Turkey Brine Recipe
User Reviews
5
-
Prep Time
5 mins
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Brine
14 hrs
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Total Time
14 hrs 5 mins
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Calories
7247 kcal
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Course
Main Course, Condiments
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Cuisine
American
Turkey Brine Recipe
Description
The Turkey Brine Recipe uses a seasoned liquid mixture to prepare a 14-16 pound thawed turkey. The brine combines vegetable broth with dried herbs such as rosemary, sage, thyme, poultry seasoning, bay leaves, brown sugar, and sea salt, simmered briefly to blend and dissolve the salt. The cooled brine is poured over the turkey in a large container, ensuring the bird is fully submerged and the cavity fills with the seasoned liquid. Refrigerating the turkey in the brine overnight or for about one hour per pound allows the flavors to penetrate and helps retain moisture during cooking.
This method supports a more flavorful and moist turkey when cooked, particularly valuable for larger birds that tend to dry out. Because the brine includes aromatic herbs and a touch of sweetness, the turkey gains a subtle herbaceous and well-rounded taste. After brining, the turkey should be drained and patted dry before roasting or cooking according to preference.
Removing the neck and giblets beforehand ensures these parts do not affect the brining process. Discarding the brine after soaking prevents excess saltiness, and drying the turkey helps achieve a crispier skin once cooked.
Ingredients
- 1 gallon vegetable broth
- 1 tablespoon poultry seasoning
- 1 tablespoon rosemary dried
- 1 tablespoon sage dried
- 1 tablespoon thyme dried
- 3 bay leaf
- 1/4 cup brown sugar
- 1 cup salt sea salt
- 1 gallon water cold
- 1 14-16 pound turkey thawed
Instructions
- Add 1 quart of vegetable broth to a medium pot over medium heat. Mix in the poultry seasoning, rosemary, sage, thyme, bay leaves, brown sugar, and salt. Bring the broth to a simmer, and simmer about 5 minutes, stirring to dissolve the salt. Remove from heat and let cool slightly.
- Prepare the turkey by removing the neck and giblets. Pour the broth with seasonings into a large stock pot or 4-5 gallon bucket, and add the remaining vegetable broth and cold water. Stir to combine.
- Place the turkey in the brine, breast side down, making sure that the cavity fills with brine and the brine covers the turkey. Refrigerate the turkey in the bucket overnight (a good rule of thumb is to brine for 1 hour per pound, so a 14 pound turkey should brine for about 14 hours).
- When ready to cook, remove the turkey from the brine, let the excess brine drain from the cavity, and discard the brine. Pat the turkey dry with paper towels before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 7247 kcal
% Daily Value*
| Calories | 7247kcal | 362% |
| Carbohydrates | 110g | 37% |
| Protein | 1047g | 2094% |
| Fat | 274g | 422% |
| Saturated Fat | 71g | 355% |
| Trans Fat | 3g | 150% |
| Cholesterol | 3478mg | 1159% |
| Sodium | 133935mg | 5581% |
| Potassium | 11019mg | 234% |
| Fiber | 4g | 16% |
| Sugar | 89g | 178% |
| Vitamin A | 11225IU | 225% |
| Vitamin C | 4mg | 4% |
| Calcium | 937mg | 94% |
| Iron | 51mg | 283% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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