Recipe: Brine Turkey Recipe from The Outdoors Chef
Embracing the essence of the great outdoors, this Brine Turkey Recipe from The Outdoors Chef takes the spotlight with a fusion of flavors that celebrates the bounty of the spring season. Here, The Outdoors Chef brings you a culinary adventure that pairs tender wild turkey with the robust richness of venison sausage, all nestled within a delightful sourdough stuffing. As the seasons shift and nature’s offerings transform, gather around the table to savor this masterpiece that embodies the spirit of outdoor cooking. It’s time to embark on a gastronomic journey that will leave your taste buds tingling with anticipation.
The Recipe: Brine Turkey Recipe
The brine turkey recipe featured in this video is a creation of The Outdoors Chef, a family of chefs who have a passion for wild game cooking. This recipe draws inspiration from traditional brining techniques used to enhance the flavor and tenderness of poultry.
Ingredients
-
- 2 gallons (8 liters) of cold water
- 2 thinly sliced Lemons
- 12 Garlic Cloves (skin-on, smashed)
- 12 Fresh Bay Leaves
- 6 sprigs of Fresh Rosemary
- 6 sprigs of Fresh Thyme
- 6 sprigs of Fresh Flat Leaf Parsley
- 1 cup of Wildflower Honey
- 2 cups of Coarse Sea Salt
- ¼ cup of Whole Black Peppercorns
Instructions
- In a large stockpot, combine the cold water, thinly sliced lemons, smashed garlic cloves, fresh bay leaves, rosemary, thyme, parsley, wildflower honey, coarse sea salt, and whole black peppercorns.
- Bring the mixture to a boil and then reduce the heat to simmer for 5 minutes. Whisk the ingredients together to fully incorporate them.
- Remove the pot from the heat and allow the brine to cool completely, making sure it is below 4°C (39°F) before using.
- Submerge the turkey fully in the brine. If using a brining bag, ensure all the air is removed before sealing.
- Refrigerate the turkey in the brine for 24 hours. After brining, drain the turkey and pat it dry with paper towels before cooking.
- Important: Never place the turkey in hot or warm brine, as this can lead to the development of harmful bacteria before the brine cools down.
Process
After brining, preheat the oven to 325°F (165°C). Place the turkey on a roasting rack in a large roasting pan. Brush the turkey with melted butter and season it with salt and pepper. Cover the turkey loosely with aluminum foil and roast for approximately 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Remove the foil during the last 30 minutes of cooking to allow the skin to brown. Let the turkey rest for 20 minutes before carving.
Benefits of Brining a Turkey
The brine, infused with lemon, garlic, herbs, and spices, imparts a subtle citrusy tang and a savory depth to the turkey. The flavors of the venison sausage and sourdough stuffing complement the tender meat, creating a harmonious blend of tastes that is both comforting and satisfying.
How long should you brine a turkey for?
The recommended time to brine a turkey is typically 24 hours. However, if you have a larger turkey, you may need to brine it for up to 48 hours to ensure that the flavors penetrate the meat fully.
Serving
Once the brined turkey is cooked to perfection, it is ready to be served. Pair the turkey with classic side dishes like creamy mashed potatoes, tangy cranberry sauce, and roasted vegetables for a complete and satisfying meal. The flavorful and moist meat of the turkey will complement the savory and comforting flavors of these traditional accompaniments.
About the Chef
The Outdoors Chef is a Wild to Table series about a family of chefs with a passion for freedom, a thirst for adventure, and a hunger for all things wild! Watch as professional chefs grow, raise, angle, hunt, cook, and store wild recipes at camp, in the kitchen, and on the farm. It’s Wild to Table, sharing our heritage by angling, hunting, cooking, and storing wild game.
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