Gordon Ramsay Turkey Brine Recipe

This Gordon Ramsay Turkey Brine transforms your holiday turkey into a juicy, flavorful legend with a herby, aromatic soak. Inspired by Gordon’s emphasis on perfect seasoning and technique, this easy brine ensures tender meat and crispy skin, ready to prep in just 10 minutes with 8-12 hours of brining time. Perfect for a showstopping dinner party or festive feast.

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Gordon Ramsay Turkey Brine Recipe Ingredients

For the Brine:

• 4 liters (1 gallon) lukewarm water
• 240g (1 cup) coarse sea salt
• 100g (½ cup) granulated sugar
• 3 bay leaves
• 1 tbsp whole black peppercorns, lightly crushed
• 5 garlic cloves, smashed
• 2 tbsp fresh rosemary, roughly chopped
• 1 tbsp fresh thyme leaves
• 2 liters (½ gallon) cold water
• 1 medium orange, sliced (optional, for citrusy depth)
• 1 medium onion, quartered (optional, for extra savoriness)

For the Turkey:

• 1 fully thawed turkey (12-16 lbs / 5.5-7.5 kg)
• Additional ice, if needed (for maintaining cold temperature)

How To Make Gordon Ramsay Turkey Brine

1. Prepare the Brine: In a large stockpot, combine lukewarm water, sea salt, sugar, bay leaves, crushed peppercorns, smashed garlic, rosemary, and thyme. Stir over medium heat until salt and sugar fully dissolve, about 3-4 minutes. Remove from heat and add cold water and optional orange slices and onion quarters. Cool completely to room temperature.
2. Submerge the Turkey: Place the fully thawed turkey in a large brining bag or a clean, food-safe container (like a cooler). Pour the cooled brine over the turkey, ensuring it’s fully submerged. If the turkey floats, weigh it down with a clean plate and a heavy jug of water. Add ice to the cooler if brining outside the fridge to keep the temperature below 40°F (4°C).
3. Brine the Turkey: Refrigerate or keep in a cool place (below 40°F/4°C) for 8-12 hours. For a 12-16 lb turkey, aim for 10 hours for optimal flavor without over-salting.
4. Rinse and Dry: Remove the turkey from the brine and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels inside and out.
5. Air-Dry for Crispy Skin: Place the turkey on a rack set over a baking sheet and air-dry uncovered in the refrigerator for 8-12 hours. This step ensures a golden, crispy skin when roasted.
6. Roast as Desired: Proceed with your preferred roasting method, ensuring the internal temperature reaches 165°F (74°C) in the breast and 170°F (77°C) in the thigh.

Recipe Tips

• Maximize Flavor: Heating the brine briefly with aromatics (herbs, garlic, peppercorns) enhances their flavor release. Always cool the brine completely before adding the turkey to avoid cooking the meat prematurely.
• Prevent Over-Salting: Stick to the 8-12 hour brining window. Over-brining can make the turkey too salty and affect texture.
• Crispy Skin Secret: Air-drying in the fridge is non-negotiable for Gordon’s signature crispy skin. Don’t skip this step, and ensure good airflow around the turkey.
• Space-Saving Hack: If fridge space is tight, use a cooler with a brining bag and ice packs. Check the temperature periodically to ensure it stays below 40°F (4°C).
• Turkey Prep: Remove giblets and neck from the turkey cavity before brining. Ensure the turkey is fully thawed (24 hours per 5 lbs in the fridge).

What To Serve With Brined Turkey

This juicy, flavorful turkey is the star of any holiday table, paired perfectly with:

• Creamy mashed potatoes with garlic and chives
• Roasted root vegetables with rosemary and olive oil
• Cranberry sauce with a hint of orange zest
• A robust red wine like Pinot Noir or a crisp white like Chardonnay

How To Store Brined Turkey

• Store: After brining and air-drying, wrap the turkey tightly in plastic wrap and refrigerate for up to 1 day before roasting. Cooked turkey can be refrigerated in an airtight container for up to 4 days.
• Freeze: Freeze cooked turkey slices or pieces in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat cooked turkey in a 325°F (165°C) oven, covered with foil, with a splash of broth to keep it moist, for 15-20 minutes.

Turkey Brine Nutrition Facts

• Calories: Minimal (brine is not consumed; turkey adds ~300 kcal per 4 oz serving)
• Protein: 0g (brine only)
• Fat: 0g
• Carbohydrates: 0g
• Sugar: 0g

Nutrition information is estimated for the turkey post-brining and may vary based on preparation methods.

FAQs

Try More Recipes:

• Gordon Ramsay’s Turkey Burger Recipe
• Gordon Ramsay’s Herb Butter For Turkey Recipe
• Gordon Ramsay Turkey Pasta Recipe