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Thanksgiving Turkey Brine

Thanksgiving Turkey Brine

  • Cook

    5 h
  • Ready In

    17 h
Henry K

Henry K

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Marianne
4

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
1

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.

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