Perfect Turkey (Brined)

"Never will you find white turkey meat so moist and juicy as when you prepare it in this way! Double the ingredients for double the bird."
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Ready In:
3hrs 15mins




  • Place the turkey in the bucket or large non-aluminum pasta pot big enough so that it can be submerged in liquid.
  • Dissolve salt and brown sugar in the chicken stock, apple juice and white wine.
  • Add the herbs and pour over the turkey.
  • Add cold water until the turkey is completely submerged under liquid.
  • If the bucket has a lid then cover it or use plastic wrap and place in the fridge for at least 24 hours prior to roasting.
  • When ready to roast, remove turkey from the brine.
  • Discard the brine- do not use it to make gravy.
  • Pat the turkey dry with paper towels.
  • Stuff the turkey if you wish.
  • Brush with oil or melted butter season with seasoning salt and roast in the usual manner.
  • Boil up the neck and make the gravy from the stock.

Questions & Replies

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  1. A very nice way to cook a turkey breast. I followed the recipe and then after covering it with foil and baking it for one hour I uncovered it and put Herbs de Provence and a little olive oil on the top and baked it for one more hour uncovered. It is so moist and tender. Thanks, Carole in Orlando
  2. Wow! I injected the turkey with 2 sticks of melted butter before cooking and also rubbed butter & spices under the skin. My family said it was the most moist and tasty turkey EVER! No one else's turkey will be able to impress them next year. : )
  3. This was quicker and easier to make than I expected. I used an oven roasting bag to do the brining, placed in a baking dish in the fridge. I just squeezed all the air out of the bag so the turkey was enveloped by the brine. The turkey was juicy and had a good flavor, but the flavor of the herbs wasn't as strong as I would have liked. I used the recommended amounts of seasonings, then added about a tablespoon of whole black pepper and a bunch of fresh sage, but you couldn't really taste the seasonings at all. The turkey meat had just the right amount of salt -- just enought to enhance the flavor of the meat without creating a "salty" taste. However, I added the pan drippings to the gravy, and that did have a strong salty taste, even diluted by a quart of homemade, unslated turkey broth made by boiling the turkey neck. I cooked the turkey as recommended on another cooking site: breast side down for an hour at 350, then flipping it on each side for 30 minutes, then breast side up for another hour or so until the turkey was done. The turkey came out evenly browned in a beautiful rich brown color.
  4. I used this on a turkey breast in the rotisserie-the flavor was very good, not your usual bland turkey taste. Will definitely use it again-Thanks for posting.



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