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My review
Thanksgiving Turkey Brine
Henry K
"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."
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Ingredients
17 h servings 704 calsOriginal recipe yields 20 servings
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- US
- Metric
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.
Footnotes
- 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; 32.5 g fat; 3.2 g carbohydrates; 93.2 g protein; 272 mg cholesterol; 7841 mg sodium. Full nutrition
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Reviews
Read all reviews 2025 Ratings
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Most helpful positive review
11/9/2013
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 ov...
Most helpful critical review
12/20/2017
The breast should be cooked to 165 F and the thigh 175. I believe the author of this recipe should check USDA recommendation for safe cooking temp.
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11/9/2013
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 ov...
11/28/2014
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 overnigh...
11/26/2013
thank you thank you thank you! This was awesome! So awesome that I'm doing it again for this Thanksgiving 2013.
10/12/2017
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 turke...
11/23/2016
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 ...
7/22/2015
Just added a cup of sugar to the brine. Let that bad boy soak in the brine slather on the butter and roasted slow. sooo juicy!!!!!
12/20/2017
The breast should be cooked to 165 F and the thigh 175. I believe the author of this recipe should check USDA recommendation for safe cooking temp.