Brined Turkey recipe

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Ingredients

2 quarts water
2 cups kosher salt
1 cup white sugar
2 gallons cold water
3 sprigs fresh rosemary, or more to taste
3 sprigs fresh thyme, or more to taste
1 tablespoon crushed garlic
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (16 pound) whole turkey, neck and giblets removed

Nutrition Info

730.5 calories
carbohydrate: 12.9 g
cholesterol: 268.2 mg
fat: 31.9 g
fiber: 0.1 g
protein: 92 g
saturatedFat: 9.3 g
servingSize: -
sodium: 11626.8 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 2 quarts water to a boil in a large pot, stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container, add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.

  2. Gently submerge turkey into the brine, refrigerate for 12 to 36 hours.

  3. Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.

Recipe Yield

1 turkey

Recipe Note

I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.

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