Profound Turkey Brine Recipe

Nov 8

If you're looking for a way to make a show-stopping Thanksgiving turkey, Chef Nick Walker’s brining method ensures juicy, flavorful meat with perfectly crisped skin. Here’s how to do it:

Equipment Needed

- 5-gallon pickle bucket with a lid (available from Firehouse Subs or home improvement stores like Home Depot or Lowe’s)

- Refrigerator space for the bucket

- Oven-safe meat thermometer

- Roasting pan and rack or vegetables (onions, carrots, celery)

Preparing Your Turkey

Thawing: Thaw your turkey in the refrigerator, allowing one day for every 4-5 pounds. For example, a 20-pound turkey should be thawed by Tuesday if you’re cooking on Friday.

Sanitizing: Ensure your bucket is sanitized before use. A pickle bucket from Firehouse Subs, Lowe’s or any large bucket with a lid works well.

Pre-Brine Prep: Clear the turkey’s cavity and place it breast side down with the legs up in the bucket.

Brine Recipe (for an 18-20 lb turkey)

Ingredients:

- 2 gallons of water

- 12 ounces of uniodized salt

- 8 ounces of honey

- 6 bay leaves

- 12 cloves of cracked garlic

- 2 tablespoons of whole peppercorns

Instructions:

1. Bring the water, salt, honey, bay leaves, garlic, and peppercorns to a boil.

2. Chill the brine overnight to allow the flavors to mellow. For faster chilling, Chef Nick suggests using half the water and pouring it over ice cubes to reach 2 gallons.

Brining Your Turkey:

1. Pour the chilled brine over the turkey in the bucket. Ensure the bird is submerged.

2. Wrap the bucket with another large plastic bag to prevent any leaks.

3. Store the bucket in the refrigerator, keeping the temperature at 39°F.

Roasting Instructions

1. Preheat Oven: Set your oven to 300°F.

2. Prepare the Turkey: Remove the turkey from the brine and pat it dry. Discard the brine.

3. Thermometer Placement: Insert the oven-safe thermometer into the dark meat where the breast meets the leg.

4. Seasoning: Using lemon thyme compound butter under the turkey skin for added flavor.

5. Roasting: Place the turkey on a rack or over a bed of vegetables in the roasting pan.

- Cook Covered: Roast at 300°F for 2.5 to 3 hours or until the thermometer reads 130°F. Cover the turkey with foil or the roaster lid.

- Crisping the Skin: Increase the oven temperature to 450°F, remove the cover, and roast until the temperature reaches 150°F (approximately 30 minutes, but monitor closely).

6. Resting: Remove the turkey from the oven, tent loosely with foil, and let it rest for about an hour.