Comments on: How to Brine a Turkey + Easiest Turkey Brine Recipe

By: Kristen Chidsey

Kristen Chidsey — Sat, 11 Nov 2023 18:05:58 +0000

In reply to Jennifer. Yes and it will be incredible! In the FAQ for Turkey breast, I have modifications for brining. Basically, just omit the herb butter (it won't need it) Enjoy@!

By: Jennifer

Jennifer — Sat, 11 Nov 2023 16:46:38 +0000

I just read your recipe for cooking a Turkey breast in the IP before I read this recipe about brining. Could I combine these recipes and brine the breast first before putting it in the IP?

By: Kristen Chidsey

Kristen Chidsey — Mon, 03 Jul 2023 12:04:19 +0000

In reply to Beth Carlson. Hi Beth, the carrots are an optional addition. Add one or two carrots with the onions and celery.

By: Beth Carlson

Beth Carlson — Sat, 01 Jul 2023 21:32:12 +0000

Carrots listed in instructions but not in the recipe.

By: Kristen Chidsey

Kristen Chidsey — Wed, 23 Nov 2022 20:59:23 +0000

In reply to Dianna. Hi Dianna! I would still plan to cook your stuffing in a separate container for the best results. As for the cooking time, I would start the oven high for the first 20-30 minutes to get that crispy skin. It really makes for a beautiful presentation and seals in the flavor (plus most people enjoy crispy skin). Happy thanksgiving!

By: Dianna

Dianna — Wed, 23 Nov 2022 20:07:40 +0000

I've got an 11 lb frozen turkey to brine. My thought is to brine it whole and then spatchcocking it to cut down on the cook time and get hopefully a brown crispy skin. Would you still start with a 500 or 450 degree oven? Also, if spatchcocking the bird, can you place the stuffing underneath it in the oven or is it better to cook the stuffing in a different container? It has been in the refrigerator for about a week so it should be fully thawed.

By: Kristen Chidsey

Kristen Chidsey — Thu, 23 Dec 2021 17:42:42 +0000

In reply to Cris Wilson. Congratulations to your son! Yes, for that size doubling would be wise. Enjoy!

By: Cris Wilson

Cris Wilson — Thu, 23 Dec 2021 16:56:03 +0000

Kristen,
I'm roasting my first 20 lb turkey for Christmas, which my son won for the turkey rally.
Appreciate your advise - do I double the recipe for brining?

Thank you in advance.
Happy Christmas!
Cris

By: Kristen Chidsey

Kristen Chidsey — Sat, 27 Nov 2021 11:09:41 +0000

In reply to Laurie. Hi Laurie! I have found that roasting at 500 degrees helps to "sear" the turkey and crisp up the skin. If you see it is browning too quickly, you can lower it after 15-20 minutes. You can also roast first for 30 minutes at 450 degrees--I personally have used the 500 degree method for decades now and love it myself.

By: Laurie

Laurie — Sat, 27 Nov 2021 01:03:49 +0000

Great recipe, I usually brine my bird. Useful food safety tips. The only thing I’m questioning is the 1/2 hour at 500 degree to start roasting the bird. My 18# bird in my fully preheated oven ended up with dark brown/borderline burned skin after about 20 minutes. I had checked that my oven was 500 degrees, no warmer, with digital thermometer. I don’t see that in all recipes - is it really necessary? I find it super challenging in general to roast at such a high temp.

By: Kristen Chidsey

Kristen Chidsey — Fri, 26 Nov 2021 11:33:52 +0000

In reply to Adrienne. You are so welcome--I love hearing it was a hit!

By: Adrienne

Adrienne — Fri, 26 Nov 2021 02:52:31 +0000

I had a frozen turkey, and was unsure if the brining would help keep it moist and/or be too salty because of it being injected with solution. I only used a 1/2 cup of salt, and I could’ve easily used the full cup. Everyone raved and raved on my turkey! Thanks so much for this really informative info on birds!

By: CherylAnn Meredith

CherylAnn Meredith — Wed, 24 Nov 2021 13:59:31 +0000

In reply to Kristen Chidsey. Thank you. Does the 2-2.5 hrs of roasting time include the 30 min at 500’?

By: Kristen Chidsey

Kristen Chidsey — Tue, 23 Nov 2021 11:48:47 +0000

In reply to Laura. Hi Laura, I am afraid that mix would make your turkey too salty after brining. You can use something without salt, but I wouldn't recommend using anything with additional salt.

By: Laura

Laura — Tue, 23 Nov 2021 02:27:37 +0000

In reply to Jonn. Is it possible to inject a turkey witj Tony Chacheres garlic & herb after brining ?

By: Kristen Chidsey

Kristen Chidsey — Mon, 22 Nov 2021 12:04:18 +0000

In reply to CherylAnn Meredith. Hi CherylAnn! I recommend brining for at least 8 hours, but up to 18 hours is best. I typically wait until I go bed and stick it in and then remove it when I wake up. Enjoy!

By: CherylAnn Meredith

CherylAnn Meredith — Mon, 22 Nov 2021 02:18:57 +0000

How many hours should you brine the turkey for? I don’t want to do it for too long and have it be salty. TIA

By: Kristen Chidsey

Kristen Chidsey — Sat, 20 Nov 2021 19:55:57 +0000

In reply to Debra. I love brining my turkey breast as well. I would omit the salt from the butter rub if you use that as well...just to control the sodium level.

By: Kristen Chidsey

Kristen Chidsey — Sat, 20 Nov 2021 19:54:38 +0000

In reply to Julie Handy. Yes, I still find it adds flavor. Enjoy!

By: Jonn

Jonn — Sat, 20 Nov 2021 17:56:06 +0000

In reply to Toni.

I have always enjoyed the Thanksgiving Day meal, but it was always for the side dishes. The turkey was always dry. I tried this brine and smoked the turkey in my pellet smoker. HOLY CRAP! The BEST turkey I have ever had. This year I am looking forward to Thanksgiving because of the TURKEY. Thank you for this recipe. Jonn in AZ.

By: Julie Handy

Julie Handy — Sat, 20 Nov 2021 15:56:14 +0000

Would you recommend brining a frozen turkey if that is all you have? Found your recipe after I bought the turkey! It’s 23 pounds and in the fridge right now.

Thanks!!