Prep 24 hrs
Cook 0 mins
Brining the turkey with this recipe makes a very moist turkey! Delicious!
- 1 1⁄2 cups kosher salt (do not use ord. salt)
- 1 1⁄2 cups brown sugar
- 3 teaspoons peppercorns
- 2 oranges, quartered
- 3 teaspoons dried thyme
- 3 teaspoons dried basil
- 1 1⁄2 gallons water
- Combine all ingredients in a stock pot, bring mixture to a boil, lower heat and simmer for 15-20 minute Allow brine to cool completely.
- Rinse turkey under cook running water, inside and out (remove giblets from cavity). pat turkey dry with paper towels, then immerse turkey in cooled brine. Turkey should be completely submerged in liquid. My pot wasn't big enough, so the tips of the legs were sticking out a bit, but it still turned out ok.
- Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry and roast as usual.
To anyone who is wavering on whether or not use a brine, do yourself a favor and BRINE THE TURKEY! This brine made our Thanksgiving turkey so moist, tender and flavorful. I injected the breast and legs with some of the brine using a meat injector, then placed the bird in a large cooler with ice and poured the brine over it. It sat overnight in the ice bath and after it was cooked, we all agreed it was the BEST T'giving turkey we'd ever had. The pan drippings made excellent gravy too. Turkey used to be my least favorite part of our T'giving menu, and now it's right up at the top! Thanks for this incredible recipe! I will always use it from now on.
I have been meaning to write a review on this brine for quite sometime....we have been brining our turkey for 2 years and will never do it any other way.
Not only the best tasting turkey and pan dripping gravy but super moist.
This recipe will be in my family's cookbook for decades to come!!
A moist, succulent turkey! I've never had white meat so moist. This was my first turkey, and it turned out beautifully. Thank you!