Turkey Brine

Turkey Brine

757
SHERI GAILEY 2

"This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey."

Ingredients

8 h 20 m {{adjustedServings}} servings
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Original recipe yields 15 servings

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Directions

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  1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

757
  1. 1006 Ratings

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I love brining but I think it's important to mention when brining in a plastic bag or container, make sure that the plastic is FOOD GRADE! You should NEVER, NEVER, EVER brine in a garbage bag o...

A great brine. I doubled the recipe for a 22 lb. turkey and used 1 gal. apple juice and 1 gal. vegetable broth instead of all broth. I also used ground spices instead of dried. I put the turk...

Cannot even describe how amazing this was. My mom's turkeys have always been just okay, and so I decided to take charge for Easter dinner and make this. It was my first turkey and no one could...