Thanksgiving Turkey Brine recipe
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Ingredients
- 1 gallon water 4 quarts chicken broth 1 ½ cups kosher salt 2 tablespoons minced garlic 2 tablespoons dried rosemary 2 tablespoons dried minced onion 2 tablespoons dried basil 2 tablespoons dried savory 2 tablespoons dried marjoram 2 tablespoons dried thyme 2 tablespoons dried tarragon 1 tablespoon dried oregano 1 tablespoon ground black pepper 1 tablespoon coriander seeds 2 gallons ice, divided, or more as needed 1 (20 pound) whole turkey, neck and giblets removed
Nutrition Info
- 704.2 caloriescarbohydrate: 3.2 gcholesterol: 272.3 mgfat: 32.5 gfiber: 1 gprotein: 93.2 gsaturatedFat: 9.3 gservingSize: -sodium: 7841.3 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Thanksgiving Turkey Brine
Directions
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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.
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.
Preheat oven to 350 degrees F (175 degrees C).
Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
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.