Brined Hot Honey Turkey

Brining your turkey is the best way to guarantee a flavorful juicy bird on your Thanksgiving table. Soaking the meat in a low-concentrate salt solution for at least 24 hours will increase protein solubility, dissolving some of the muscle fibers and reducing the toughness of the meat. I coupled this technique with a honey, shallot, thyme and chili crisp rub, so not only was the meat incredibly tender, but the skin was insanely flavorful and crispy. Not to brag but this is the best turkey I’ve ever had. You have to make it, enjoy!

What is Brining?

Brining is basically soaking meat in a saltwater solution. But it's not just about water and salt; it's about creating a juicy, flavorful masterpiece. You can add herbs, spices, and even a bit of sugar to your brine for extra flavor. Do not brine a pre-frozen turkey, they are often injected with a saline solution that will make your bird far too salty. Buy a fresh turkey to make sure that it is as delicious as possible.

How Does It Work?

Alright, let’s get a bit science-y. When you submerge meat in a brine, a process called osmosis kicks in. Osmosis is the movement of water across a membrane (like the cell walls in meat) from an area of low solute concentration (the meat) to an area of high solute concentration (the brine).

• Water Retention: The salt in the brine helps the meat cells retain water. This means that when you cook the meat, it loses less moisture, keeping it juicy.

• Flavor Infusion: The salt and any other flavors in the brine penetrate the meat, adding a depth of flavor that goes beyond just surface seasoning.

• Protein Modification: Salt interacts with the proteins in the meat, causing them to unwind and form a gel-like structure that traps water, enhancing tenderness.

Why Brine?

Brining is perfect for lean meats like chicken, turkey, and pork, which can dry out during cooking. It’s like giving your meat a little insurance policy against dryness. Plus, the added flavors make every bite a delight.

Tips for Successful Brining

• Time It Right: Don't overdo it. A few hours for smaller cuts and up to a day for larger ones like a whole turkey.

• Keep It Cool: Always brine in the fridge to keep things safe and fresh.

• Pat It Dry: Before cooking, make sure to pat the meat dry to get that perfect sear or crispy skin.

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Ingredients for a 10-12 pound turkey:

For the brine:

2 cups apple juice

1.5 gallons cold water

4-5 sprigs of fresh thyme

5 cloves garlic, minced

1 cup kosher salt

1.5 cups brown sugar

3 Tbsp. peppercorns

Peel of three large oranges

For the hot honey rub:

1/3 cup honey

1/3 cup chili crisp

.5 shallot mince

leaves off of 2 sprigs of thyme

For the Turkey and veg:

Note: You can buy a 10-12 pound turkey and break it down yourself before cooking or you can buy 2 breasts, 2 thighs, and 2 drumsticks from your butcher.

10-12 pound turkey or 7-8 pounds of turkey meat (2 breasts, 2 thighs, 2 drumsticks)

2 large sweet potatoes

2 large onions or 6-8 shallots

6 tbsp butter

8-10 sprigs of thyme

1 bottle dry white wine

1/3 cup soy sauce

Extra-virgin olive oil

For the Brine:

Instructions:

1. Add all the ingredients to a large pot and bring to a boil. Make sure that the salt and sugar are dissolved.

2. Once dissolved, turn off the heat, cover, and allow the brine to cool completely, this may take several hours.

3. Place the uncooked turkey in a large brining bag or separate into several thick, freezer ziploc bags, pour the brine solution into the bags to cover the turkey, and refrigerate for 24 hours.

4. After 24 hours, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes to remove the extra salt from the outside.

5. Pat the turkey dry.

For the Hot Honey Rub:

Instructions: 

1. Add honey, chili crisp, shallots, and thyme leaves to a medium measuring cup or bowl.

2. Stir until completely incorporated.

For the Turkey and Veg:

Instructions:

1. Preheat oven to 450 degrees.

2. Cut a 3-pound kabocha squash in half lengthwise. Remove the seeds with a large spoon and slice into 1 ½-inch wedges.

3. If using shallots, peel and cut into halves or quarters . If using an onion, peel and roughly chop.

4. Transfer everything to a large Turkey roasting pan. Arrange the dry turkey pieces in the pan, scooting the veg aside to make space.

5. Drizzle most of the hot honey mixture over the turkey. Massage into the turkey. Pour the rest over the veg.

6. Carefully pour (trying not to remove the hot honey glaze from the turkey), 1 bottle white wine, ⅓ cup soy sauce, and 1 ½ cups water into the roasting pan with the turkey.

7. Dot the top of the turkey with 6 tablespoon of butter and season the veg with salt and pepper.

8. Cover the roasting pan with tin foil or a lid.

9. Transfer to oven and immediately reduce temperature to 325 degrees.

10. After 90 minutes, baste the meat with cooking juice.

11. Continue braising until the thighs and drumsticks are super tender and the meat falls away from the bone, about 2 hours 30 minutes to 2 hours 50 minutes total,

12. Remove from oven.

13. About an hour before you’d like to serve, preheat oven to 450 degrees.

14. Uncover the roasting pan, return to the oven and roast, basting halfway through, until turkey is caramelized all over and juices are beginning to reduce, about 30-45 minutes.

15. Cut the turkey up and serve with the sweet potatoes and shallots.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!