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How To Clean and Brine a Thanksgiving Turkey

Learn How To Properly Clean an Brine a Thanksgiving Turkey
Prep Time4 days
Active Time2 hours
Course: Main Course
Cuisine: American
Keyword: brine turkey, clean turkey, cooking turkey, thankgiving turkey, thanksgiving, turkey

Equipment

  • 1 large bucket new
  • refrigerator
  • large stockpot

Materials

Cleaning a Turkey

  • 1 Turkey frozen
  • water to cover turkey
  • ice to cover water

Brining a Turkey

Brine Seasonings

  • 1 cup salt
  • 2-4 cinnamon sticks
  • 2 tbsp peppercorns
  • 3 tbsp brown sugar
  • 2 tbsp dried oregano
  • 6-8 pieces bay leaves
  • 2 tbsp Italian seasoning blend
  • 1 tbsp ground cinnamon
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp Lawry's Chicken Casero Seasoning
  • 2 tbsp season salt
  • 1 cup apple cider
  • 2 tbsp ground mustard

Brine Vegetables

  • 2-3 pieces fresh sprigs rosemary
  • 2-3 pieces fresh sprigs thyme
  • 1/2 cup cranberries whole
  • 1 large onion sliced
  • 4 slices apple
  • 3 slices orange
  • 10 pieces garlic cloves
  • 3 pieces green onion cut in halves
  • 3 stalks celery cut in halves

Instructions

Cleaning a Turkey

  • Follow the instructions for thawing listed on the packaging.  Most likely the turkey that you purchase will be frozen.  I have found that the best way is allowing ample amount of time to thaw your turkey in the fridge for a few days prior to the brining process.  Please check your turkey's weight to determine thawing and cooking times and you'll need to add an addition 12-24 hours if you plan on brining the turkey (I recommend).
  • Thawing - timing; again check your packaging for specific instructions.  Use the refrigerator and keep in its original packaging.  It's just easier.  My rule of thumb is to allow at least 24 hours to thaw for every 5-6 lbs of turkey.  If you find yourself with less time, a quicker method would be to thaw in very cold water.  The problem with this is two things. You will need to change your water every 30 minutes. (yep, talk about frustrating)  You would then allow 30 min of thaw time for every 5 lbs.
  • Before some of you ask- Can you thaw in microwave on defrost setting? I just do not recommend this, have never tried though and I am sort of not willing.  I just wouldn't take the risk of messing up my turkey.  Plus, if you thaw it in water or the microwave, you will need to cook it right away.  
  • Just move the turkey from the freezer to the fridge by Monday and you will be good. 
  • Before you clean your turkey, just make sure you wash your hands and clean any surface where you'll be cleaning, turkeys are sensitive and susceptible to foodborne illnesses, so handle in a clean environment.  Also, please be sure to throw away any juices from the turkey immediately and after cleaning the turkey clean any utensils and surfaces that the turkey may have touched thoroughly.  I use dish soap, a small amount of bleach, and water.  The same rule that applies to cleaning chicken applies to turkey.   
  • Remove the neck and giblets.  You can find these in the body cavity most of the time.  The turkey will be hollow once the neck and giblets are removed.  You can choose to cook them and /or save them for regular or giblet gravy.  I discard them.
  • Check your packaging to see if you have a turkey that has has some brining, if so, you can rinse the turkey.  It is not recommended, but I will just say it is a matter of preference.  It is said that rinsing chicken and turkey can promote bacteria rather than get rid of it.  I rinse it at least once. (shoulder shrugs).
  • Next is brining.

Brining a Turkey

  • Fill large stockpot with water, leaving enough room for veggies.
  • Add all of seasonings and veggies to stockpot and mix well.
  • Cook on high bringing to a boil, then reduce heat to medium to simmer until all seasonings have dissolved.
  • Let cool completely.
  • Place clean and dry turkey into the brine or bag.
  • Adding a good bit of ice to the mixture. Give a good stir.
  • Place into refrigerator and brine for at least 24 hours. Flip turkey at 12 hours to ensure brine gets all over turkey.

Notes

  1. Do you have to brine a turkey?  No, it is completely a preference.  I swear by the brine method for flavor, tenderness, and juiciness.  You need all three when it comes to cooking a turkey, they are huge and the last, I mean last...well second to an undercooked or overcooked turkey is one that lacks flavor.
  2. Plan ahead. Like way ahead.  Getting a nice brine together from scratch takes time.  And if it makes it easier for you and you can find one of the brining kits, buy one.  They are usually found near the meat section of your grocery store.