The Best Place to Brine Your Thanksgiving Turkey Is in Your Refrigerator Drawer

Why Brine Your Turkey?

Brining your turkey is a great way to ensure it is juicy and flavorful. The salt in the brine helps to break down the muscle fibers, making the meat more tender. It also helps to retain moisture, preventing the turkey from drying out during cooking.

Why Brine in the Refrigerator Drawer?

The refrigerator drawer is the perfect place to brine your turkey for several reasons:

It’s the right size. The drawer is deep enough to hold a whole turkey, even a large one.
It’s the right shape. The high sides of the drawer will keep the turkey submerged in the brine, ensuring even brining.
It’s out of the way. The drawer is tucked away in the refrigerator, so it won’t take up valuable shelf space.
It’s the right temperature. The refrigerator will keep the brine at a safe temperature, preventing the growth of bacteria.

How to Brine a Turkey in the Refrigerator Drawer

Make sure the turkey fits. Check that your turkey will fit in the drawer before you start brining.
Clean the drawer. Wash the drawer thoroughly with soap and water to remove any food debris.
Line the drawer with a brining bag. This is optional, but it will make cleanup easier.
Place the turkey in the drawer. Add the brine to the drawer, making sure the turkey is completely submerged.
Refrigerate the turkey for 12-24 hours. The longer you brine the turkey, the more flavorful it will be.
Remove the turkey from the brine and pat it dry. Discard the brine.
Cook the turkey according to your recipe.

Tips for Brining a Turkey in the Refrigerator Drawer

Use a brining bag to make cleanup easier.
Make sure the brine is completely dissolved before adding the turkey.
Don’t brine the turkey for more than 24 hours, as this can make the meat mushy.
Rinse the turkey well before cooking to remove any excess salt.

Brining your turkey in the refrigerator drawer is a great way to ensure a juicy and flavorful Thanksgiving turkey. It’s easy to do, and it doesn’t take up much space. So give it a try this year!

Essential tools for the best bird ever!

A: Sure, as long as you follow the directions on the package’s back and give the turkey (or breast) 30 minutes per pound to brine, you can brine a chicken or turkey breast.

Q: What size turkey should I buy? A: Rule of thumb is 1. 5 pounds of turkey per person. Purchase two pounds of turkey if your family is a huge fan of leftover turkey sandwiches or if you want to try some of Urban Accents’ recipes. per person.

Is it possible to brine a turkey that has been self-basted or injected, like Butterball? A: For optimal flavor, it is recommended to begin with an all-natural turkey. Self-basted or injected turkeys are injected with a flavorless brine solution.

Prepping the bird and the brine

A: The brining bag is not oven safe and should only be used for brining. Can I cook the turkey in it?

Can I brine my turkey for longer than the recommended amount of time? A: No, you shouldn’t brine your turkey for longer than the recommended amount of time. It will not make it more flavorful just too salty. There is no rescue for over brined meat.

What is the maximum capacity of our Gourmet Gobbler brine bag? A: Twenty-five pounds of turkey plus two gallons of brine.

Is it necessary to rinse my turkey after brining it? A: Yes, we do advise washing and patting the bird dry after brining.

Q: Does my Gourmet Gobbler Brine need more sugar? A: No, our brining blend is already complete. You just need to add water.

Q: Is it possible to brine using a liquid other than water? A: Apple, orange, and cranberry juice; beer General rule of thumb: use 1 part substitution liquid to 2 parts water.

Q: Is my turkey going to taste salty after brining?
A: If you have followed the Gourmet Gobbler brining instructions, then the salt content of the turkey won’t increase more than 1% after brining. Unless you over brine, the turkey should not taste salty at all. The Gourmet Gobbler Peppercorn Turkey Rub has some salt in it for a perfect, crispy skin.

Q: Can I brine a frozen turkey? A: You must start with a fully thawed turkey.

Q: Is there a best way to position my turkey in the brine bag? A: Yes. Place the turkey breast-side down in the brine bag for best results. This ensures that the largest concentration of meat is submerged as much as possible.

Q: What is the best place to store my turkey while it’s brining? A: You can either store it straight on ice in a cooler or inside a roasting pan in your refrigerator. Make sure the cooler/refrigerator is 35-38F.

Q: I didn’t brine my turkey until today. What will happen if I don’t brine for the required amount of time? A: The turkey will be more juicy if you brine it for at least 15 minutes per pound of turkey. Even though you may not allow the brine to reach the turkey’s center by brining for a shorter amount of time than suggested, the flavor will still be different!

A: Certainly, even if the two small turkeys are of different sizes, they can be brined simultaneously in the same bag. Use the entire brine mix box, but only submerge each turkey for 30 minutes per pound. With that in mind, if you had an 8-pound turkey and a 6-pound turkey, remove the 8-pound turkey after 4 hours and leave the 6-pound turkey in.

Q: Can I brine my turkey for longer than 24 hours? A: No. If you brine a turkey for longer than is advised, it will become overly saturated because brining works much faster than marinating. An over-brined turkey will taste salty.

A: You can brine your turkey ahead of time. Is it possible to do so two days in advance and then store it in the refrigerator? Remove turkey from brine, rinse and pat dry, and place on rimmed baking sheet or inside roasting pan. Store turkey in refrigerator, uncovered, for up to 24 hours before cooking.

Is it possible to stuff a brined turkey? A: No, stuffing a brined bird is not advised as the turkey’s juices may contain excessive amounts of salt in the stuffing. We prefer to cook our stuffing separately. If you insist on stuffing your bird, do not add any additional salt to the stuffing. Also, make sure to check the temperature of the stuffing when you finish cooking the turkey. The stuffing temperature also needs to reach 165F before its safe to eat.

Guy Marinates Turkey In Fridge Drawer

FAQ

Do you put turkey in fridge while brining?

Place the container in the refrigerator for the period of time specified in the recipe. The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less). Remove turkey from brine after the recommended time.

Where do you store brined turkey?

Cover the turkey and keep it cold, whether you’re storing it in a container in the fridge or brining it in a cooler kept cold.

What is the best container to brine a turkey in?

While some people use coolers, plastic bags or pots, we suggest only using a Cambro container. A Cambro container is the best vessel for brining because it is food safe, protects your turkey and you can see through it to watch what’s happening.