Terrific Turkey Brine

Rating: 4.45 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I came up with this recipe after trying several brines and taking the best from them all. Try it and taste the difference. It makes enough for a 9 to 12 pound turkey.

By HEINZWORTH

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
8
Yield:
1.25 gallons
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Line a large stockpot with a large food safe bag. Pour the water, wine, and salt into the bag; stir until the salt is completely dissolved. Squeeze the orange quarters into the liquid and then drop them into the pot. Add the rosemary and give a final stir.

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  • To use, carefully lower a thawed turkey into the brine and tie the bag to seal; store in refrigerator at least 5 hours before cooking.

Nutrition Facts

Per Serving:
79 calories; protein 0.1g; carbohydrates 3g; fat 0.1g; cholesterol 0mg; sodium 17518.9mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

2nd2Mama
Rating: 5 stars
12/27/2008
This recipe is the best I have never cooked a more tender and juicy turkey in all my years cooking. Great! Read More
Helpful
(20)

Most helpful critical review

FISHGIRL
Rating: 3 stars
11/14/2008
I think it is important to use KOSHER salt on this one Read More
Helpful
(32)
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
FISHGIRL
Rating: 3 stars
11/14/2008
I think it is important to use KOSHER salt on this one Read More
Helpful
(32)
2nd2Mama
Rating: 5 stars
12/27/2008
This recipe is the best I have never cooked a more tender and juicy turkey in all my years cooking. Great! Read More
Helpful
(20)
jamimoore
Rating: 5 stars
11/27/2011
This was the best turkey I've ever made! It was moist for the entire week of leftovers. I did a 16 pounder and it was plenty. After taking it out of the brine drying it and letting it come to room temp I rubbed it with butter herb rub of sage rosemary thyme and garlic. Added sald and pepper and cooked. Delicious! Thank you! Read More
Helpful
(9)
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Ellie
Rating: 4 stars
11/25/2011
This was awesome! Next time I will reduce the salt just a little but I am really looking forward to using this brine again! I liked that it didn't need a super long time to brine too. I have never cooked a better turkey. Read More
Helpful
(3)
duboo
Allstar
Rating: 5 stars
03/27/2016
I brine a lot of turkeys and chickens and I've used a lot of different brines. This is the first one that I've ever used that didn't contain any sugar and also the first that used wine in a substantial quantity. I brined my 9 pound turkey for 12 hours and then I rinsed it and moved the bird to a rack to dry and put in my fridge uncovered for another 18 hours. This will ensure that you get a crisp skin. The end result was a juicy flavorful bird that was excellent in taste and texture. I did not stuff my bird but I feel that this recipe would not have altered the flavor of the stuffing significantly and I think you could do that if you wanted. I did not detect a wine taste at all just a flavorful juicy bird. Thank you for a great recipe. Read More
Helpful
(2)
Jim Taylor
Rating: 5 stars
09/26/2013
Put a 20# Turkey in a large bag and covered turkey with Terrific Turkey Brine. I added 1 sliced apple and 1 sliced orange to brine.Sealed bag Put bag in ice cooler and covered with ice I left it in bag all night. This was the best Turkey I have ever eaten and my family agrees.So moist and flavorable. Read More
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justbarb
Rating: 5 stars
11/21/2016
OMG! Used this brine on a turkey breast pre-Thanksgiving meal. Wow! The texture and moistness was phenomenal! I will never use another brine recipe! It's not citrusy or winey but it does some kind of magic to the turkey! LOVE. Read More
manuelgoods
Rating: 5 stars
12/10/2012
For years my mom has been plagued with dry turkey so finally this year I talked her into brining the turkey. We used this recipe with a 10 lbs turkey and had amazing results! We used kosher salt. We let it brine overnight which to our surprise it wasn't too salty (at least to our taste). My sister who is a die hard dark meat fan actually preferred the white meat this time! Definitely give this a try and use Kosher salt! Read More
Collien Amos
Rating: 4 stars
11/30/2018
The turkey had awesome flavor but I believe the next time I will use less salt. Very moist..... Read More
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