I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.

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Recipe Summary

prep:
20 mins
additional:
12 hrs
total:
12 hrs 20 mins
Servings:
16
Yield:
1 turkey
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

731 calories; protein 92g 184% DV; carbohydrates 12.9g 4% DV; fat 31.9g 49% DV; cholesterol 268.2mg 89% DV; sodium 11626.8mg 465% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2014
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 what ever FRESH spices sound good) I omitted the all spice but maybe next time will try added some fresh squeezed orange peal and all. I marinated for 5 hours - have gone as much at 48 hours if you start with a frozen bird - 48 hours is great and you will be rewarded. Remember the brine has to be kept cold 34-38 degrees so add ice if need be to maintain temp. Read More
(4)
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2014
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 what ever FRESH spices sound good) I omitted the all spice but maybe next time will try added some fresh squeezed orange peal and all. I marinated for 5 hours - have gone as much at 48 hours if you start with a frozen bird - 48 hours is great and you will be rewarded. Remember the brine has to be kept cold 34-38 degrees so add ice if need be to maintain temp. Read More
(4)
Rating: 5 stars
11/29/2014
Made wonderful turkey and gravy! Brined the turkey for 30 hours. Read More
(3)
Rating: 5 stars
11/29/2015
I will be using this every year! The turkey was amazingly juicy. Read More
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Rating: 5 stars
12/23/2017
Yes!! Loved it however I added organic garlic celery & onion FABULOUS!!!! Read More
Rating: 5 stars
12/27/2018
Turkey came out moist and delicious! Read More
Rating: 5 stars
12/26/2018
This was the first turkey I ever made. Everyone said it was so tasty and moist! Read More
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Rating: 5 stars
11/23/2018
So easy to do - Our turkey was moist throughout and tasted fantastic.! We'll definitely use this recipe again. Read More
Rating: 5 stars
12/03/2019
All of my guests enjoyed this recipe. Although simple it works well. I used this brine for my thanksgiving turkey and smoked my bird for 3 hours at 200 degrees F then covered it with foil and cooked for 3 more hours. I caught all the drippings in a pan on a rack under the bird and used them to baste the bird while cooking and for gravy after. Read More
Rating: 5 stars
11/26/2016
This is the first time using a brine. I can't believe how it turned out. The turkey was juicy and delicious. We didn't have any leftovers none. That has never happened before. I used pieces instead of a whole turkey. Thank you for the recipe. Read More