Whiskey brined turkey
- Preparation 20 min
- Refrigeration 12 h
- Cooking 3 h 12 min
- Servings 6
- Freezing Absolutely
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🥃 A Canadian whiskey and maple syrup brine
The salt in the brine makes the meat hold on to its water, and that’s what guarantees a juicy turkey. The whiskey, maple syrup, pepper, bay leaves, garlic, celery and onion soak along with it and bring flavor on the way in. At the end, it tastes a little like whiskey. A little, no more.
🥬 A stuffing cooked ahead, with the brine vegetables
Brussels sprouts, turkey bacon and the vegetables from the brine go in the skillet before they go into the turkey. It doesn’t come out too salty, and the rest of the stuffing is served on the side.
🦃 The same brine base as all my turkeys
For the salt and the brining time, all my turkeys follow the same base. Same amount, same salt, same deal. Also take a look at my perfectly juicy Christmas roast turkey, my clementine and cranberry turkey, my maple glazed roast turkey and my apple stuffed roast turkey with cider. This one is the whiskey one.
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🧂 Coarse sea salt or kosher salt, never fine
It’s the same base as in all my turkeys: one cup (250 ml) of coarse salt for 6 L of water. Fine crystals pack down and you end up with almost twice the salt for the same volume. Use fine salt, and you ruin your brine.
⏱️ About 12 hours, or overnight
Don’t go past about fifteen hours. Beyond that, the meat gets too salty and the texture turns hammy.
🥃 The whiskey is a subtle taste
I use Canadian whiskey. At the end, it tastes a little like whiskey, just a little.
🥬 The stuffing doesn’t come out too salty
It’s made with the vegetables from the brine, and it still doesn’t come out too salty. Whatever doesn’t fit in the cavity is served on the side, with the meal.
🌡️ The thermometer decides, not the clock
Three hours is an estimate. What counts is 165°F (74°C) in the breast and 180°F (82°C) in the thigh, then a 10 to 15 minute rest before carving.
❄️ Leftovers
4 to 5 days in the fridge, or 3 months in the freezer.
✅ What to serve with my whiskey brined turkey?
The usual sides for a turkey, and a salad or two. My ham and macaroni salad and my creamy coleslaw with pancetta go very well on the side, and so do my roasted garlic thyme baby potatoes. If you’re hosting big, put my perfectly juicy Christmas roast turkey or my clementine and cranberry turkey on the table too, or compare with my maple glazed roast turkey and my apple stuffed roast turkey with cider.
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Ingredients for the brine
- 1 small young turkey, about 4 kg (9 lb), thawed
- About 24 cups (6 L) cold water
- 1 cup (250 ml) Canadian whiskey
- 1 cup (250 ml) coarse sea salt or kosher salt (never fine salt, it salts almost twice as hard by volume)
- 1/4 cup (60 ml) maple syrup
- 2 tablespoons (30 ml) whole peppercorns
- 4 bay leaves
- 3 large garlic cloves, crushed
- 2 celery stalks, sliced
- 1 yellow onion, cut into large chunks
Ingredients for the stuffing
- 20 Brussels sprouts, halved
- 300 g turkey bacon, diced
- The vegetables from the brine
- A drizzle of olive oil
Ingredients for the butter
- 1/3 cup (80 ml) melted butter
- 1/2 teaspoon (2.5 ml) herbes de Provence
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Preparation
- In a very large pot or in a brining bag, place the turkey and add the rest of the brine ingredients. Stir, getting all the way to the bottom to dissolve the salt. Place in the fridge and let it brine for about 12 hours, or overnight.
- In a large skillet over medium-high heat, add the Brussels sprouts, the bacon and the vegetables from the brine, and drizzle with a good amount of olive oil. Cook for 10 to 12 minutes, stirring, to caramelize the vegetables. Remove from the heat and let stand for 5 minutes.
- In a small bowl, combine the melted butter and the herbes de Provence, season with salt and pepper and stir. Set aside.
- Preheat the oven to 350°F (180°C).
- Remove the turkey from the brine, drain well and place on a roasting pan fitted with a rack. Fill the turkey’s cavity with the stuffing. (Serve the rest of the stuffing with the meal when the turkey is ready.) Brush the turkey with the butter and place in the oven. Cook for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the breast and 180°F (82°C) in the thigh. Brush with butter during cooking!
- Take the turkey out of the oven and let it rest for 10 to 15 minutes before carving and serving!
A brine: the salt makes the meat hold on to its water, and the turkey stays juicy. After that, the thermometer decides, 165°F (74°C) in the breast and 180°F (82°C) in the thigh. And let it rest for 10 to 15 minutes before carving.
Mine is cold water, coarse sea salt or kosher salt, Canadian whiskey, maple syrup, peppercorns, bay leaves, garlic, celery and an onion. The amounts are in the ingredient list above.
About 12 hours in the fridge, or overnight. Don’t go past about fifteen hours: beyond that, the meat gets too salty and the texture turns hammy.
A little. With Canadian whiskey in the brine, it tastes a little like whiskey at the end, no more.
4 to 5 days in the fridge, or 3 months in the freezer.
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