How can I get brine flavour into turkey?
Since I started doing holiday dinners, I've always brined my birds. I love the result, but I find that while the turkey comes out nice and moist, it doesn't pick up much flavour from the brine. For Thanksgiving, I had a delicious smelling brine with some star anise, cinnamon, and a few other things. The turkey didn't seem to pick up any of this flavour.
Any tips on solving this problem? Would injecting the meat help?
(4)4 Comments
Sorted by latest first Latest Oldest Best
Try using the same spices that you are using in the brine in the stuffing of the turkey. This might create a 'double-whammy' and impart more of the 'exotic' flavor that you are looking for.
Many aromatic compounds are oil soluble, or need to be heated to really come out and 'open up.' Since brines I use are all water based, I've had some luck with heating, even briefly boiling dried spice components first, then cooling, adding the other ingredients, then using. Especially, don't boil vinegar or alcohol components, as they will lose potency.
Anyway, I find brines to have a tough job imparting too much of a distinct flavor, so consider straining some of this out of your brine and using it to make a gravy or pan sauce to accompany the roast bird, the flavors will then be further accentuated.
Spices and herbs are fat soluble. This means that they need to have fat to release the flavours. You will not get large flavour profiles from a brine. The best you will get are hints or what is in the brine. Smaller peices of protein will pick up more flavour then large ones.
Brine is meant to protect the muscle fibres from becoming to dry or tough.
I guess you should increment the amount of flavor (more star anise, etc). You could also brine longer. What percentage of salt are you using 2-3% should do it (that's 20-30 grams per liter)?
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2026 All Rights reserved.