Prepare yourself for a juicy flavor kiss! Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork, and seafood. Enjoy the most juiciest and flavorful turkey you'll ever eat.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
There is no need to add any more spices when removing from brine solution. The turkey will be flavorful and juicy enough. But, if you still choose to, prepare turkey as you normally would. This brine solution can be scaled back and used for any type of poultry, roasting chickens, or even boneless chicken breasts.
Editor's Note:
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Nutrition Facts
Per Serving:
704 calories; protein 93.2g; carbohydrates 3.2g; fat 32.5g; cholesterol 272.3mg; sodium 7841.3mg.
Full Nutrition
I used Trader Joe's kosher split turkey breast and so cut this recipe to 3 servings. The turkey only sat in the brine in a freezer bag for 4 1/2 hours in the fridge and when I put it in the oven for just a little less than 2 hours at 350 degrees I didn't do a single thing to the meat. It turned out just great! I froze the bones from this and will do one more at least before Thanksgiving because I think this will give me the very best turkey stock for gravy on the Big T-Day! I highly suggest that people try this because it was extremely tasty. Thanks so very much Henry! Excellent!
Read More
This was the first year I brined a turkey! This was so good!! The only thing I left out was the savory I didn't have any in the pantry and the market was out! I left mine in the bucket overnight in our very chilly basement! This was a great recipe:)
Read More
Nice Balanced flavors! I made a small modification in the technique. In a quart of the water, I dissolved the salt and added the spices and brought it to a boil then simmered for 5 minutes to open up the flavors more. Then in a large brining container, poured the cooled spices over half of a 7.5 pound bag of ice (approximately a gallon of water). Adding the bird, I then mixed in more ice to keep it cool.
Read More
I have tried many turkey brines over the past few years but nothing can compare to this recipe. Most of the brines I have tried are sweet. This one is savory. It enhances the flavor of the turkey instead of masking it with sugar. This is now my go-to recipe for roast turkey!
Read More
My turkey brined for 19 hours. Best turkey I've ever eaten. So flavorful and juicy. After brining I stuffed mine with a cornbread stuffing. I'll never cook another turkey without brining it first. No more dry flavorless turkeys! Now I know.
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used Trader Joe's kosher split turkey breast and so cut this recipe to 3 servings. The turkey only sat in the brine in a freezer bag for 4 1/2 hours in the fridge and when I put it in the oven for just a little less than 2 hours at 350 degrees I didn't do a single thing to the meat. It turned out just great! I froze the bones from this and will do one more at least before Thanksgiving because I think this will give me the very best turkey stock for gravy on the Big T-Day! I highly suggest that people try this because it was extremely tasty. Thanks so very much Henry! Excellent!
This was the first year I brined a turkey! This was so good!! The only thing I left out was the savory I didn't have any in the pantry and the market was out! I left mine in the bucket overnight in our very chilly basement! This was a great recipe:)
Nice Balanced flavors! I made a small modification in the technique. In a quart of the water, I dissolved the salt and added the spices and brought it to a boil then simmered for 5 minutes to open up the flavors more. Then in a large brining container, poured the cooled spices over half of a 7.5 pound bag of ice (approximately a gallon of water). Adding the bird, I then mixed in more ice to keep it cool.
I have tried many turkey brines over the past few years but nothing can compare to this recipe. Most of the brines I have tried are sweet. This one is savory. It enhances the flavor of the turkey instead of masking it with sugar. This is now my go-to recipe for roast turkey!
My turkey brined for 19 hours. Best turkey I've ever eaten. So flavorful and juicy. After brining I stuffed mine with a cornbread stuffing. I'll never cook another turkey without brining it first. No more dry flavorless turkeys! Now I know.