1/2 gallon water 1 cup salt 1 cup brown sugar 5 cloves crushed garlic 1 Tbs black pepper 5 bay leaves 1 bunch of Rosemary 1 Bunch of Thyme 1 Bunch of Parsley 1 Tbs green cardamom pods 1 Tbs cloves 1 Tbs all spice 1 onion 2 oranges juiced (Bring to boil for a couple minutes)
Saw your video the other day decided to try it. AWESOME! Our turkey for Thanksgiving was perfect. Tender, juicy all around awesome, Thank you for this brine recipe.
Great Brine Recipe thank you! Do you refrigerate while brining or do you keep adding ice so the uncooked turkey temperature does not fall below recommended food safety guidelines? Loved this video and how you did step by step on making the Brine.
If anyone wants the recipe: 1/2 Gallon Water 1c Salt 1c Brown Sugar 5 Garlic Cloves 1T Black Pepper 5 Bay Leaves Rosemary Thyme Parsley T Cloves T Green Cardamom Pods T Whole All Spice 1 Chopped Onion 2 Oranges Boil for a couple of minutes. Steep Overnight. Add bird and enough ice to cover. Brine no longer than 24hrs.
Did you make the brine with half a gallon or full gallon? I plan on letting my brine come down to room temp naturally without the ice, then refrigerate it, then use it tomorrow on the turkey. I figured by the time he added the ice and it melted, then he had about a gallon of solution
I can practically smell this brine through my phone! I’ve been brining for yrs- similar ingredients but might be adding a few of these ones! .Looks great! Q…when you say “kill the heat”and “let it go over night” , do you mean you are low simmering your hot brine? (Or literally no heat and are letting stand overnight? (Before using to brineTurkey )
I took over turkey duty and used this and it was the first time I had turkey breast that wasn't super dry. Best turkey I've ever had and I'm doing it again this year
How do you recommend we drain the turkey and such prior to cooking? People leave out that next step and I don't know how much liquid should be on/it it prior to cooking. Thank you for this video, it's quite useful!
I am not a chef, however, I've watched a lot of brining videos for turkey and have brined other meats myself and the meat is always rinsed off after the brine. All the flavors should be absorbed into the meat and you are washing off the excess salt that isn't needed. That being said, again, I am not a chef and this isn't my recipe.
@@g5kj1987 This is most likely the video on Gordon Ramsay the OP was referring to..... ua-cam.com/video/e5PFXhdfVT8/v-deo.html The brining is a good insurance policy against dry turkey as is Ramsay's techniques. Just don't let the bird get over 160 degrees Fahrenheit or 71 degrees Celsius and let the turkey rest (wrap it in foil) so the temp will climb the next few degrees and make for safe eating.....
I want to do this, but I am cooking for 18 people and I am concerned that if the taste is too different I may have upset family members. Can someone give me a description of that taste? is it still a good roast turkey flavor? Does it taste of orange? I have family members that don't like cooked fruit, so I wouldn't want it to be too strong. I'd love a good description of how it tastes. Thanks.
When smoking a turkey, just put in salt & water with a sprinkle of vinegar. Boil some of the water with the top on so it boils fast(3 minutes). Then add all the salt & stir. Once most of the salt is melted(mere seconds), turn off heat & add in some ice cubes before combining this warm salt water with cold water w/ ice. Once you confirm the water is cold, sprinkle in some vinegar, add the cleaned bird(1 hour per lb), & sprinkle the vinegar. To smoke it, just heat up some old dry wood away from the bird on the grill(you can literally pick up old easy to break thick branches off your favorite trail...if they break easy they are likely dry enough...beware bugs). 6- 8 hours later BEFORE the skin turns to pitch black uneatable bark, take off the bird(that you shouldve spun around a few times when checking on the wood). Check the internal temp for doneness using the thermometer they give you in your turkey fryer kit(lol). If not done, put the bird in the over at 350 for about 10-20 minutes checking the temp every 10 minutes. Itll be done though in no time no matter the size(after 6 hours smoking oh yeah itll be done). The meat will taste like the best pork you ever had...yeah I said PORK. Barbeque sauce or hot sauce...either one will love the bird but by itself itll be super juicy & flavorful enough to need NOTHING to dip it in. Youll only need a side to eat it with....Every edible strip of flesh will be coveted including the back. If you dont burn the skin....oh that skin! Also dont be afraid of pink color when you brine turkey....the temperature wont lie...if its done its done. The curing process in the brine makes it stay pink.
Some advice to you fans of deep fried turkey. Whatever the cook time that is stated for how large of a turkey, shave 20 minutes off of it, because your bird continues to cook when it's out of the deep fryer. If you deep fry your turkey to the recommended 165 DF internal IN the deep fryer, you will wind up with a VERY dry bird, because the internal temperature will go to 175 while it's resting.
@@christinasilva4188 Well, you rinse it off put it in the pan and cook it and let me tell you,,It will be the juciest turkey you EVER had ,,You and your family will enjoy,,,Stay safe and Healthy And bless you
Very happy you asked this question. I also wanted to know if it needed to be seasoned, prepped with butter or injected with anything after this process. Also, can it stay outside or does it need to be refrigerated? FYI, I’m in New England so it’s cold. Thanks
He's using gradient brining which means that he'll have to pull the turkey breasts out of the brine before it gets too salty. With equilibrium brining, the weight of the meat is calculated (minus the weight of the bones) and a solution of no more than 1% salt is used when the weight of the meat and water is calculated. A rather tricky process, but IF I ever get the math right, there won't be a danger of over-salting the meat......
yuuuup... the first year i threw oranges into my brine my wife side eyed me... then her step dad said it was the best turkey he ever ate... finally stopped complaining about having the giant pot in the fridge the day before even
1/2 gallon water
1 cup salt
1 cup brown sugar
5 cloves crushed garlic
1 Tbs black pepper
5 bay leaves
1 bunch of Rosemary
1 Bunch of Thyme
1 Bunch of Parsley
1 Tbs green cardamom pods
1 Tbs cloves
1 Tbs all spice
1 onion
2 oranges juiced
(Bring to boil for a couple minutes)
Thank you for this :)
Thank you very much!!
Thanks for adding recipe!🙌
Thank you!!!
Thank youu
Making this tonight! Happy thanksgiving everyone!
Same 🎉🎉
Happy Thanksgiving!
Me too😊enjoy everyone.. Happy Thanksgiving
How did it come out???
I’ve been using this for a couple years now. I recommend it to everyone who will listen to me.
Me too it’s amazing
As the cooks in west Michigan would reply ..”heard”. Lol
I'm listening to you 😌
Using it this year, it better be good. :p
@@bukdavid509I’ll let you know how mine goes, my dude
Straight to the point, awesome and thank you!
Best brine ever, and I have tried many! Thank you!!!
Looks fantastic!!! Thanks for sharing
I come back every year. This brine is amazing.
Saw your video the other day decided to try it. AWESOME! Our turkey for Thanksgiving was perfect. Tender, juicy all around awesome, Thank you for this brine recipe.
Being using this brine for years! It’s excellent!
Oh this looks gorgeous!!!
Excellent instruction video!!! Can’t wait to try it in a few days. Just put the 13 lb turkey in the fridge today to thaw.👍🏻
This recipe is incredible. Best turkey ever.
Thank you for adding the recipe, I’m going to try doing this, for Christmas this year
Love this video - straight to the point. Looks amazing. Trying it today, will come back with results.
really though were waiting =)
Thanks for the info. Definitely going to try this.
Didn't have all the ingredients last year, but still was the best we had. This year, I made sure to get everything, and it was amazing. Thank you.
This way is really taste good and tender! Thank you!!💗
Thanks for the recipe. I’m gonna try it this week. I love eating at your restaurant, it’s always delicious.
Just spice it up with more of your own seasonings. Like he said, this is a basic wet brine but it will be good 👌
Tried it this year, loved it!
Great Brine Recipe thank you! Do you refrigerate while brining or do you keep adding ice so the uncooked turkey temperature does not fall below recommended food safety guidelines? Loved this video and how you did step by step on making the Brine.
Man, what a great video!! One of the best.
Thanks... Gonna definitely give it a try
Definitely going to use this one day.
My guests told me it was the best tasting turkey breast they ever had! They liked it so much that we are having it again for Christmas dinner 🙂
This was absolutely amazing! Made it for Christmas dinner and couldn’t get enough! Thank you!
Do you add any seasonings after the brine ??
Crimbo Din din is always delicious
I watch this video every year and it is always helps me make such a perfect turkey
Same here!😂❤
Dan, you nailed it.
I made this recipe for Thanksgiving and it was perfect. Got a lot of complements. I was amazed, it wasn't too salty. It was moist. I recommend it.
What recipe did you follow for the actual cooking?
i am new at this, after you brine the turkey , do you rinse it before cooking?
If anyone wants the recipe:
1/2 Gallon Water
1c Salt
1c Brown Sugar
5 Garlic Cloves
1T Black Pepper
5 Bay Leaves
Rosemary
Thyme
Parsley
T Cloves
T Green Cardamom Pods
T Whole All Spice
1 Chopped Onion
2 Oranges
Boil for a couple of minutes. Steep Overnight.
Add bird and enough ice to cover. Brine no longer than 24hrs.
May I ask what is the precise amount if 1 cup of salt or sugar?
@@chifaichan5373 One cup of each.
What is the weight of a cup of salt.
@@chifaichan5373 273.12 g
Do you have to rinse the Turkey after you take it out of the brine before baking it?
This recipe is the truth…I tried it back to back and it was consistent.
Did you make the brine with half a gallon or full gallon? I plan on letting my brine come down to room temp naturally without the ice, then refrigerate it, then use it tomorrow on the turkey. I figured by the time he added the ice and it melted, then he had about a gallon of solution
I’m using this recipe for tomorrow
Happy holidays. Thanks
Thanks Dan glad to see and use this video! Confit for the legs and thighs!😎
Do you rinse/wash off the brine ?
Pon tu receta de los ingredientes. Se ve muy buena te felicito. 🙏🏻
I can practically smell this brine through my phone! I’ve been brining for yrs- similar ingredients but might be adding a few of these ones! .Looks great! Q…when you say “kill the heat”and “let it go over night” , do you mean you are low simmering your hot brine? (Or literally no heat and are letting stand overnight? (Before using to brineTurkey )
I took over turkey duty and used this and it was the first time I had turkey breast that wasn't super dry. Best turkey I've ever had and I'm doing it again this year
How long did you actually simmer the brine before the cool-down?
Great instructional, thanks!
How would you season the turkey afterwards?
How do you recommend we drain the turkey and such prior to cooking? People leave out that next step and I don't know how much liquid should be on/it it prior to cooking. Thank you for this video, it's quite useful!
I am not a chef, however, I've watched a lot of brining videos for turkey and have brined other meats myself and the meat is always rinsed off after the brine. All the flavors should be absorbed into the meat and you are washing off the excess salt that isn't needed. That being said, again, I am not a chef and this isn't my recipe.
Hi. How much of the fresh herbs like rosemary etc? I didn't see where
It said that. Thanks!
looks good
Gotta try this asap!!👍🏼👍🏼👍🏼
What can I use substitute the green cardamom pods??? they don’t sell that in my area 😭
Wow! No messing about with this guy! I'm doing this version! 😋
What size container do you use to Brine whole turkey's, 18 or 22 Quart?
rewatching this and a few others hahaha
🔥 Did you set the turkey in the brine outside of the fridge all night or did you set it inside the fridge?
Thank you, Thank you, Thank you!!
Do you let the turkey brine sit at room temp or in a fridge??
I will be using this recipe in a few days. Along with Gordon Ramsay's recipe on how to cook the turkey
Do you have a link to that recipe/video?
@@g5kj1987 This is most likely the video on Gordon Ramsay the OP was referring to.....
ua-cam.com/video/e5PFXhdfVT8/v-deo.html
The brining is a good insurance policy against dry turkey as is Ramsay's techniques. Just don't let the bird get over 160 degrees Fahrenheit or 71 degrees Celsius and let the turkey rest (wrap it in foil) so the temp will climb the next few degrees and make for safe eating.....
Wow lol I am going to do the exact same thing would love to know how yours turned out
@@Darthbelal yep that is the video. I ve made turkey with his recipe but never have brined. Even without the brine it comes out amazing
@@g5kj1987 Kj..Darth belal posted a link to video. 🤘
do you have all those things listed?
I’ll be doing this!
Should I skip the added salt if I’m working with a frozen Turkey ?
Do you need to place a bag on top of the container? Some ppl place a bag in a container then pour the mix and zip the bag
Gonna try this I’ll give and update after !
With all the poser brine videos online, this video is legit and to the point.
What the water proportions with the salt and sugar please ???
looks good but i will add ginger too
After using this brine, can you still inject and seaon with Tony Chacheres?
Me looking up brines expecting to cook in 2 hours
Thank you Dan, sir.
I would like to know how you carved up those turkey breasts.
And what is this breading *pudding with the thighs* you speak of?
Do you put that in the fridge overnight? Or leave it out?
you put it in the fridge overnight,,,has to be kept cold
glad someone else was confused about this too. THANKS!
Can I inject a turkey with Tony’s Creole butter for 48 hrs? Would that be a bad thing or good?
@@razorone2299 what about... both... together...
Nice
I want to do this, but I am cooking for 18 people and I am concerned that if the taste is too different I may have upset family members. Can someone give me a description of that taste? is it still a good roast turkey flavor? Does it taste of orange? I have family members that don't like cooked fruit, so I wouldn't want it to be too strong. I'd love a good description of how it tastes. Thanks.
happy holidays
Thanks you Dan
I am using it for the first time this year.
Banger
When smoking a turkey, just put in salt & water with a sprinkle of vinegar. Boil some of the water with the top on so it boils fast(3 minutes). Then add all the salt & stir. Once most of the salt is melted(mere seconds), turn off heat & add in some ice cubes before combining this warm salt water with cold water w/ ice.
Once you confirm the water is cold, sprinkle in some vinegar, add the cleaned bird(1 hour per lb), & sprinkle the vinegar. To smoke it, just heat up some old dry wood away from the bird on the grill(you can literally pick up old easy to break thick branches off your favorite trail...if they break easy they are likely dry enough...beware bugs).
6- 8 hours later BEFORE the skin turns to pitch black uneatable bark, take off the bird(that you shouldve spun around a few times when checking on the wood). Check the internal temp for doneness using the thermometer they give you in your turkey fryer kit(lol).
If not done, put the bird in the over at 350 for about 10-20 minutes checking the temp every 10 minutes. Itll be done though in no time no matter the size(after 6 hours smoking oh yeah itll be done). The meat will taste like the best pork you ever had...yeah I said PORK.
Barbeque sauce or hot sauce...either one will love the bird but by itself itll be super juicy & flavorful enough to need NOTHING to dip it in. Youll only need a side to eat it with....Every edible strip of flesh will be coveted including the back.
If you dont burn the skin....oh that skin! Also dont be afraid of pink color when you brine turkey....the temperature wont lie...if its done its done. The curing process in the brine makes it stay pink.
Do you rinse the turkey after taking it out of the brine?
yes you do
That’s a lot of flavor
I shall be doing this next week
Dose the ice water down the brine?
He said it was a concentrated batch so I think not.
thx king
Great video. covered the issue of brineing in COLD water not warm, which might lead to salmonella. Length of brine...thanks!
This is the only brine you will ever need
Some advice to you fans of deep fried turkey.
Whatever the cook time that is stated for how large of a turkey, shave 20 minutes off of it, because your bird continues to cook when it's out of the deep fryer.
If you deep fry your turkey to the recommended 165 DF internal IN the deep fryer, you will wind up with a VERY dry bird, because the internal temperature will go to 175 while it's resting.
I'm confused. You said a day to make the brine and let it cool off, but then put the turkey directly into the brine. Which is it?
i normally just make the brine and ice it like he did and let it brine for like the day before thanksgiving! Tastes great every year
❤
What's the total volume of liquid when he's done anyone know?
No chance that brine cooled down so quick !
What do you do after the overnight brine?
you put the turkey in it and let it absorb the flavors overnight
@@mrcoz1764 yes then what do you do after ?
@@christinasilva4188 Well, you rinse it off put it in the pan and cook it and let me tell you,,It will be the juciest turkey you EVER had ,,You and your family will enjoy,,,Stay
safe and Healthy And bless you
Definitely rinse before roasting
Very happy you asked this question. I also wanted to know if it needed to be seasoned, prepped with butter or injected with anything after this process. Also, can it stay outside or does it need to be refrigerated? FYI, I’m in New England so it’s cold. Thanks
I love that pot....haha
I'm sugar free...can i omit the sugar??? If i needed to i can add some honey
I think the sugar is just for some flavor so would guess honey would really be nice too
He's using gradient brining which means that he'll have to pull the turkey breasts out of the brine before it gets too salty. With equilibrium brining, the weight of the meat is calculated (minus the weight of the bones) and a solution of no more than 1% salt is used when the weight of the meat and water is calculated. A rather tricky process, but IF I ever get the math right, there won't be a danger of over-salting the meat......
As we say in England your a twat
would you do a 1:1 ratio of salt and sugar or is the sugar a different % of the meat weight?
yuuuup... the first year i threw oranges into my brine my wife side eyed me... then her step dad said it was the best turkey he ever ate... finally stopped complaining about having the giant pot in the fridge the day before even
By the way I copied your brine in thanksgiving , it was the best .
Good brine but he didn't take the fasteners off the herbs.... why?
Interesting. No cloves but everything else in! 😃
When you boil the liquid uncovered, aren't a lot of the aromatic oils vaporizing and being lost?
the flavour is in the water/ brine
I wish you said how much water Does it matter? I like the recipe though, but I just dont know how much water you got in your pot.
He has half gallon in the pot
How much water???????????????????????????????????????
1/2 gal
Recipe??
so this only worked back in 2016
Where can i find the recipe
Watch the video
I don't like squishy turkey… Season heavily the night before then basted regularly during roasting
Never turns out squishy for me