Recipe by SNOH8R
"Combination of two of my favorite recipes."
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low-sodium vegetable broth
1 1/2 cups
ground black pepper
crushed dried rosemary
rubbed dried sage
dried thyme leaves
This is very similar to an excellent brine I made last year, and will make again in a couple days, Joe. I also use fresh garlic and sustitute ice for the water so it can sit on a cool porch. (Hard to fit a five gallon bucket in the fridge!) I also suggest fresh herbs and spices. Try it! Your friends and family will NOT be disappointed!!
I just wanted to comment on tda95337's note. Don't use a garbage bag. There are chemicals in those bags that are toxic. I brined a bird in a turkey bag one year, and later found out that garbage bags are harmful. Use an oversized turkey roasting bag or wash out a cooler instead.
I used this exact Brine recipe for baking the Turkey yesterday for Thanksgiving. We purchased an 11 pound turkey the 21st. I put the Brine recipe together as directed. I put the Turkey with the Brine in a food grade bucket overnight for 14hrs. Removed it from the solution on Thanksgiving day & placed it in a huge colander & rinsed the access brine from the turkey. Pat dried it & stuffed it with apples & coated the skin with unsalted butter & sprinked some pepper & seasoning salt on the outside. Placed it in the roaster & added about 2 cups of chicken stock to the bottom of the roaster. The turkey cooked surprisingly in 2hrs. It was perfect & the family just loved it :)
We made some modification to this recipe and loved it, the turkey was perfect.
Cut the Kosher salt by 1/2 cup. We added1/2 onion and 6 cloves of garlic. We also stuffed the cavity with celery, carrots, lemon the other 1/2 onion, 6 more cloves of garlic, rosemary and Thyme. The we put the Turkey and brine in a garbage bag, then placed in a cooler with plenty of ice, overnight
It works beautifully and doesn't leave any after-taste behind. Everything you could want in a brine and so simple too. Made one of the best turkeys I've ever produced for the holidays!
This was the most juicy and tender turkey ever. I used a 5 gal cooler to soak my turkey. That way it didn't take up room in the refrigerator and I didn't have to worry about the weather being to warm. The spices soak into the meat and its not salty, just very good. Even the leftovers weren't dry.
I used this recipe along with an Apple Sage Brine Kit I purchased at my local grocery store, so it worked out perfectly. Since the brine kit I purchased from the store required a medium boil, then cooling, then add to turkey procedure, I added brown sugar, apple cider, (required by the brine kit) a little bit of maple syrup, celery, poultry seasonig, dried thyme leaves, dried rosemary, bay leaves, celery seeds, pepper, chicken soup base, carrots, onion & garlic to the brine kit when it started to boil. The kit came with a brine bag. After the above mentioned cooled, I added this to the turkey with 6 quarts of cold water & 1/2 cup of apple cider vinegar (required by the brine kit). In all honesty, other than the extra ingredients I added (and the brine kit) I used this recipe as my anchor, and I purchased the brine kit out of desperation because all of the kosher salt had been sold out. Now, let's get back to my next steps. I placed my turkey in a cooler with ice (too big to fit in the refrigerator) for 24 hrs. My 20.5 lbs. Turkey cooked in 3-1/2 hours. I was told by my entire family that this was the best turkey they ever had. The turkey was moist (even the breast!) and everyone wanted leftovers! Thanks! Great brine & will use again next year!
Recipe was fine, everyone liked the turkey. Not a huge flavor boost but turkey was tender. I will say brining is a pain unless you have a small turkey. I stuffed the turkey with apple, onion and a cinnamon stick. I also roasted it in a bag and it was very moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Joe's Turkey Brine
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 2
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