine, then refrigerate it overnight with the aromatics still in it.
- Strain the brine. Fully submerge the turkey in it in a brining bag or nonreactive container. Refrigerate for 3 days.
- Remove the turkey and rinse it thoroughly inside and out. Pat dry and set it on a rack over a pan. Refrigerate uncovered overnight to dry the skin before roasting.
Notes
Salt: Use kosher salt. Table salt is much saltier by volume.
Larger birds: One gallon covers a turkey of about 10 to 12 pounds in a brining bag. Double the brine for a larger turkey.
Roasting: Roast at 325°F until the thickest part of the thigh reaches 165°F. Tent with foil if the skin browns too fast, and rest 30 minutes before carving.
Gravy: Brined drippings are salty. Use low-sodium stock and taste before seasoning.
Spruce: Use only branches you can positively identify that haven’t been sprayed, and never use yew. As a substitute, use extra rosemary and 1 tablespoon crushed juniper berries.
No blowtorch: Char the chips in a dry cast-iron skillet on an outdoor grill.
- Prep Time: 20 minutes
- Additional Time: 96 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Brining
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 220