Turkey Brine Recipe, Brining a Turkey, How to Brine a Turkey, Brining Turkey, Turkey Brine Recipes

[@CorneliusSneedley]

It amazes me you don't have any comments so far on this video. This is something everyone should do with their birds. People, if you have never tried brining, it is wonderful for everything from poultry to shrimp to pork. Thrillbilly, please keep the great videos coming. ;)

[@JanCharles]

Once again - thank you for the smile! I think brining is the #1 thing I've ever learned as far as simple, easy and amazing. I do it for everything - and love the results. And I'm working on the videos! I have more ideas than time to shoot - but they're in the works. Stay tuned - and again, bless you for the smiles you send my way!

[@kfl611]

I like the fireplace and peg board in your kitchen. Thanks for making this video.

[@sreetips]

Thank you Jan - I found it on the Walmart website, it is called "Anchor Hocking Heritage Hill 2-Gal Jar With Lid" - $10 Happy New Year, Kevin

[@sreetips]

Great video for a novice like me - where did you get that nice glass jar that the turkey goes in? Where can I get one? Thank you - Kevin

[@TheCrittercam001]

What an absolutely adorable woman...great brine instructions too!

[@vanezamartinez5610]

I watch this video every year for the past 6 years 😅 I love this!

[@smilingsabbienash2692]

Hi Jan, I want you to know that this is my 2nd year of using your recipe to brine my turkey. I used it last year and it came out perfect. I want you to know I appreciate you and ur recipes, you never know your appreciated until someone acknowledges U. Happy Thanksgiving to you and your family.

[@JanCharles]

+smilingSabbie nash26 Thank you so much! You're right - I love knowing I've helped out a bit - it makes a big difference. And Happy holidays to you and yours as well!

[@lsuman38]

The brine works well for a fried turkey too. More even taste throughout. I like the brine method better than injecting the turkey but I guess you could do both. Great Recipe!!

[@dynodon427]

Today is Nov. 6, 2011. I've watched a couple of your videos for the first time today. Love them, keep up the great work. ThrillBillyGourmet needs her own TV show.

[@Mojosfire]

I shared your video on my facebook, because every single time I use your brine recipe, the turkey comes out amazing! I did a turkey for today on Easter, and I used your recipe, but because the bird was close to 20 pounds, I brined it for almost 2 days prior to cooking it today, and my daughter's friend's parents had given me some clippings from their rosemary plant, so I used that, and very fresh garlic bulbs, everyone told me it was the best turkey they ever had in their life. Thank you Jan so much for making these awesome videos!

[@Trashfished]

looks really nice! Bet that turkey turned out also.

[@JanCharles]

I'm pretty sure I bought that at Wal-Mart - although there are several places online that have them. Those are two gallons, and they go up to five, although the bigger ones get so heavy they're hard to handle - at least for me. I do find myself using those jars for everything from brining and making corned beef and pickles to simply holding stores of flour, sugars, pasta and rice. I have noticed they aren't there all the time - but keep your eyes open and you'll find them.

[@smilesdavila9484]

I use this brine every single year for about 6 years now and my turkey comes out very flavorful and juicy so thk you very much for your recipe

[@JanCharles]

Thank you Myra! I love it! I hope you have a great Thanksgiving!

[@smilesdavila9484]

@@JanCharles thk you same to you

[@JanCharles]

I would use 3/4 cups of sea salt to a gallon of water, and if you replace the brown sugar with honey, just use an equal amount. Thanks!

[@JanCharles]

Hi Miriam! The type of veggie broth doesn't matter a bit. Normally you'd want to look for low sodium, but in this case it's so secondary to the salt you're already adding it's no biggie. And don't worry about the allspice either - they're nice, but not critical. Honestly, a brine CAN be nothing but salt water! Grab yourself a thermometer for that bird, and you'll be tickled with it!

[@Vex808]

Aloha! I'm going to try this for my Christmas turkey!! It looks delicious and I'm grateful to you for the recipe! Mahalo!!

[@JanCharles]

And that's why I do this! Happy Thanksgiving!

[@JanCharles]

Thank you! That's EXACTLY what I want to do! I'm thinking of brand names here - but some other things you may look for might be called crystal salt, sea salt or maybe grey salt. Morton makes a standard kosher salt here, and there's another called Diamond - but if you look for any salt without additives such as iodine or anticlumping agents, then you can mimic the taste. If the salt crystals are small, then go very light until you get used to it. Kosher salt crystals are larger than table salt.

[@olensoifer9901]

Here's a suggestion that is pretty amazing, as an alternative to the broth or stock: Try apple & orange juice, from 1/4 to 1/2 half of the total liquid. So, that would be 1-2 quarts of each for 2 gallons of brine. Also, since you've cooked the spices...which I do...they can be strained out before adding to the bird. In any event, you're right that the salt is the most important ingredient.

[@JanCharles]

Oh YUM! I bet that is fabulous - GREAT idea!

[@rondagoodlet5588]

Jan this was great Brine technique for T day Bird, I love watching your videos when the happen to pop up in my searches and I always use your recipes when I find them! Thank You Sweet Lady!

[@JanCharles]

@nikkia1551 Hi Nikkia - You can do either one. I'm not a big fan of the oven bags, and after brining a turkey, you won't need one to help keep it moist. The brine takes care of that. The easiest way is simply to stick him in the oven naked. You do want to have a sheet of aluminum foil handy to make a loose tent over him in case the skin gets too dark before it reaches temperature. Check out "How to Roast a Perfect Turkey" - and you'll see how simple it is. Thanks!

[@myway43]

Oh my Jan, I had the opportunity to try a brined turkey last week. I had a couple of bites and I was completely sold! I caught your video and could not wait to try and dazzle my family with your brined turkey, alas it is not to be. I was just informed that my brother-in-law is going to "gift " us yet again with another over rated deep fried, tasteless turkey. I am going to brine my Christmas turkey this year. In good conscious I just cannot bring myself to swallow another deep fried turkey. Love your videos!!!

[@JanCharles]

Ricky Bobby - your name cracked me up, it's also my son Ricky's nick name. I've been pretty hooked on brined turkey for a while now - and I've cooked turkey just about every way they can be cooked. Thank you for your kind words - and Happy Thanksgiving!

[@josephsmith7383]

love your recipes, so simple and delicious

[@gettothepoint77]

Can you Brine it for longer than 12 to 14 hrs? I tried this last year and it was fantastic!!

[@smilingsabbienash2692]

Hi Jan, I have a question about adding the ice to the brine. I know you said not to worry about (diluting) adding too much ice to the brine, how much is too much. Here's what I'm using. I will be utilizing the turkey oven bags. I will be using an ice chest for my turkey in which I will load the chest with ice to keep it chilled. Approximately, how much ice do I use to put inside the brine(turkey bag?) Please help.

[@JanCharles]

+smilingSabbie nash26 Hi Sabbie - don't worry - you're good. Are you using the oven bag to hold the turkey and brine in inside the ice chest? (Which is a great idea by the way). If so, maybe add about a quart of ice - meaning regular ice cube tray sized ice (not crushed ice, that'll be too much water). If you're using just the clean ice chest to hold the turkey and brine, then I'd maybe double your batch of brine, since there's so much room in there. Then you can ice all you want and not dilute the brine too much. Try to stick with a ratio of no more than 50/50 brine/ice-cube-tray-sized-ice for that recipe. Does that make sense?

[@smilingsabbienash2692]

I'm only using the bag to hold the turkey w/ the brine. My ice chest will be the small carry one. It will fit my turkey perfectly. Thanks for respond quickly. I appreciate you so much. You have a wonderful Thanksgiving & Happy upcoming holidays.

[@JanCharles]

+smilingSabbie nash26 Happy Thanksgiving to you and yours Sabbie!

[@JanCharles]

I'm so glad! Happy Thanksgiving to you and yours!

[@yvonnegonzales882]

hi jan! I hope you get this message... where can I find this brine recipe? thank you so much!!

[@Nathaniel_Peterson]

It's not terribly essential to keep meat below 40 degrees if it's in a brine. Very few bacteria can withstand salt concentrations that high. That's why foods can be preserved in a brine.

[@JanCharles]

Actually you're absolutely correct. But I get too much flap already over not wearing plastic gloves - in my own kitchen! - that I didn't want to go down that road. Usually ignore the trolls, but that would've immediately had Food Nazis screaming ;-)

[@robertkat]

How mutch salt for gallon of water?

[@jjparsons]

What is the actual size of the glass vessel used here? I think that is a classic idea for brining the bird!!!!! OH..NVM>. .I found a linked comment in your thread here!!! Thanks for sharing!!!

[@GeorgeGlass298]

You are adorable. You did a great job teaching how to do it. Thanks 😁

[@jonwagner8387]

I like to mix some of the warm brine mixed with melted butter and inject it in multiple spots throughout the breast ,thighs and drumsticks, then chill overnight in a cooler filled with ice. I often spatchcock (split in half and butterfly) the bird, removing backbone, neck, and giblets to make stock for gravy. After browning the skin for 15 min. or so at 400F I use a Reynolds Turkey Bag and roast @300f until thigh joints are loose when manipulated. The bag prevents drying out and prevents evaporation of all the tasty juices.Instructions are on the package.

[@JanCharles]

+Jon Wagner Interesting - I think I'd want to use chilled brine, but that's a great idea!

[@cinapoowee7582]

What size turkey is that and what size glass container is that?

[@JanCharles]

www.ThrillbillyGourmet.com Perfect, simple and easy method for brining a turkey, ensuring juicy and succulent results! For instructions, and more great food, check out www.ThrillbillyGourmet.com. Turkey Brine Recipe, Brining a Turkey, How to Brine a Turkey, Brining Turkey, Turkey Brine Recipes

[@lucindaritchey9937]

I am so intimidated by the labor intensive effort required by a Thanksgiving meal! After a not so fun out of state visit with relatives this year to avoid cooking, I decided it was time to learn.Your brine recipe looked like a winner,so I tried it. (in January,so as to be prepared for November 2014) Even after accounting for the ditz factor I possess, (okay, I left out the part about boiling the brine to dissolve the sugar and salt and my 11.5 pounder had a 16 hour bath) it still turned out great! It appears that this would be a great way to brine and roast a chicken as well. What do you think? Thanks for a tender, juicy delicious turkey!

[@TROLOLOLOLOLOLOLO992]

Great brine recipe!

[@JanCharles]

@dynodon427 Thanks Don - hoping yours was great as well!

[@yvonnegonzales882]

Jan! I have a question! First, I have used this recipe for a few years and it's the best!! This year I am preparing a 20 pounder! How long should I let it sit in the brine?? Thank you!

[@JanCharles]

You should be good to go anywhere in the 12 hour range - I always say 'overnight', but that's about what to aim for. The most I ever did was a 35 pound bird and brined it a full 24 hours, but that's pushing it. You don't want the bird too salty. And you don't want the proteins to begin breaking down the meat and making it mushy! I'm so glad this works so well for you!

[@tryan024]

Thanks for an informative video. How much sea salt would you use? How much honey would you use to replace the brown sugar? Thanks again!

[@gettothepoint77]

Oh and Thank you Jan, you have a nice energy about you and this video really helped me last year!!

[@JanCharles]

+April King I'm so glad! Happy Thanksgiving!

[@janicesmyth2183]

thank you so much for sharing! God love you! Great video too btw :)

[@JanCharles]

Thank you, Janice!

[@JanCharles]

@nikkia1551 No problem - Happy Thanksgiving!

[@JanCharles]

@nikkia1551 Almost any kind! All you have to watch for is anything marked 'kosher' or 'brined'. Sometimes it says 'in solution'. They're already treated. They aren't very common. Avoid those, unless you have recipes that require kosher birds. Plain old turkeys are by far the most common though, and anything marked natural or organic or fresh should be fine. Of course if you have no package YOU GOT LUCKY and have a fresh bird right from the farm!

[@JanCharles]

And I just realized I can do an entire video on salt and substituting like I did on vanilla - and I think I should! I've had similar questions from Japan and Ireland, so I think I can break down and show what you're looking for - so you know how to pick your own available product. Hmmm - thanks for the inspiration!

[@JeffCarrizales]

What amount of each recipe would I need to cook a 12 lbs turkey?

[@dynodon427]

Happy Thanksgiving Jan.

[@JanCharles]

@dynodon427 Thank you! You made me smile for hours with that!

[@JanCharles]

Good question! One cup of kosher salt is the base for the recipe - or 1/2 cup of table salt or 1 1/2 cup rock salt (food grade). Those are not 'scientific' proportions - those are the real world ratios from my kitchen. Roughly you want a 1-1.5 ratio of salt to sugar - so an equal proportion of sugar to sugar works. All you have to remember is the moisture in your sugar - so a bit less for 'wet' sugars like honey and brown sugar, and a bit more for 'dry' sugar like white sugar. Does that help?

[@JC-mx1mk]

Can you use this recipe for deep frying?

[@bobbyking6886]

Johnny Chaney - did you use it for deep frying by chance? Cause that’s my plan for this year.

[@TheKetocooking]

I've got a great brine recipe over on my channel, it's a tea brine and it's really moist and adds a lot of flavor

[@Eyerusalem_]

can I do this today I did not get a chance to do this over night... help.. thank you

[@JanCharles]

Yes - even a short time in the bribe helps!

[@JanCharles]

Brine! Not bribe. Ha! But yes. Go ahead and happy thanksgiving!

[@Eyerusalem_]

+Jan Charles Thank you Jan

[@robertcline9749]

I will have a 20 to 22 lb turkey to brine. Your brine recipe is for up to an 18 lb turkey. What changes do I have to make to the recipe?

[@JanCharles]

Just multiply it by 1.5 - or go ahead and double it. It's not exact - the main goal is to have the bird completely submerged in brine. Thanks for watching!

[@robertcline9749]

Will do. Thank you very much.

[@bobbyking6886]

Thanks. I had the same question. Brining a turkey for the first time this year cause I’m also deep frying it for the first time as well. Family is getting too big and we need the oven space for all the other dishes. Thx and have a wonderful holiday.

[@barbr316]

I really could not see your seasonings although you had it written out but the Shaded words were blocking your seasonings and I couldn't see it it would have been much better if you would have just left the screen blank or maybe your wording on top of the video

[@gabbey772]

Super Duper informative! I love your channel! I can hardly wait to try this recipe. I might keep you a secret from my family. lol

[@JanCharles]

Oh I'm so glad! Not the keeping it a secret part - but the compliments! Haha!

[@yvonnegonzales882]

Also, can I follow this recipe for a 21 pound turke?

[@JanCharles]

Absolutely! As long as the bird is submerged, it's fine!

[@yvonnegonzales882]

Thank you so much for getting back!!! Next question, the vessel I have chosen to brine my turkey in doesn't keep it fully submerged so I plan I doubling the recipe to keep it submerged. Do you think it's fine to brine it for 12 hours in that amount of brine? Just worried it will be too salty.

[@yvonnegonzales882]

HELP!!!! I seriously wish I had your number right now Jan! I'm worried. so I made my brine and I when I put the turkey in my container, it only had room for the broth. there was no room for water to add. so I dumped like 2 quarts of broth out and added water because I was worried it would make the turkey too salty. now I'm worried that I dumped too much broth out and it won't season it enough!!! please reply on what you think??? thank you!

[@JanCharles]

You're going to be fine! You did the right thing - just keep going. Happy thanksgiving, and I'll try to check on you in a little while!

[@yvonnegonzales882]

+Jan Charles thank you so much for getting back to me! I really appreciate it! I think it will be fine. It's out of the brine and in the fridge drying off. when I dumped the brine it didn't look too diluted so I'm glad I added water! Thank you so much for your great tips! Can't wait to dig in! Happy Thanksgiving!

[@JanCharles]

+Yvonne Gonzales glad to help! Have a great holiday!

[@hallnoaksranch]

Okay to Stuff a brined turkey ? Does anyone still stuff their turkey birds?

[@tenchaeberhardt538]

How to make a gravy for a turkey Gravy for turkeeY

[@JanCharles]

[@realloreal]

is this recipe good

[@MrKen-wy5dk]

DUH!!

[@RunRo05]

Mr. Ken. LOL

[@VideoEdgardo]

Ok, I am trying the Brine this year!!!! My next comment will be after Thanksgiving I will let you know how it went!!!!! Wish me luck!

[@JanCharles]

You sure can - you can even use water in a pinch!

[@Lorieellesh]

You were unclear as to how much salt to use per kind of salt.

[@TheHassboss12]

good video, but it's not called "the fussion" it's diffusion.

[@notyyoutubefcukyournewfeatures]

4:37 Listen again.

[@JanCharles]

+BladeRIP Extra Thank you Blade - I said diffusion!

[@tomjung4960]

I think I've fallen in love with you

[@stickyrice20]

The nerf and a lot more

[@rawimpact]

salt is not the key to make a brine work, salt is needed to make a brine...