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To Brine, or Not to Brine?

written by

Whiffletree Farm

posted on

October 30, 2024

That is a common question we get here at Whiffletree Farm. And especially since it’s a pasture-raised turkey, people wonder what the best way to prepare it is.

The answer is… BOTH are good methods! Our turkeys are moist and flavorful as they are, so many people skip the brining and go straight to roasting. And they say it still tastes great and has amazing moisture - even the white meat! (But it is critical to use a meat thermometer and monitor it closely so that you don’t overcook– 165 F is the highest you need to go.)

Personally, I do like brining. I like that extra bit of flavor and moisture it gives to the turkey, and I love that you can get creative with it! Want more of an herbal flavor? Add rosemary, thyme, sage, bay leaves…you name it. Want a fruity flavor? Add apple cider or orange slices with some cloves to the brine. Yum!

In the video included in this blog post, I did an herbal brine. Watch the video above, or keep reading to find out how to brine your turkey!

Want to try this out for yourself? Grab a turkey HERE and let us know what you think!

What you’ll need:

  • 2 gallons water
  • 1 1/2 cups kosher salt
  • 3 Tbsp. peppercorn
  • 3-4 sprigs rosemary
  • 5 sprigs thyme
  • 8 cloves crushed garlic

First, I brought one gallon of water to a boil, then added in the salt and let it dissolve in the hot water. Turn the heat off and add in the peppercorn, rosemary, thyme, and crushed garlic. Let everything sit until it comes to room temperature to allow those flavors to infuse into the brine. Once it’s room temp, add in another gallon of cold water.

Now, take your turkey and put it in a container (or turkey brine bag) big enough to cover it with the brine. (Make sure to remove and save your giblets first!) Pour brine and herbs into the container. If your turkey isn’t completely submerged, that’s fine - just flip it periodically so everything gets brined evenly. Let the turkey sit in the brine for about 16-24 hours, but no longer than 24 hours so it doesn’t get too salty!

*Pro tip - I would usually use a small cooler to brine my turkey in. I would use about a half gallon less of water, and after the brine completely cooled I’d add in a couple quarts of ice. My turkey would go directly into the cooler and I’d pour the brine and ice over top. This helps keep the turkey cold and insulated so you don’t have to find room for it in your fridge! Just make sure to add some ice every now and then to keep it cold.

After the brining time is done, drain off the brine but save the herbs - you can put them into the cavity of the turkey while it roasts for some aromatics! Then rinse the turkey, and let it sit for about a half hour to 45 minutes to dry off (because no one likes mushy turkey skin!).

Next up, we’ll be releasing another blog post on roasting your Thanksgiving turkey!

We want to hear from you! Do you like brining your turkey, or do you love it as it is? Let us know!

Cheers to you and your health,

~Bethany

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Christmas Memories

Christmas Memories

Sometimes in the rush of the Christmas season, I have to remind myself to slow down and take in all the little things that make the season special. I tend to go from day to day checking off my lists, and I forget to stop and just enjoy the moment. But I’ve found it’s in those moments that the best memories lie. Christmas is one of those times of the year that has so many good memories attached to it. Or, it’s the perfect time of year to create new memories and traditions for you and your loved ones to make the season special. So today, we wanted to share with you the favorite memories from some of the folks here at Whiffletree. Grab a cup of hot chocolate or eggnog and some cookies, sit back and relax, and enjoy! 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We have lots of great Christmas books that we only bring out this time of year–and as a family we read “A Christmas Lie” and “Christmas Day in the Morning.”  I am a total sucker for both.  The kids and I like to go around to our neighbors on the morning of Christmas Eve and give out gifts and notes, and then decorate the tree in the evening.  I love the kids piling on our bed with their stockings early in the morning on Christmas Day, and then off to the 7:30 Mass!  And then I like how we try to do something a little special or fun on all 12 days of Christmas.. And watching the Muppets Christmas Carol and It's a Wonderful Life (my absolute favorite movie)!” Liz Straight “My favorite part of Christmas growing up was that we woke up Christmas morning to find the house all decorated and the Christmas tree lit up. My parents did all of it in the night and told us that Santa did it for us. We had to wait at the top of the stairs and go down all together after my dad turned on all the lights and made sure everything was ready. I can’t imagine staying up late and doing all of that now that I am a parent, but it was truly magical and so much fun! Now, my favorite part of Christmas is that we take it really easy that day. We eat tasty foods that we have made ahead of time, go to Mass either at midnight on Christmas Eve or early in the morning on Christmas Day, and then relax together enjoying our new gifts, favorite games, favorite Christmas movies, and taking walks around the farm.” Carmen Ashwell “I have lots of wonderful Christmas memories of my family, but something I look forward to every year is the Christmas cookies. Coming from a large family of home chefs and bakers, my family goes all out with Christmas cookies. We have easily up to 20 different types to try some years! 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Once it reaches 160 F, pour the egg mixture through a strainer into a bowl or jar. This will make sure you don’t end up with unpalatable clumps of eggs in your drink. If you used the vanilla bean, cut it in half down the length of it, and use a butter knife to scrape all the vanilla bean seeds from inside the pod. Add that into your egg mixture and whisk to incorporate. If you didn’t use the vanilla bean, add in your vanilla extract. Next, add in the nutmeg. Then cover the mixture and set into the fridge to cool it down. While the egg mixture is cooling, pour ½ cup of the heavy cream into a bowl. Using a hand mixer, beat the cream until it thickens and forms soft peaks. Once the egg mixture is cold, add in the whipped cream with the other ½ cup of heavy cream and whisk it together to incorporate. Don’t whisk too fast as you don’t want to break the cream down too much…whisk slowly and just enough to mix the two together. If you want to make it alcoholic, add in a quarter cup rum, whisky or bourbon. And there you have it! The best, most delicious eggnog. It’s so creamy and smooth…you’ll never want to go back to store-bought again! Stop on by the farm store, pick up your eggs, and give this recipe a try! Make sure to let us know what you think! Have you ever had homemade eggnog before? Comment below and tell us how you like to make it! Cheers! ~Bethany

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Whiffletree Farm

8717 Springs Road
Warrenton VA 20186
(540) 935-0600

info@whiffletreefarmva.com

Store Hours: M - F 11AM to 5PM; Sa 10AM to 5PM