Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turkey Brine Recipe
    Lost? Site Map

    Turkey Brine

    1/3 Photos of Turkey Brine

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    ameatlanta's Note:

    For a JUICIER and TASTIER turkey, brine before cooking! If your turkey or chicken is kosher do not brine since it has already been salted. Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. But you must adjust time to their size. Example; a whole trout takes only 20 minutes and the same with shrimp, a whole chicken takes about 4 hours, a cut up chicken about 2hrs. May add honey or maple surup, may replace some of the water with something like apple cider or coffee. Let loose your creativity. Yes, you have to plan ahead but for little effort the results are WORTH IT!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved.
    2. 2
      If wanted, add other seasonings at this time.
    3. 3
      Let come back to room temperature.
    4. 4
      You will need 2 gallon turkey size oven roasting bags.
    5. 5
      Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
    6. 6
      Put bags in a heavy roasting pan that will hold turkey.
    7. 7
      Place turkey breast side down, with legs facing you in the inner bag.
    8. 8
      Some help from another person at this point would be of help, they can hold the bags open for you as you pour the cooled brine into the cavity and over the turkey.
    9. 9
      Gather the inner bag as tightly as possible and secure with a twist tie.
    10. 10
      Secure outer bag with twist tie.
    11. 11
      Refrigerate in the roasting pan for 12-18 hours.
    12. 12
      Remove from bags, rinse very well, pat dry with paper towels.
    13. 13
      It's now ready for your favorite recipe.

    Ratings & Reviews:

    • on November 15, 2010

      55

      I am getting ready for Thanksgiving again this year and had to find the brine recipe that I used last year because it made THE MOST INCREDIBLE TURKEY THAT I HAVE EVER TASTED! Well, this is the one! We used Kosher salt and brown sugar and also added minced garlic, a little bit of thyme and some rosemary and let it soak for 18 hours total. I took a plate of leftovers to my dad last year and he loved the turkey so much that he is coming to our house this year for Thanksgiving dinner. And last year was the first time that I had ever cooked a turkey in my life! The only thing that I have to say is MAKE SURE YOU RINSE THE TURKEY WELL! I did not pay attention to that step and my stuffing got REALLY salty, but it was my own dumb fault. Thank you for posting this. I will never make a turkey another way so long as I live!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2009

      55

      I have used this brine as a base several times now and love it! Usually when I make chicken I marinate it overnight so it has a chance to take on some flavor, but this is so much quicker! For chicken pieces I only marinate for an hour and a half since it was a little salty for my taste the first time I tried it (at 2 hours). I usually replace half the water with beer and might try it with wine next. I also add in some garlic cloves, black peppercorns, fresh rosemary or other herbs from my garden...makes the most flavorful and moist chicken!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2011

      55

      My Christmas turkey tasted great! I let my bird sit in the brine, in a stockpot, overnight.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (40)

    Advertisement

    Nutritional Facts for Turkey Brine

    Serving Size: 1 (427 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 495.0
     
    Calories from Fat 218
    44%
    Total Fat 24.2 g
    37%
    Saturated Fat 6.8 g
    34%
    Cholesterol 205.8 mg
    68%
    Sodium 6487.3 mg
    270%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 2.7 g
    11%
    Protein 61.8 g
    123%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites