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.
Source: http://www.thespruceeats.com
Ingredients
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
http://www.InDianesKitchen.com
Ingredients
- 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
Directions
- 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.
Share this:
Categories: Broth, Spices/Seasoning, Turkey
It’s awesome.
Thank you!
I have never brined a turkey, but it sounds like it would add some good flavour.
Oh Carla it is the moistest, most flavorful turkey you will ever taste. I can’t eat white meat because it is so dry and this way I love it! It only took tasting it one time to get me hooked.
I don’t like white meat for the same reason. I guess I will have to try it for my Christmas Turkey.
Thank you. I really needed this. Is it okay to use regular iodized salt?
Yes but only 1/2 cup instead of 3/4 cup. Happy Thanksgiving.
Thank you! 🙂
You’re welcome!
I’ve never cooked a turkey and this whole concept of brining a turkey is brand new to me!
All you have to do is taste it just once and you will never want it any other way. Not a dry piece on the turkey. It is so moist that even the white meat is great and I don’t like white meat!
Enjoy!!
https://pacificparatrooper.files.wordpress.com/2015/11/d9790-thanksgivingturkey5.gif
I will have to try a brine sometime!
It’s amazing!!!! Not the dried out turkey (white meat) you’re used to.
I put several cups of water in the bottom of my roaster and leave the lid on until I smell turkey with pretty good results as well. Excellent read! I love cooking.
Thank you!
Happy thanksgiving- this turkey looks absolutely YUMM
I just took it out of the oven, it is delicious! I just hope it reheats well tomorrow. Thank you!
I’d send you an email about a “Throw Together” I made 2 days ago that is awesome! Since I’m not sure if that’s possible, here’s an email. It sounds weird but works. Layers of 3 thinly sliced sweet potato, browned ground beef – drained, and favourite recipe for tomato sauce… 3 layers of each in 2.5 qt casarole dish. Bake covered until potatoes are fork-tender, 350-375 for about 90 min. I added a tablespoon of B. sugar to my tomato sauce – I’m saucy enough. I like my tomato sauce sweet 😉… and loads of dried herbs… Basil, summer savory, thyme and a dash of garlic powder. I have no cheese (or bacon) in the place but don’t think it needs it.
Wow that sounds delicious!!! I just love sweet potatoes! Thanks you so much Sue!
It was a change-up from the spaghetti I was about to make. Had the S. potatoes and had a moment of healthiness running through me. Cheers.
And what did you name it?
Hmmm… “Iateit”… That’s not a lowercase L at the beginning. Or maybe call it.. “Allgone.” You choose.
One day I’ll offer you my portobello pate recipe. Putzy to make but tastes great at parties on baguette or crackers.
That would be awesome! Do you know I have never made or tasted a pate!
Of course not. You don’t like liver. Maybe a few mushrooms and onions met their maker but not a goose, duck, or other blood-faring creature is harmed in the making of my recipe. But not vegetarian unless you do without the bacon AND it’s drippings.
Wonderful and timely recipe!
Thanks I am trying something new this year and cooking most everything today then using warmers on Thanksgiving so I can spend more time with my family. Hope it works…lol
Thanks for the share!!!!❤️ Happy Thanksgiving!
Brining–nature’s preservative. I love it.
It tasted great. Made my turkey today to make tomorrow easier. Thank you Matt!
It’s a pretty safe bet I will never cook a turkey, but thanks for the pointers Diane.
Haha I can’t imagine why not.
I have honestly never cooked a turkey myself before. I am not planning on going anywhere for Thanksgiving. I think I accidentally slipped and invited my sister to come here for Christmas when I messaged her on Facebook… I think I did that as a way of appeasing her when I told her I wasn’t coming for Thanksgiving. I should be more careful. 🙂 Hmmm… I could go back and remove that message if she hasn’t seen it yet.
I think you have to do that within 1 or 2 minutes but not positive. That will teach you for copping out on Thanksgiving! 🤣😂🤣😂🤣
I love adding herbs to any savory meal. The sage, rosemary, and thyme mixture that you’ve used sounds delicious.
It really was delicious and to make them even better, I grew and dehydrated them myself! Thank you Linda!
Wishing you and your family a wonderful Thanksgiving!!
It definitely was thank you Michelle! I hope you had just as good of one!
Now that’s interesting. I’ll have to give it a go.
It makes the turkey taste amazing!
Great recipe to try for my Christmas turkey! Thanks!
It turned out really delicious, enjoy and thank you!
I haven’t heard of the brine method before. A definite add to taste . Well wishes to you this busy, festive season!⭐️💕😇🍛🥧🍮🍗
Thank you and well wishes for a festive season to you and your family too!
❤️🥰❤️. Thank you kindly!
I bet with a smaller bird, like I do often with a chicken, this would also add so much flavor..