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Terrific Turkey Brine

  • Prep

    15 m
  • Ready In

    15 m
HEINZWORTH

HEINZWORTH

I came up with this recipe after trying several brines and taking the best from them all. Try it and taste the difference. It makes enough for a 9 to 12 pound turkey.

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Directions

  1. Line a large stockpot with a large food safe bag. Pour the water, wine, and salt into the bag; stir until the salt is completely dissolved. Squeeze the orange quarters into the liquid and then drop them into the pot. Add the rosemary and give a final stir.
  2. To use, carefully lower a thawed turkey into the brine and tie the bag to seal; store in refrigerator at least 5 hours before cooking.
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Reviews

FISHGIRL
30

FISHGIRL

11/14/2008

I think it is important to use KOSHER salt on this one

2nd2Mama
20

2nd2Mama

12/26/2008

This recipe is the best, I have never cooked a more tender and juicy turkey in all my years cooking. Great!

jamimoore
6

jamimoore

11/27/2011

This was the best turkey I've ever made! It was moist for the entire week of leftovers. I did a 16 pounder and it was plenty. After taking it out of the brine, drying it and letting it come to room temp, I rubbed it with butter herb rub of sage, rosemary, thyme, and garlic. Added sald and pepper and cooked. Delicious! Thank you!

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