Sandra This Alton Brown Turkey Brine is a savory and aromatic recipe, which calls for spicy candied ginger and fragrant allspice berries. It’s the ultimate prep step for Thanksgiving, ready in about 30 minutes (plus brining time).
Alton Brown Turkey Brine Ingredients
- 1 cup kosher salt
- ½ cup light brown sugar, packed
- 1 gallon vegetable stock
- 1 tbsp black peppercorns
- 1 ½ tsp allspice berries
- 1 ½ tsp candied ginger, chopped (crystallized ginger)
- 1 gallon heavily iced water
How To Make Alton Brown Turkey Brine
- Combine the base: In a large stockpot, combine the vegetable stock, kosher salt, brown sugar, black peppercorns, allspice berries, and chopped candied ginger.
- Dissolve the solids: Place the pot over medium-high heat. Stir occasionally and bring the mixture to a boil. Continue stirring until the salt and sugar have completely dissolved.
- Cool the brine: Remove the pot from the heat and let it cool to room temperature. To speed this up, you can refrigerate the concentrate, but do not add the ice water yet.
- Combine with ice: In a large 5-gallon bucket (or a large cooler), combine the cooled brine concentrate with the gallon of heavily iced water. The mixture must be very cold (below 40°F) before adding the turkey.
- Submerge the turkey: Place the thawed turkey (with innards removed) breast-side down into the brine. Ensure the bird is fully submerged. If the turkey floats, weigh it down with a heavy plate or a sealed bag of ice.
- Brine and wait: Cover the bucket or cooler and keep it in a cool area (ideally the refrigerator, or a garage if it’s below 40°F outside). Brine for 8 to 16 hours.
- Rinse and roast: Remove the turkey from the brine and rinse it thoroughly inside and out with cold water. Discard the brine. Pat the turkey completely dry before roasting.
Recipe Tips
- The Ginger Factor: The candied ginger is Alton Brown’s secret weapon. It doesn’t make the turkey taste like ginger; instead, it provides a subtle heat and breaks down the meat fibers for superior tenderness.
- Kosher Salt vs. Table Salt: This recipe is designed for Diamond Crystal Kosher Salt. If you are using Morton’s Kosher Salt, reduce the amount to ¾ cup. If using regular table salt, reduce it to ½ cup, as it is much denser and will make the bird too salty.
- Rinsing is Mandatory: Because this brine has a high salt concentration, you must rinse the bird thoroughly after brining, otherwise the skin and gravy will be inedibly salty.
- Don’t Over-Brine: Do not brine for longer than 16 hours, or the meat can become mushy and spongy. The sweet spot is usually overnight (about 10-12 hours).
What To Serve With Alton Brown Turkey Brine
This brine is the foundation for a classic Roast Turkey.
- Roast Turkey: The main event.
- Cornbread Stuffing: A savory side.
- Green Bean Casserole: A classic pairing.
- Mashed Potatoes: Perfect for the gravy made from the drippings.
How To Store Alton Brown Turkey Brine
- Make Ahead: You can make the vegetable stock concentrate up to 2 days in advance and store it in the fridge. Combine with the ice water just before adding the turkey.
- Discard: Never reuse brine that has had raw poultry in it. It must be discarded immediately after removing the turkey.
Alton Brown Turkey Brine Nutrition Facts
- Calories: 15kcal
- Protein: 0g
- Carbohydrates: 4g
- Fat: 0g
- Saturates: 0g
- Sugar: 3g
- Salt: High
Nutrition information is negligible as most of the brine is discarded, but sodium absorption is significant.
FAQs
Do I need a special bucket?
You can use a dedicated food-safe 5-gallon bucket (available at hardware stores), a large stockpot, or the crisper drawer of your refrigerator (cleaned thoroughly). Many people use a cooler, but ensure you sanitize it well afterward
Can I brine a frozen turkey?
No, the turkey should be fully thawed before brining so the salt solution can penetrate the meat evenly.
Will the gravy be salty?
The drippings will be saltier than an un-brined bird. Taste your gravy before adding any extra salt, and consider using low-sodium broth to make the gravy to balance it out.
Alton Brown Turkey Brine Recipe
Description
The legendary “Good Eats” soaking solution using vegetable broth, kosher salt, brown sugar, and candied ginger to guarantee a juicy roast turkey.
Ingredients
Instructions
- Combine vegetable stock, salt, sugar, peppercorns, allspice, and ginger in a pot.
- Boil the mixture, stirring until salt and sugar dissolve.
- Remove from heat and cool to room temperature.
- Combine the cooled concentrate with 1 gallon of heavily iced water in a large bucket.
- Submerge the thawed turkey breast-side down in the cold brine.
- Refrigerate or keep cool for 8 to 16 hours.
- Remove turkey, rinse thoroughly with cold water, and pat dry before roasting.
Notes
- Ensuring the brine mixture is completely cold before adding the turkey is crucial to prevent bacteria growth and to stop the turkey from starting to “cook” in warm liquid.
- The candied ginger adds a unique enzymatic reaction that tenderizes the meat differently than salt alone, which is why Alton Brown insists on it over fresh or powdered ginger.
- If you do not have vegetable stock, water can be used, but the stock adds a base layer of savory flavor that penetrates deep into the meat.
Alton Brown Turkey Brine Recipe
