Here are a couple of delicious Thanksgiving turkey brine ideas to choose from:
Following classical recipes can sometimes lead to either having a pretty much overcooked and dry turkey on your Thanksgiving table or to a somewhat tastier protein than the first but at the same time one drained in gravy. The best solution to ensure both of these outcomes are dodged is by brining before cooking.
One way to get a nice brining mix is by stirring together 5 halved lemons, 5 bay leaves, 1 parsley bunch, 1 thyme bunch, 1 garlic head cut in half, a forth of a black peppercorns cup, 1 gallons of water and 2 cups of kosher salt. Get all the ingredients in a pot and boil them together, then remove the recipient from heat, cool completely and chill the mixture. Brine the meat for at least eight hours. It’s best to have it in overnight.
For the actual cooking of the bird, preheat the oven to 425 degrees, get the turkey out of the brine and dry it off, roast it for 30 minutes then turn the heat down to 350 degrees and continue cooking till done. This will ensure a nice color.
Another way to make a nice brine is by following a less traditional recipe that involves a spicier dish and the use of agaves. Guy Fieri’s Mean Green Turkey Machine recipe uses red pepper flakes mixed in agave syrup for brining and Guy’s special mixture of pepper and spices, which are to be inserted between the turkey meat and skin.