Search thousands of recipes reviewed by home cooks like you.

Brined Thanksgiving Turkey

Brined Thanksgiving Turkey

  • Prep

    30 m
  • Cook

    6 h 30 m
  • Ready In

    1 d 7 h
terrwyn

terrwyn

I love brined turkey. This is a lovely sweet and savory turkey great for Thanksgiving. Cook time and serving size will vary depending on the size of your turkey. The brine is made the same way regardless of the size of your turkey. Only the cook time and amount of filling will vary. You will need a cooler or clean, food safe bucket large enough to hold your bird as well as lots of icy water. I use a cooler so my directions will be written for a cooler. If you use some sort of bucket just use your judgment to match the directions. You can customize the brine using fresh herbs, seasonings, fruits, and vegetables you prefer.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1320 kcal
  • 66%
  • Fat:
  • 57.4 g
  • 88%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 155.4 g
  • 311%
  • Cholesterol:
  • 455 mg
  • 152%
  • Sodium:
  • 9411 mg
  • 376%

Based on a 2,000 calorie diet

Directions

  1. Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
  2. Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
  3. Gently lower turkey into the liquid with the breast facing down.
  4. Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
  5. Preheat oven to 500 degrees F (260 degrees C).
  6. Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
  7. Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
  8. Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
  9. Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

terrwyn
3

terrwyn

12/5/2013

There are many recipes for brining, and many people do this each year. I personally use this every year, that is why I submitted this recipe for review by allrecipes.com. Bottom line is, if your turkey was too salty, you most likely did not rinse the bird, or did not rinse it enough. If you rinse it well after the brining you will not have the over saltiness. You also do not need to add salt in the seasonings when cooking, which also would cause the issue you mention. Try again with these things in mind. Happy Brining!

Similar recipes

ADVERTISEMENT