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


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

How to Make Turkey, Brined and Bagged!


  1. Thaw 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
  2. Bring ingredients to a boil, let cool to room tempurature.
    Pour over turkey
  3. add 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!)
  4. Rinse 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.
  5. Tie 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

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