Recipe by Henry K
"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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1 1/2 cups
dried minced onion
ground black pepper
ice, divided, or more as needed
1 (20 pound)
whole turkey, neck and giblets removed
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!
thank you thank you thank you! This was awesome! So awesome that I'm doing it again for this Thanksgiving 2013.
This was the first year I brined a turkey! This was so good!! The only thing I left out was the savory, I didn't have any in the pantry and the market was out! I left mine in the bucket overnight in our very chilly basement! This was a great recipe :)
* Percent Daily Values are based on a 2,000 calorie diet.
Thanksgiving Turkey Brine
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 292
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