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how to brine a turkey

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

When I first heard of brining a turkey I thought what waste of time. Then I ate a turkey that had been brined and I was a convert. Not only was the turkey the moistest I had ever had, but the subtle flavor of the brining put the turkey over the top. I use a 5 gallon pail lined with a turkey roasting bag to brine my bird because I always roast at least a 20 pound turkey so we have loads of leftovers.

(1 rating)

Ingredients For how to brine a turkey

  • 7 qt
    water
  • 1 1/2 c
    kosher salt
  • 6
    bay leaves
  • 2 Tbsp
    coriander seed
  • 1 Tbsp
    juniper berries
  • 1 Tbsp
    fennel seeds
  • 1 tsp
    black or brown mustard seeds
  • 18-20 lb
    turkey, thawed, patted dry, neck and giblets reserved for stock
  • 1 bottle
    dry riesling
  • 2 md
    onions, thinly sliced
  • 6 clove
    garlic, crushed
  • 1 bunch
    fresh thyme

How To Make how to brine a turkey

  • 1
    One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes
  • 2
    To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once. If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
  • 3
    Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting your preferred way.

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