Thanksgiving Turkey Brine Recipe - Allrecipes.com
Thanksgiving Turkey Brine Recipe
  • READY IN 17 hr

Thanksgiving Turkey Brine

Recipe by  

"Prepare yourself for a juicy flavor kiss! Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork, and seafood. Enjoy the most juiciest and flavorful turkey you'll ever eat."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • COOK

    5 hrs
  • READY IN

    17 hrs

Directions

  1. Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.
  2. Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
  5. Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.
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Footnotes

  • Cook's Note:
  • There is no need to add any more spices when removing from brine solution. The turkey will be flavorful and juicy enough. But, if you still choose to, prepare turkey as you normally would. This brine solution can be scaled back and used for any type of poultry, roasting chickens, or even boneless chicken breasts.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews More Reviews

Nov 09, 2013

I used Trader Joe's kosher split turkey breast and so cut this recipe to 3 servings. The turkey only sat in the brine in a freezer bag for 4 1/2 hours in the fridge, and when I put it in the oven for just a little less than 2 hours at 350 degrees, I didn't do a single thing to the meat. It turned out just great! I froze the bones from this and will do one more at least before Thanksgiving because I think this will give me the very best turkey stock for gravy on the Big T-Day! I highly suggest that people try this because it was extremely tasty. Thanks so very much, Henry! Excellent!

 
Nov 26, 2013

thank you thank you thank you! This was awesome! So awesome that I'm doing it again for this Thanksgiving 2013.

 

2 Ratings

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Nutrition

  • Calories
  • 704 kcal
  • 35%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 272 mg
  • 91%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 93.2 g
  • 186%
  • Sodium
  • 7841 mg
  • 314%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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