Category Archives: Thanksgiving

Brining Tips and Information

What is brining?

Brining is the process of curing meat or poultry by soaking it in a salty solution.  Various herbs, spices, seasonings and aromatics such as citrus oil can be added to the brine to create a flavor brine.

Why brine?

Meat absorbs water and flavor as a result of soaking in the brine.  The meat actually gains weight as a result of the absorption.

The finished product is filled with flavor, moisture, and has protection from overcooking and drying out.

When to brine?

Brining is an effective treatment for lean meats such as poultry (turkey, chicken, Cornish hens) and pork (chops or tenderloins), as well as some types of seafood like shrimp.

The amounts of Victoria Taylor’s Brining Blend required, and brining times, vary for the type and size of meat being brined.

How to brine

Victoria Taylor’s Brining Blends make it easy to brine at home.  Rather than buying and mixing a variety of salts, sugars, and spices, the home cook can simply combine the jar of ingredients with water and ice to create delicious brine.  Combine Brining Blend with 2 cups boiling water.  Stir to dissolve salt and sugar, and to infuse the water with the herbs and spices.  Add 3 cups ice to completely cool brine before adding meat.  Place meat in container.  Add brine and enough water to completely cover meat.  Refrigerate.

Secrets for Brining Success

• Ensure that brine mixture is completely cooled before adding meat.
• The meat and brine solution must be kept refrigerated at 40° or below at all times.
• Pick a container with enough room.  Smaller items like shrimp or pork chops brine well in zip-top freezer bags.  Larger items like chickens can brine in a large non-reactive stockpot.  Turkeys may require a cooler or plastic bucket.
• When brining large items like turkeys, place it in a plastic cooler and replace about one third of the water with ice.
• Whenever possible use spring or bottled water for your brine.
• Meat should stay completely submerged in brine.  If it floats to the top, weight it down with a plate or bowl.
• Brined meat cooks faster. Start checking for doneness about ¾ of the way through the normal cooking time.
• Avoid salting brined meat while cooking.  Salt the finished dish to taste.
• We do not recommend brining “self-basting” turkeys, which are injected with a salt preservation solution.  Brining them may create an overly salt bird.
• Thinner and smaller cuts of meat need less brining time than larger and thicker cuts.  When in doubt, brine on the low end of the time range.
• It is best if you start cooking immediately after removing the meat from the brine.

How to Brine Your Thanksgiving Turkey Using Victoria Taylor’s Brining Blends

• 2 cups Victoria Taylor’s Traditional Brining Blend (1 jar)
• 1 turkey
• 2 cups boiling water
• 3 cups ice cubes
• cold water
• 4 tbs. olive oil or softened butter

In a bowl, combine Brining Blend with boiling water.  Stir to dissolve salt and infuse water with flavor.  Add ice cubes; stir to cool mixture.  Rinse turkey under cold water and place in a container large enough to hold turkey with brine.  Pour brine mixture over turkey and add enough cold water to completely cover bird.  Place in refrigerator to brine for 1-2 days.

When brining is complete, remove turkey from liquid and pat dry.  (Do not rinse!)  Preheat the oven to 325°F.

Rub turkey with olive oil or softened butter inside and out.  Place the turkey on a rack in a roasting pan. Roast for 15 minutes per pound. Remove the turkey from the pan, place on the cutting surface and cover tightly with foil for 20 minutes before carving.

• Ensure that brine mixture is completely cooled before adding turkey.
• The turkey and brine solution must be kept refrigerated at 40° or below at all times.
• Pick a container with enough room.  Turkeys may require a cooler or plastic bucket.
• If using a plastic cooler to brine turkey, replace about one third of the water with ice or ice packs.
• Do not salt brined turkey while cooking.  Salt the finished turkey to taste.
• Wash off turkey after brining; simply pat turkey dry with paper towels.
• We do not recommend brining “self-basting” turkeys, which are injected with a salt preservation solution. Brining them may create an overly salt bird.
• Turkeys may cook faster when brined.  Start checking the internal temperature early.  Turkey is done when the temperature reaches 170°F in the breast or 180°F in the thigh.

10 Turkey Tips for a Moist & Flavorful Bird

• Buy the right bird. Free Range is best.  Avoid the “injected” or “self basting” turkeys.  They are injected with scary stuff to increase their weight.
• Clean it carefully.  Remove all remaining feathers and loose skin before you do anything else.
• Make Turkey stock.  Use the neck and the giblets to make a basic turkey stock.  You will need it for gravy and basting your turkey and stuffing.
• Brine the turkey for one or two days in advance.  The brine will plump the bird with moisture and create a succulent texture.  If using a flavor brine, like Victoria Taylor’s Traditional Brining Blend, the turkey will also be infused with flavor.  Victoria’s Traditional Brining Blend yields flavor notes from garlic, rosemary, citrus and a hint of allspice berries.
• Before roasting, rub the turkey with butter or oil to promote even browning.
• For additional flavor, add a poultry seasoning such as Victoria Taylor’s Holiday Seasoning, with flavors of sage, garlic and thyme.
• Do not put bread based stuffing in the bird.  The dried bread is sure to absorb juices that would otherwise stay in the meat.  Instead, fill the turkey cavity with things that will add moisture and flavor, like vegetables and citrus fruits, and cook the bread stuffing in a separate pan.
• Use Foil Socks.  After several hours in the oven, the wings and tips of the legs will become very dark and dry.  Cover them with foil to prevent burning.
• Test the temperature often.  Use 15 minutes per pound as a guide (at 325°).  But toward the end, check frequently.  As soon as the breast meat hits 165°, take it out!
• Let it rest.  This is important.  Cover the bird well with foil to keep it warm and let it rest for 30 minutes before carving.

Thanksgiving Recipes