To Brine, or Not to Brine?
posted on
October 30, 2024
To brine, or not to brine?
That is a common question we get here at Whiffletree Farm. And especially since it’s a pasture-raised turkey, people wonder what the best way to prepare it is.
The answer is… BOTH are good methods! Our turkeys are moist and flavorful as they are, so many people skip the brining and go straight to roasting. And they say it still tastes great and has amazing moisture - even the white meat! (But it is critical to use a meat thermometer and monitor it closely so that you don’t overcook– 165 F is the highest you need to go.)
Personally, I do like brining. I like that extra bit of flavor and moisture it gives to the turkey, and I love that you can get creative with it! Want more of an herbal flavor? Add rosemary, thyme, sage, bay leaves…you name it. Want a fruity flavor? Add apple cider or orange slices with some cloves to the brine. Yum!
In the video included in this blog post, I did an herbal brine. Watch the video above, or keep reading to find out how to brine your turkey!
Want to try this out for yourself? Grab a turkey HERE and let us know what you think!
What you’ll need:
- 2 gallons water
- 1 1/2 cups kosher salt
- 3 Tbsp. peppercorn
- 3-4 sprigs rosemary
- 5 sprigs thyme
- 8 cloves crushed garlic
First, I brought one gallon of water to a boil, then added in the salt and let it dissolve in the hot water. Turn the heat off and add in the peppercorn, rosemary, thyme, and crushed garlic. Let everything sit until it comes to room temperature to allow those flavors to infuse into the brine. Once it’s room temp, add in another gallon of cold water.
Now, take your turkey and put it in a container (or turkey brine bag) big enough to cover it with the brine. (Make sure to remove and save your giblets first!) Pour brine and herbs into the container. If your turkey isn’t completely submerged, that’s fine - just flip it periodically so everything gets brined evenly. Let the turkey sit in the brine for about 16-24 hours, but no longer than 24 hours so it doesn’t get too salty!
*Pro tip - I would usually use a small cooler to brine my turkey in. I would use about a half gallon less of water, and after the brine completely cooled I’d add in a couple quarts of ice. My turkey would go directly into the cooler and I’d pour the brine and ice over top. This helps keep the turkey cold and insulated so you don’t have to find room for it in your fridge! Just make sure to add some ice every now and then to keep it cold.
After the brining time is done, drain off the brine but save the herbs - you can put them into the cavity of the turkey while it roasts for some aromatics! Then rinse the turkey, and let it sit for about a half hour to 45 minutes to dry off (because no one likes mushy turkey skin!).
Next up, we’ll be releasing another blog post on roasting your Thanksgiving turkey!
We want to hear from you! Do you like brining your turkey, or do you love it as it is? Let us know!
Cheers to you and your health,
~Bethany
