Ingredients12 h 20 m servings 730
- Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
- Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
- Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
- Editor's Notes:
- 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: 730 calories; 31.9 12.9 92 268 11627 Full nutrition
ReviewsRead all reviews 12
Great base recipe - This wasn't my first brine so I went off the reservation and was rewarded with a great tasting turkey. I used fresh savory and sage in addition to thyme and rosemary (use wha...
I boiled 1.5 cups coarse salt with about 8 bay leaves, 1 tablespoon each pepper corns, tyme and rosemary in only 1 quart water (or 4 cups). Once salt dissolved I added another quart icy cold wa...
This was the first turkey I ever made. Everyone said it was so tasty and moist!
So easy to do - Our turkey was moist throughout and tasted fantastic.! We'll definitely use this recipe again.
Yes!! Loved it however I added organic garlic, celery & onion FABULOUS!!!!
Took a while, but WELL worth it! All my turkeys will be brined from now on.