Cook a turkey to remember with these brine and rub recipes

Brine and rub recipes for a moist, tasty bird

It all starts with the turkey.

And David Hamilton is here to make sure you cook a bird this Thanksgiving to remember.

Hamilton is a junior at Sam Houston High School and an advanced culinary student at the Dan Dipert Career and Technical Center.

And cooking is his thing.

“I’ve been cooking since I was tall enough to reach the stove,” Hamilton said. “It’s my passion.”

Hamilton is also a member of the CTC’s celebrated Smokin’ Ferrets BBQ competition team. In fact, you may have seen him recently on Magnolia Network’s reality TV show “BBQ High.”

He’s the kind of guy you want cooking your turkey – or at least showing you how to cook your turkey.

“My favorite thing to eat at Thanksgiving – I’d say either the turkey or the mac and cheese,” Hamilton said. “Honestly, maybe the gravy. I’m a big gravy guy.”

But you have to have some good turkey to put the gravy on. And for Hamilton, that means some Louisiana flavor.

Hamilton loves Cajun cooking, inspired by his Cajun grandfather. So, there’s a little Cajun influence in the turkey rub that he came up with.

But just a little.

“You have to cook for your audience,” Hamilton said.

While the rub has some Cajun elements, like celery salt and cayenne pepper, Hamilton intentionally avoided making it spicey since he knows not everyone wants that. 

But everyone does want a moist, flavorful turkey, and that start with the brine.

“The brine is really to get that salt and that flavor inside the meat itself,” Hamilton explained.

 Hamilton’s brine and rub recipes are intended for 15–20-pound turkeys.

BRINE RECIPE

INGREDIENTS

• • 5 quarts (14 cups) water
  • 5 cups kosher salt
  • 6 bay leaves
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon black or brown mustard seeds
  • 2 medium onions, thinly sliced
  • 6 garlic cloves, crushed
  • 1 bunch fresh thyme
  • 2 oranges cut in 4ths 
  • 5 quarts (14 cups) of ice (to cool the brine)

INSTRUCTIONS

1. 1. In a large pot, combine all the ingredients listed and bring to a boil. Let simmer for 5 minutes. 
   2. In a 5-gallon bag, pot or container, add 3.5 quarts (14 cups) of ice and then pour the brine on top. We use the ice so the brine cools quickly (because if you use warm water for a brine it can cause bacteria growth). Let sit for 5 minutes or until cool. 
   3. Once brine is no longer warm, add your turkey and let it sit in the fridge or large cooler for 12 to 24 hours.

While your turkey brines, make the rub.

TURKEY RUB RECIPE

INGREDIENTS

• • 6 Tablespoons brown sugar
  • 4 Tablespoons smoked paprika
  • 4 Tablespoons kosher salt
  • 2 Tablespoons crushed black pepper
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 2 teaspoons rosemary
  • 2 teaspoon thyme
  • 1 teaspoon celery salt
  • half teaspoon cayenne pepper

INSTRUCTIONS

1. Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)

Bon appétit! And check back tomorrow for a stuffing recipe and on Wednesday for apple pie.