Savory Brined Turkey
With Thanksgiving only a day away, today is the day to brine your turkey. Simple ingredients with dried savory herbs will make your turkey turn out moist and full of flavor. If you use a frozen turkey it must be completely thawed before you place it in the brine. It takes one hour per pound of turkey to brine. So if you have an 18 pound turkey it will take 18 hours to brine, a 20 pound turkey will take 20 hours to brine and so on.
In a large pot add the vegetable
stock, salt, sugar and all three herbs.
DO NOT ADD THE WATER.
Bring to a boil over medium heat then
turn to a simmer. Simmer, covered, for
15 minutes. Remove from the burner
and let cool for at least 30 minutes. After the
30 minutes (or more) stir in the cold water.
Remove the plastic wrap from the
turkey. Remove the neck, gizzard
and heart from the turkey cavity
(check the neck cavity too). Rinse the turkey
inside and out. Pat dry with paper towel.
Place the turkey into a large leakproof
bag (or plastic container) that will allow
additional liquid, making sure these are
food safe and that the turkey will be
covered completely with the brine.
Pour the cold brine over the turkey.
Close the bag, getting all of the air out and
trying to get the brine all around the turkey.
If using a plastic container put a cover
on it. Place the turkey bag into a deep
pan just in case the bag leaks.
My turkey was 22 pounds and I could have
used another half recipe of the brine so
I will turn the turkey every so often. Place
the turkey into the refrigerator for
1 hour per pound of turkey. A 12 pound turkey
needs to be in the brine for 12 hours.
My 22 pound turkey needs 22 hours.
After the turkey has been brined, discard
the brine. Rinse the turkey inside and out
thoroughly to remove the salt. Pat the turkey
dry with a paper towel (inside too) and proceed to cook.
Savory Brined Turkey
- 1 turkey, completely thawed
- 2 quarts vegetable stock
- 3/4 cup kosher salt
- 1/2 cup white granulated sugar
- 1 Tbsp. dried sage
- 1 Tbsp. dried rosemary
- 1 Tbsp. dried thyme
- 2 quarts cold water
- In a large pot add the vegetable stock, salt, sugar and all three herbs. (DO NOT ADD THE WATER)
- Bring brine to a boil over medium heat. Reduce heat to a simmer. Simmer, covered, for 15 minutes stirring occasionally.
- Remove the pan from the burner and let cool for at least 30 minutes. Add the cold water and stir.
- Remove the plastic covering from the turkey. Remove the neck and organs from inside the cavity. Be sure to check the neck cavity too.
- Rinse the turkey inside and out then pat dry inside and out with paper towels.
- Place the turkey into a large food grade and leakproof bag or plastic container.
- Pour the brine over the turkey. Close the bag removing any air (or cover the plastic container if you used that).
- Place the turkey bag with the turkey into a deep pan just in case the bag leaks.
- Brine the turkey in the refrigerator for 1 hour per pound of turkey. A 12 pound turkey will take 12 hours to brine, a 20 pound turkey takes 20 hours and so on.
- Remove the turkey and discard the brine. Thoroughly rinse the salt off of the turkey inside and out. Pat dry inside and out with paper towels.
- Proceed to cooking your turkey.