When time allows, Scott Leysath, host of The Sporting Chef on Sportsman Channel, recommends brining turkey to replace blood with a mildly salty brine. Brining your turkey results in tender meat, and let’s face it, brine tastes better than any animal blood.
Once you've brined your turkey, be sure to try Leysath's 'Best Turkey Ever' Recipe for a holiday turkey that's fall-off-the-bone delicious!
Yield: 1 brined turkey
Total time: 12-24 hours
- 1 gallon water (or more depending on the size of your turkey)
- 1 cup kosher salt (or ¾ table salt)
- 1 cup brown sugar
- Heat 2-3 cups of water. Stir in one cup each kosher salt and brown sugar until dissolved. If you only have table salt on hand, reduce salt to 3/4 cup or your brine will be over-salted. Add any additional flavors to the brine, if desired, such as allspice, Italian seasoning, etc.
- Allow brine to cool and then add the remaining water. You may need more than one gallon of water, depending on the size of your turkey.
- Fully submerge the turkey, breast side down, in the brine. Make certain the whole bird is submerged in the brine. Add more water, if needed.
- Refrigerate the turkey in the brine, for 12 to 24 hours.
- Remove turkey from brine. Rinse it, pat dry, then season and roast, grill or fry.