Brined Thanksgiving Turkey
Ingredients1 d 7 h servings 1320 cals
- Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
- Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
- Gently lower turkey into the liquid with the breast facing down.
- Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
- Preheat oven to 500 degrees F (260 degrees C).
- Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
- Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
- Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
- Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
- Always brine foods in a food-grade, non-reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.
Per Serving: 1320 calories; 57.4 g fat; 35.9 g carbohydrates; 155.4 g protein; 455 mg cholesterol; 9411 mg sodium. Full nutrition
ReviewsRead all reviews 5
There are many recipes for brining, and many people do this each year. I personally use this every year, that is why I submitted this recipe for review by allrecipes.com. Bottom line is, if you...
This is the second year in a row I have used this brine. I will not cook a turkey any other way after having brined one for the first time last year. I substituted a little this year depending ...
I used this recipe this Thanksgiving. EASY!!! It didn't smell all that great when I boiled it; but boy did this turkey come out GREAT!!! EVERYONE loved it. Moist,tender & VERY flavorful. I woul...
This is the second year in a row we're using this brine. Excellent flavor! We make some minor adjustments since we only need a very small turkey, but stay as close as we can to the original rec...