Turkey, Brined and Bagged!

Candi Hummer


Juicy, full of flavor and even though it's a 20 pounder, it's gone the day after the holiday round here!


★★★★☆ 3 votes

24 Hr
2 Hr 30 Min


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turkey, thawed
16 c
48 oz
salt (iodized)
shotglass worcestershire sauce
shotglass liquid smoke
2 Tbsp
garlic (heaping)
1 large
onion (diced)
shotglass olive juice (from green olives)
1 Tbsp
celery seed
1 Tbsp
shotglass lime juice

How to Make Turkey, Brined and Bagged!


  • 1Thaw your turkey, leave giblets and neck in it while brineing it!
    Place in a clean cooler, add all ingredients to stockpot except turkey and giblet
  • 2Bring ingredients to a boil, let cool to room tempurature.
    Pour over turkey
  • 3add ice to cover turkey
    set in closed cooler out of the way for 30 hours
    ( I use a 5 day cooler, I never have to add ice after the initial time. Keep and eye on it and make sure you still have ice to keep it cool!)
  • 4Rinse turkey and dry, remove neck and giblets (boil those down for gravy and stuffing)
    loosen breast skin and place butter pads under skin
    Place turkey in oven bag with 1 heaping tablespoon of flour (shake flour in bag before placing turkey in it.
  • 5Tie off open end of bag, cut 6 small holes in the top, cook in 350* oven for 3 hours (a 20lb turkey)
    remove from oven, let rest for 15-20 minutes before slicing.

Printable Recipe Card

About Turkey, Brined and Bagged!

Course/Dish: Turkey, Other Snacks
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

Show 27 Comments & Reviews

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