Thanksgiving Turkey Brine

Thanksgiving Turkey Brine

3
Henry K 1

"Prepare yourself for a juicy flavor kiss! Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork, and seafood. Enjoy the most juiciest and flavorful turkey you'll ever eat."

Ingredients 17 h {{adjustedServings}} servings 704 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 93.2 g
  • 186%
  • Cholesterol:
  • 272 mg
  • 91%
  • Sodium:
  • 7841 mg
  • 314%

Based on a 2,000 calorie diet

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Directions

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  1. Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.
  2. Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
  5. Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.
Tips & Tricks
How To Carve a Turkey

See a few simple tricks for carving the holiday bird.

How to Roast a Turkey

See a simple beginner-friendly method for roasting a moist, beautiful turkey.

Footnotes

  • Cook's Note:
  • There is no need to add any more spices when removing from brine solution. The turkey will be flavorful and juicy enough. But, if you still choose to, prepare turkey as you normally would. This brine solution can be scaled back and used for any type of poultry, roasting chickens, or even boneless chicken breasts.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews 3

  1. 3 Ratings

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Marianne
11/9/2013

I used Trader Joe's kosher split turkey breast and so cut this recipe to 3 servings. The turkey only sat in the brine in a freezer bag for 4 1/2 hours in the fridge, and when I put it in the oven for just a little less than 2 hours at 350 degrees, I didn't do a single thing to the meat. It turned out just great! I froze the bones from this and will do one more at least before Thanksgiving because I think this will give me the very best turkey stock for gravy on the Big T-Day! I highly suggest that people try this because it was extremely tasty. Thanks so very much, Henry! Excellent!

mitzi
11/26/2013

thank you thank you thank you! This was awesome! So awesome that I'm doing it again for this Thanksgiving 2013.

SusanFancy
11/28/2014

This was the first year I brined a turkey! This was so good!! The only thing I left out was the savory, I didn't have any in the pantry and the market was out! I left mine in the bucket overnight in our very chilly basement! This was a great recipe :)