While there are many techniques to prepare a turkey, wet brining stands out as a foolproof way to ensure a juicy, flavourful turkey that will leave your guests asking for seconds.
What is Wet Brine?
Wet brining works by soaking the turkey in a saltwater solution, allowing moisture and flavours to seep into the meat through a process called osmosis. The salt causes the proteins in the meat to break down slightly, which helps the turkey hold more water and stay juicy when cooked. This method ensures the bird stays tender and moist while also adding a balanced, subtle flavor throughout. The result is a well-seasoned, succulent turkey with a perfect texture, making wet brining an excellent choice for holiday meals.
This method differs from dry brining, where salt and seasonings are rubbed directly onto the turkey’s surface. Wet brining is especially beneficial for larger birds, as the liquid penetrates deeper, ensuring the meat stays moist throughout the cooking process.
Preparing the Wet Brine
To achieve the best results with wet brining, it’s important to follow these steps:
1. Choose Your Ingredients
The base of any wet brine starts with water and salt, but additional ingredients can elevate the flavours:
- Salt : Use kosher or sea salt, aiming for a 6% salt-to-water ratio to effectively season the meat. For example, for 4 liters of water, you’d need about 240 grams of salt.
- Sugar : Adding a small amount of brown sugar balances the salt and brings a hint of sweetness.
- Aromatics : Enhance the brine with herbs like rosemary, thyme, and bay leaves for a deeper flavour. Citrus fruits (such as oranges and lemons) and spices (like peppercorns, cloves, and allspice).
- Optional Enhancers : Garlic, onions, or ginger can be included for extra zest and warmth in the brine.
2. Proportions and Ratios
To create the perfect brine, the ratio of water to salt is crucial. For every 1 liter of water, you need 6% salt. This means you should use 60g of salt for each liter of water to achieve the ideal balance for brining your turkey. This ratio ensures that the brine is effective in seasoning the meat and retaining moisture during cooking.
3. Equipment Needed
- A container large enough to fully submerge the turkey (food-safe bucket, cooler, or large brining bag).
- A refrigerator or cool area where the turkey can rest safely during brining.
Here's How We Prepared the Turkey
Number of servings: 6-8
Cooking time: 4 hours
Preparation time: 6 hours
Ingredients
Turkey 4.6kg
Brine:
Water: 6L (depending on size of turkey), reserve half the water for cooling the brine
Onion: 1, roughly chopped
Orange: 1, halved
Star anise: 2
Bay leaf: 2
Salt: 360g (6% of the water)
Brown sugar: 15g
Ice cubes: 3 cups
Stuffing:
Butter: 80g
Onion: 1, finely diced
Panko breadcrumbs: 250g
Water: 60-80ml
Sage leaves: 10, finely chopped
Dried apricots: 50g
Pecans: 50g
Ground cinnamon: ¼ tsp
Ground nutmeg: ¼ tsp
Ground coriander: ¼ tsp
Egg: 1
Salt: 1 tsp
Brandy: 2 tbs
Festive herb spice:
Mustard seed: 1 tsp
Coriander seed: 1 tsp
Clove: 1 tsp
Black pepper: 1tsp
Fennel seed: 1 tsp
Dried oregano: 1 tbs
Dried thyme: 1tbs
Turkey rub:
Butter: 80g, room temperature
Festive turkey spice: 2 tbs
Method
Preparing the Wet Brine:
In a large stock pot, fill with half the required amount of water. Squeeze the orange juice into the water.
Add the chopped onion, star anise, bay leaf, salt, and brown sugar.
Bring to boil and ensure the salt and sugar have fully dissolved. Immediately add ice cubes to cool the mixture.
Prepare a container large enough to fully submerge the turkey, ensuring the brine will cover it completely. Pour the hot brine into the container, add the remaining water, and allow it to cool completely.
Once the brine has cooled, place the turkey in the container, ensuring it is completely submerged. Leave in the fridge for at least 4 hours.
Festive Stuffing:
Melt the butter in a non-stick pan and add the finely diced onions. Sweat for 5 minutes until translucent.
Add the breadcrumbs and water. The amount of water may vary depending on the type of breadcrumbs used. The mixture should be slightly sticky to form dough balls but not too mushy or dry.
Add the chopped apricots, pecans, sage, spices, egg, salt, and brandy. Mix thoroughly and set aside.
Festive Herb Spice:
Use a burr grinder set to a medium-coarse setting to grind the whole spices (excluding the herbs).
In a mixing bowl, combine the ground spices with the herbs. Store the mixture in a spice jar for up to 3 months.
Preparing the Turkey Rub:
Mix room temperature butter with 2 tablespoons of the festive spice mix. Use a spatula to soften and mix well.
Roasting the Turkey:
Ensure the turkey rub and stuffing are ready. Remove the turkey from the brine and pat it dry.
Gently separate the skin from the turkey meat on the breast and thighs with your fingers. Insert the butter rub under the skin and spread evenly. Rub the mixture generously over the outside of the skin as well.
Form the stuffing into balls and stuff them into the turkey.
Preheat the oven to 180°C (fan) / 200°C / gas mark 6.
Roast the turkey for approximately 2.5 hours, depending on its size (20 minutes per kilogram plus an additional 60 minutes). Baste the turkey every hour.
Allow the turkey to rest for at least 45 minutes before serving.
Enjoy!
Conclusion
Wet brining is the ultimate method for achieving a moist and juicy turkey, as the saltwater solution infuses the meat with flavour and helps it retain moisture during cooking. On the other hand, dry brining is great for achieving crispy, golden skin, but it doesn’t offer the same level of moisture retention. If you have the time and space, wet brining is the way to go for a succulent turkey that will impress your guests and elevate your Christmas dinner.
