Easy Turkey Brine
User Reviews
5
-
Cook Time
15 mins
-
Additional Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
1 turkey brine
-
Calories
129 kcal
-
Cuisine
American
Easy Turkey Brine
Description
This brine recipe starts by gently simmering salted water with brown sugar, peppercorns, garlic cloves, fresh rosemary, thyme, bay leaves, and sage to dissolve salt and sugar and infuse flavor. Once cooled completely, additional water or ice and cold broth or apple cider are added to reach the total volume. The turkey is submerged in this mixture and refrigerated for up to 24 hours.
The salt concentration and flavoring herbs penetrate the turkey meat, enhancing moisture retention and providing herbal and aromatic notes. After brining, the turkey is rinsed with cold water and patted dry before roasting, ensuring the meat is flavorful and tender.
This brine works for turkeys weighing 12 to 15 pounds and can be doubled for larger poultry. It is important to keep the brine cold during the soaking process to prevent bacterial growth.
Use fresh herbs if available for more vibrant flavor though dried herbs may substitute in smaller amounts. Avoid reusing the brine. Ensure the bird's internal temperature reaches 165°F for safe consumption after cooking.
Ingredients
- 12 cups water divided
- 1 cup kosher salt
- ½ cup brown sugar
- 1 tablespoon black peppercorns
- 5 cloves garlic halved
- 4 prigs rosemary fresh
- 4 prigs thyme fresh
- 3 whole bay leaf
- 2 prigs sage fresh
- 4 cups broth chicken, turkey, or vegetable, or apple cider
- 1-2 orange sliced, optional
Instructions
- In a soup pot, on the stove over medium-high heat, add 4 cups water, kosher salt, brown sugar, peppercorns, garlic, rosemary, thyme, bay leaves, and sage.
- Bring to a gentle simmer while stirring to help dissolve the sugar and salt.
- When the sugar and salt are fully dissolved remove the pot from the heat.
- Pour in the remaining water (or add some ice to cool it faster). Add the cold broth and allow the mixture to fully cool.
- When the mixture is cooled add to a large food-grade container or brining bag and brine turkey for up to 24 hours.
- Remove the turkey from the brine and rinse with very cold water. Discard brine, do not reuse.
- Dab dry with paper towels and cook according to your favorite roast turkey recipe.
Notes
- This recipe yields enough brine for a 12-15 pound turkey; double the ingredients for larger birds.
- Fresh herbs provide the best flavor; substitute 1 tablespoon dried herbs if needed.
- Use apple cider (not apple cider vinegar) if opting for a sweeter brine base.
- Cool the brine completely before adding turkey to prevent bacterial growth.
- Always refrigerate the turkey while brining and keep it sealed or covered to avoid contamination.
- Discard brine after use; do not reuse for food safety reasons.
- Ensure cooked turkey reaches an internal temperature of 165°F for safe eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1turkey brine
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129 | 6% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 11878mg | 495% |
| Potassium | 321mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 78mg | 87% |
| Calcium | 209mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
