How to Brine a Turkey

If you have never brined a turkey, I highly encourage you to try it! I started brining my Thanksgiving turkeys about 3 or 4 years ago and I’ll never go back. You’ll have a better tasting and moister turkey and your family will love you for it. So just in time for Thanksgiving, I’m here to share with you how to brine a turkey.

How to Brine a Turkey. You won't believe the difference, this turkey is super moist!My son-in-law said that for a vegetarian I sure know how to cook meat. I take that as a huge compliment.

Since I can’t taste test meat dishes, my hubby gets called to the task. He doesn’t mind.

 

Make brine for turkey to give the meat moistnessThe first thing you’ll do is make your brine, which has a lot of salt.

You can add almost any spice to your brine bath … I used a variation of the Pioneer Woman’s brine bath.

You’ll find the recipe at the end of this post. Boil your brine and then let it cool.

 

Clean your turkey inside and out before putting it in its brine bath.While the brine is cooling, clean your turkey inside and out.

 

Use an oven roasting bag to hold your turkey and water when brining turkey.Place your cleaned turkey in an oven roasting bag.

I double bag the turkey … just in case.

 

How to Brine a Turkey for Thanksgiving DinnerCarefully pour all of the cooled brine solution into the bag and tie tightly with a zip tie.

Place the bagged turkey in a large roasting pot and place in the fridge for about 24 hours.

After removing the turkey from the brine bath, place the turkey in cold water for 15 minutes.

 

How to Brine a Turkey for Super Moist MeatThen bake your turkey according to package instructions.

It’s best not to stuff a brined turkey because the stuffing could be salty. I’ve done it both ways.

 

You won't believe how moist turkey can be when you first treat it with a brine bath.You won’t believe how moist the turkey meat is.

No need to smother it in gravy to cover the dryness.

 

How to brine a turkey for super moist meat. You won't need any gravy!And that’s how to brine a turkey! I hope you’ll give it a try this Thanksgiving.

Your family will rave about it for years to come!

 

Turkey Brine Recipe

3 cups apple juice
2 gallons cold water
4 tablespoons fresh rosemary leaves
3/4 cup kosher salt
2 cups brown sugar
3 tablespoons peppercorns
5 whole bay leaves
Peel of three large oranges

Combine all ingredients in a large pot (I had to use 2 pots). Stir until the salt and sugar are completely dissolved. Bring to a boil, then turn off heat and cover. Allow to cool completely, then pour into a large brining bag with the turkey. You can use a pot but make sure all of the turkey is covered. Refrigerate uncooked turkey in brine solution for 16 to 24 hours.

When ready to roast the turkey, remove turkey from the brine solution. Submerge turkey in a pot or sink of fresh, cold water. Let it sit in clean water for 15 minutes to remove excess salt from the outside. Discard the brine. Remove turkey from the water and pat dry. Cook according to turkey’s package directions, or use your favorite method. (Recipe is a slight variation of the one found at The Pioneer Woman.)

 You Might Also Like …

Turkey Stuffing Dumpling SoupTurkey Stuffing Dumpling Soup

 

Orange Braised Sweet PotatoesOrange Braised Sweet Potatoes

 

Homemade Pumpkin Pie from ScratchPumpkin Pie from Scratch

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Comments

  1. I have been wanting to try to bring my turkey for a few years and I think I will do it this year and follow your recipe! Thanks!

  2. My daughter brined hers last year and that was the best turkey I have ever had. So moist and flavorful. It was her first time cooking a turkey, too.

  3. We started brining about 6 years ago. We have always grilled our turkeys so didn’t really feel the need to brine, but once we started we never went back. The last couple of years we have done beer can turkeys and deliciousness abounds! I’m looking at that picture of stuffing dumpling soup. Going to check that out, it looks wonderful.

  4. We started brining a few years ago and love how the moist the meat is after brining.

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