After watching Alton Brown do this I made my own version of the brine. It works like a charm every time!
My Private Note
Units: US | Metric
- 1Thaw turkey and remove any innards. In a large pot (enough to cover the turkey with water) Add salt and fill 1/3 of the way with cold water. Mix until salt is mostly dissolved. Add remaining ingredients and turkey. Fill till turkey is just covered with cold water. Put in refrigerator or an ice chest (with ice) and keep cool 12-24 hours.
- 2Once ready to cook turkey, remove from brine and pat dry. Make sure the inside of the turkey does not have any water. Place in a roasting pan. Take all the solid seasonings (garlic, rosemary, peppercorns, lemon) and put inside the turkey. Take a little sea salt and olive oil and rub the turkey down. Cover pan with aluminum foil.
- 3Bake at 325 for 20 minutes per lb. For the last 20 minutes, remove the foil and set the oven to broil (low broil if an option). This will brown the skin. Watch closely as each oven is different. It may take less or more time to brown depending on the oven.
- 4Once the turkey has reached an internal temp of 150-160 degrees, remove from the oven and let sit for 20 minutes before carving.
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Nutritional Facts for Katie's Brined Turkey
Serving Size: 1 (526 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 741.2
- Calories from Fat 328
- Total Fat 36.4 g
- Saturated Fat 10.2 g
- Cholesterol 308.7 mg
- Sodium 15386.4 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.7 g
- Sugars 0.0 g
- Protein 93.0 g
The following items or measurements are not included: