Description
Juicy homemade turkey brine breathes delicious flavor into holiday centerpiece meats, promising mouthwatering results that elevate traditional roasting techniques. Briny herbs and spices infuse each slice with incredible moisture, ensuring you savor perfectly seasoned, tender holiday turkey.
Ingredients
Scale
- 1 gallon (3.8 liters) water
- 1 cup kosher salt
- ¾ cup brown sugar
- 1 tbsp whole black peppercorns
- 1 tbsp whole allspice
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 tbsp dried sage or a few fresh sage leaves
- 1 orange, sliced
- 1 lemon, sliced
- 1 gallon (3.8 liters) ice water or 4 cups ice to cool the brine (optional)
- 12–18 lb (5.4–8.2 kg) whole turkey, thawed and giblets removed
Instructions
- Brine Preparation: Combine water, salt, brown sugar, peppercorns, allspice, garlic, bay leaves, herbs, and citrus slices in a large stockpot.
- Heating Process: Elevate heat to medium-high, stirring continuously until salt and sugar completely dissolve, bringing the mixture to a rolling boil.
- Cooling Technique: Remove from heat and initiate rapid cooling by incorporating ice or cold water, ensuring the liquid reaches ambient temperature efficiently.
- Turkey Submersion: Transfer the cooled brine into a large brining bag or food-safe container, carefully positioning the turkey to ensure complete liquid coverage.
- Refrigeration Stage: Seal the container and allow the turkey to marinate in the brine solution within the refrigerator for 12-24 hours, enabling thorough flavor infusion.
- Final Preparation: Extract the turkey from the brine, meticulously rinse with cold water, and thoroughly pat dry. Position uncovered in the refrigerator for several hours to naturally dehydrate the skin, guaranteeing a crisp exterior during roasting.
Notes
- Use precise measurements for salt to avoid an excessively salty turkey. Kosher salt works best and provides more even seasoning compared to table salt.
- Keep brine and turkey consistently cold (below 40°F) to prevent bacterial growth. Always use a food-safe container and refrigerate during entire brining process.
- Experiment with additional aromatics like fresh rosemary, thyme, or orange zest to customize brine’s flavor profile. Fresh herbs contribute more robust taste than dried alternatives.
- After brining and rinsing, thoroughly dry turkey’s skin with paper towels. Allowing skin to air-dry uncovered in refrigerator helps create crispy, golden-brown exterior during roasting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 9
- Sugar: 0 g
- Sodium: 800 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg