Its exact origins are unknown, although it is widely used across the globe, with both Europe and America claiming to have used it first. Long before fridges and freezers were invented, people needed to find ways of keeping meat and other perishable foods such as fish and vegetables fresh and bacteria-free.
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Preserving meat
Salt was known to keep meat fresh for longer and the method was commonly used on board ships in the 19th century, in an era when travelling around the globe took months. Meat had to last for a long time to feed the crew and the only reliable preserving method was to heavily salt it.
The brined meat was then boiled, fried or grilled, served in a stew, cooked with potatoes and onions, or served with anything the ship's cook could find. Brining meant preserving the meat in a bucket of icy-cold salted water and spices to flavour it.
Christmas turkey origins
Back in 1773, curate James Woodforde described the Christmas dinner he was served at New College, Oxford. It included a starter of cod and fried sole with oyster sauce, sirloin of roast beef, pea soup, roast duck and lamb, salad, orange pudding and mince pies. In fact, turkey didn't feature as a staple of Christmas dinner until the mid-19th century, although it was eaten in the US and Europe before this, as a regular meal for the middle-classes.
In 1861, the famous Book of Household Management, published by the legendary Mrs Isabella Beeton, described how hundreds of turkeys were herded from Suffolk to the London market for Christmas. She listed dozens of turkey recipes, from roast fowl to turkey fricassee - a kind of stew that was great for using the leftovers.
Benefits of brining
Brining has remained a popular way of preparing a turkey for generations. The process hydrates the turkey as it cooks, making the final result well-seasoned and juicy. Brining has the added bonus of reducing the cooking time too.
Brine is a basic solution of water and salt. Give the turkey a luxurious soak in the brine, in a suitable container, such as a plastic bucket or jerrycan, and you will end up with a succulent and moist turkey that melts in the mouth.
How do you make brine?
A typical solution of brine to soak one whole turkey is made up of eight pints of water and one cup of table salt. If you wish to flavour it further, you can add bay leaf, cloves, peppercorns, orange peel, juniper berries, lemon peel, or another flavour of your choice. It should be heated up to let the ingredients mix and then allowed to cool.
A popular choice of vessel for brining a turkey is the 27.5-litre heavy-duty airtight plastic catering bucket. Approved for catering and food industry use, it's the perfect size for even a larger turkey and has a tight clip-on lid to avoid spillage.
After coaxing a bit more flavour and moisture into the meal before the turkey is ready to roast, a bird that has been brined will have a reduced cooking time. It will remain juicy even if you accidentally cook it for a little too long, which is one less thing to worry about on Christmas Day.
Storing a brined turkey
Clear some fridge space before you start, as it will take up quite a bit of room once the turkey is in the container. It must be fully submerged and kept at the right temperature. The best way is to leave the turkey in the brine solution overnight in the fridge.
Remove the giblets, put the turkey in the container, pour the cooled saltwater solution over it until all the bird is submerged and then pop on the lid. Leave it in the fridge for around 12 hours minimum. You can leave it for up to 24 hours if you wish.
Once you take it out of the brine, rinse the turkey under cool running water and then pat it dry. Rub in any extra spices, if you intend using them. This step is optional.
Another optional step, once removed from the brine, is to leave the turkey in the fridge for a little longer before cooking if you want the skin to be crispier. However, you can cook it straight away.
Cooking the turkey
As the turkey roasts, you can baste it with juices or brush it with butter to make it extra-juicy. The turkey will cook quicker than one that hasn't been brined.
Start to check the bird's internal temperature around an hour before the estimated cooking time. It must register a temperature of at least 165°F in the breast meat and thighs before you can be sure it's cooked. Serve as usual for a delicious turkey roast like you have never tasted before – oh, and the sandwiches made with the leftovers are to die for!