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Delicious Turkey Brine
Submitted by Krista Kuchenbecker on Nov 08, 2017

This is the first recipe in a 12 part series to create the perfect holiday meal this season. I hope you enjoy and use these recipes for your dinner table this year.

Servings: N/A
Complexity:    Easy
Total Time: 60 minutes

• 1 gallon vegetable broth
• 1 cup sea salt
• 1 tablespoon crushed dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried savory

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator at least overnight, I have left it in the brine up to 3 days.

4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

5.Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Cook's Notes:
In the past I have brined my turkey for several days. It was still mostly frozen when I placed it into the brine.

* When brining in a plastic bag or container, make sure that the plastic is FOOD GRADE! You should NEVER, NEVER, EVER brine in a garbage bag or ordinary household bucket. I got my large bucket from Gordon Food Service, but you can also get a food safe brining bag from the grocery store.