With a good brine, your turkey will even tastes better. These turkey brine recipes are among the best of the various ways you can do in brining turkey.
Smoked Turkey Brine
This brine is enough for a whole turkey and is best to give additional flavor to the meat that will make it more tender and juicier.
The ingredients are one gallon water, one cup of salt or one and a half cup of Kosher salt, half a cup of sugar, six fresh tarragon leaves or one-fourth cup of dried tarragon, and one teaspoon of black pepper.
It is best to use non-chlorinated water for this turkey brine. If clean spring water is no available, you just have to boil your tap water first, let it cool and place in it all the ingredients then mix completely. Put the turkey in a large container that is non-metallic and pour the brine until the turkey is completely covered. Put inside the refrigerator for one hour per pound of turkey. Take out the turkey from the brine, rinse completely, and dry. Coat the turkey with olive and place it in the smoker.
Savory Turkey Brine
A part of the salt for the brine is taken from the vegetable stock. The mixture of the herbs and spices will give the turkey one of its best flavor.
The ingredients are two quarts vegetable stock, half a cup of salt or three-fourths cup of Kosher salt, one tablespoon of dried rosemary, one tablespoon of dried sage, one tablespoon of dried thyme, and two quarts of cold water.
Combine in a big pot the vegetable stock, herbs, and salt and simmer on medium heat for about 15 minutes until the salt is finally dissolved. Take out from the fire and let it cool then put in the cold water. Put the turkey in a big plastic container then pour in the brine. Cover the container and refrigerate for one hour per pound then rinse the turkey well to remove the salty flavor before cooking.
Holiday Turkey Brine
This is the kind of brine that is best for your turkey during the holidays. This perfect turkey brine is the result of using vegetable stock, which gives the best added flavor with a tinge of mild saltiness on the meat.
The ingredients are one and one-fourth cup of salt of two cups of Kosher salt, half a cup of brown sugar, one gallon of vegetable stock, one tablespoon of black peppercorns, one tablespoon of allspice berries, one half tablespoon of candied ginger, and one gallon of ice water.
Using a big pot, put the vegetable stock and heat it over a high heat of fire. Put in the brown sugar, salt, and spices and let it boil. Take out from the heat and let it cool then place the ice water and mix. Put in the turkey in a huge plastic container then pour the brine over it and refrigerate for an hour per pound. Make sure to rinse the turkey thoroughly before you cook it.
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