Turkey Brine Recipe
Perfect juicy turkey every time when using this delicious homemade brine as a key preliminary to a well roasted bird.
Servings: 0
Calories:
Ingredients
- 12-15 lbs whole turkey
- 12 cups water more if needed
- 6 cups ice
- ¾ cup Kosher salt
- ¼ cup brown sugar
- 1 tbsp paprika
- 1 tbsp whole black peppercorn
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 6 garlic cloves
- 5 bay leaves
- 1 cinnamon stick
- 1 onion
Optional Add-Ons
- orange
- apples
- cinnamon sticks
Instructions
- [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
- Clean, rinse and pat the turkey dry with paper towels.
- Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot.
- Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes. Then, add ice to the pot and let sit at room temperature for about 2 hours.
- Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire.
- Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days.
- Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey.