Description
Succulent Thanksgiving turkey gets a flavor boost with this classic brine recipe. Salty, herbal seasonings and aromatic spices infuse deep moisture into poultry, ensuring you enjoy a perfectly seasoned holiday centerpiece that will delight your dinner guests.
Ingredients
Scale
Primary Ingredients:
- 12–18 lb whole turkey, thawed and giblets removed
Liquid Base:
- 1 gallon (3.78 liters) water
- 1 gallon (3.78 liters) ice water or 4 cups (0.95 liters) ice
Seasoning and Aromatics:
- 1 cup (288 grams) kosher salt
- ¾ cup (150 grams) brown sugar
- 1 tablespoon (6 grams) whole black peppercorns
- 1 tablespoon (6 grams) whole allspice
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 tablespoon (2 grams) dried sage or a few fresh sage leaves
- 1 orange, sliced
- 1 lemon, sliced
Instructions
- Craft a flavor-enhancing liquid solution in a spacious stockpot by mixing water with salt, brown sugar, aromatic peppercorns, allspice, crushed garlic, fragrant bay leaves, assorted herbs, and zesty citrus slices.
- Activate the heat to medium-high, stirring consistently until salt and sugar completely dissolve into the liquid, creating a harmonious brining mixture.
- Terminate cooking process and allow the liquid to reach ambient temperature naturally. Accelerate cooling by incorporating ice or chilled water, stirring to reduce temperature rapidly.
- Select a large brining bag or food-safe container capable of accommodating the entire turkey, ensuring sufficient space for complete submersion in the prepared liquid.
- Carefully transfer the turkey into the chosen container, gently pouring the cooled brining solution over the poultry until it is entirely covered.
- Seal the container with a tight-fitting lid and transfer to refrigeration, allowing the turkey to marinate and absorb flavors for 12-24 hours.
- After brining duration concludes, extract the turkey from the solution and thoroughly rinse with cold water to remove excess salt.
- Pat the turkey dry with clean paper towels, then position uncovered in the refrigerator for several hours or overnight, enabling skin to desiccate and prepare for optimal crispness during roasting.
Notes
- Customize salt levels by adjusting quantity based on turkey size and personal sodium preference.
- Choose kosher or sea salt for more balanced flavor compared to table salt.
- Experiment with aromatic additions like rosemary, thyme, or sage to enhance brine complexity and infuse deeper herbal notes.
- Prevent bacterial growth by maintaining refrigeration temperature below 40°F during entire brining process and using clean, food-safe containers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg