If there is one thing guaranteed to divide households at Christmas, it is how to cook the turkey. Some swear by butter under the skin, others rely on low and slow roasting, and a brave few even deep fry the bird. But one method that continues to rise in popularity across Irish kitchens is brining, and for good reason. It is one of the simplest ways to guarantee that your Christmas turkey turns out tender, succulent and full of flavour.
Brining is essentially giving your turkey a relaxing pre-roast bath. By soaking the bird in salted water, the meat absorbs extra moisture and seasoning long before it ever reaches the oven. This helps protect it from the dreaded Christmas Day dryness that has plagued many a cook over the years. Irish households, with ovens full to capacity and guests arriving at all hours, know well how easy it is to overcook a turkey while juggling everything else. Brining offers a little insurance policy and some much needed peace of mind.
Not only does brining keep the meat juicy, it also opens up endless possibilities for building flavour. Traditional aromatics like bay leaves and peppercorns sit happily alongside festive touches such as orange zest, cloves or rosemary. By the time the turkey is lifted from its brine, patted dry and placed in the oven, those flavours have worked their way right into the meat rather than sitting on the surface.
Another benefit is how forgiving the method is. You do not need cheffy skills or special equipment. A clean bucket or large pot, some fridge or cool space and a few basic ingredients will do the job. Once it is submerged, the brine simply gets on with its work while you get on with wrapping presents or stirring the pudding. It is a small step that can transform your entire Christmas dinner.
Below is a straightforward brining recipe to try this year. It works well for a standard five to six kilogram turkey. Just remember to allow at least 12 hours of brining time, ideally overnight.
Simple Christmas Turkey Brine
Ingredients:
5 litres of cold water
250g coarse salt
150g brown sugar
2 onions, quartered
2 carrots, chopped
1 bulb of garlic, halved
3 bay leaves
1 tablespoon black peppercorns
2 sprigs each of rosemary and thyme
Zest of 1 orange
Optional: a handful of ice to help keep the brine cool
Method:
In a large pot, heat 1 litre of the water with the salt and sugar until fully dissolved.
Remove from the heat and add the remaining cold water to cool the mixture.
Add the onions, carrots, garlic, herbs, peppercorns and orange zest.
Place your cleaned turkey into a large food safe container and pour the brine over it. Make sure the bird is fully submerged. Add ice if needed to keep the temperature cold.
Refrigerate overnight or for up to 18 hours.
Before cooking, remove the turkey from the brine and pat it completely dry. Discard the brine.
Allow the turkey to sit at room temperature for about an hour before roasting as normal.
Brining is a small act of Christmas preparation that pays off beautifully. With a little planning and a pot of fragrant brine, you give yourself the best chance at unveiling a perfectly cooked turkey. Moist slices, deeply seasoned meat and a chorus of happy diners await.
After all, Christmas dinner deserves nothing less.
