How to Brine a Turkey
A simple blend of liquid, salt, sugar, herbs, citrus, and spices creates the most tender, deliciously moist turkey you will ever make!
Servings : 20 servings
Ingredients
- 1 12-pound to 20-pound turkey, (not kosher, saline-injected, or previously brined)
- 1 gallon warm water
- 1 cup kosher salt
- 1 cup granulated sugar
- 4 cups chicken broth
- 10 garlic cloves, smashed
- 1 carrot, thinly sliced
- 1 lemon, sliced, slices cut into half-moons
- orange peel of 1 large orange, torn into several pieces
- 1 tablespoon peppercorns
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1/4 cup fresh parsley leaves
Instructions
- Place a gallon of warm water in a large pot, bucket, or bin.
- Stir in salt and sugar; stir until dissolved.
- Stir in chicken broth.
- Add garlic, carrot slices, lemon slices, orange peel, peppercorns, thyme, rosemary, and parsley; stir to combine.
- Carefully submerge the turkey in the brine. Add more water, if needed, to make sure the brine covers the turkey entirely.
- Cover with a plastic bag and top with heavy item, like a brick or a heavy plate, to keep the turkey submerged.
- Refrigerate for a minimum of 12 hours, and up to 24 to 48 hours.
- If fridge space is limited, use a cooler. Place brine and turkey in a large brining bag. Seal the bag closed and place it inside the cooler. Cover with lots of ice and set in a dark, cool place until ready to use.
- When ready to cook, take turkey out of the brine and pat dry with paper towels.
- Continue to roast the turkey as usual.
Nutrition
Calories: 394 kcal | Carbohydrates: 12 g | Protein: 53 g | Fat: 14 g | Saturated Fat: 4 g | Cholesterol: 174 mg | Sodium: 5946 mg | Potassium: 616 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 720 IU | Vitamin C: 5 mg | Calcium: 41 mg | Iron: 2 mg | Net Carbs: 11 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.