Turkey “Savory” Brine
Last year I used this brine for our Thanksgiving turkey. It had a mild savory taste and it was very moist. Brining a turkey gives it that wow factor and is definitely worth the time to brine.
To see the step by step directions with a recipe card click HERE.
I didn’t know about turkey, so thank you for the recipe. A chicken kept in brine for several hours is better and juicier.
Yes same as a chicken only a lot bigger…lol
What an interesting step to make a Turkey. Will have to keep this in mind for our Christmas dinner this year!
You can also brine a chicken. So much flavor and moist.
And duck too, I imagine!
I hope you enjoy your time together with your grandchildren.
I never thought about duck, great idea since I love duck! Thank you it’s been a week already that the grandkids have lived here and I think we have them broke in to the rules and we have a schedule. It will be hard when they go back home for sure but it will be quite a while. Love all those hugs and kisses! Thank you Ab!
Looks like a great recipe!
Thank you Angela. I don’t know what it is about brining but it makes the turkey taste so good.
with only 6 of is, maybe I’ll give it a whirl. would I still cook the turkey the same way? usually i turn up on 450 or 500 and turn down and cook a short time and it’s perfect and sooo moist. any cooking recipes are greatly appreciated and stuffing too. ❤️🙏🙏🙏🙏 Cindy
Hi Cindy! Yes you cook your turkey the same way after following the brining directions. Be sure to rinse the salt off of the turkey before baking.
Alrighty! Thanks so much! ❤️👏🙏🙏
Being old and Australian we still eat chicken for specials!
I would rather have chicken than turkey and day. However, turkey has been a family tradition my entire life (and that’s a long time!) Turkey meat is too dry for me which is why I love to brine it. It tastes so much moisture to me. This brine would be delicious with chicken too.
Brined a fresh killed turkey a few years ago just so I could say I tried it. Worth the effort!
It sure is! I have never had a fresh turkey, always frozen. Is there much of a difference in taste?
We never had turkey (except for a turkey breast only or a turkey roll) because it was just three (then two) of us. I see your comment above … my mom would say the same about turkey being too dry. She preferred a roast chicken; my father liked duck or cornish hens. I just ate what was put on my plate when I was a kid … no choice in the matter. 🙂
I’m having my husband stop at Sam’s Club and picking up a couple of their rotisserie chickens on Wednesday. I really do not want to cook since we were suppose to go to my sons house. I will make mashed potatoes and gravy and Stove Top stuffing with a veggie. They won’t care and I need a break…lol
Yes, COVID cheated you out of a day off Diane! Bummer! So, make it quick and easy and that’s a good idea with the rotisserie chicken. I’ve never been to Sam’s Club but I’ve had Meijer’s rotisserie chicken and they are wonderful. I used to get it more in Summer and get cold salads from the deli – it’s been about a decade since I did that.
I usually buy 3 and freeze the breasts for an easy dinner. I freeze a wing, thigh and leg together and have that for a lunch. I love them!!!!
That’s a good idea! When you go past the warming oven in the store when they’ve been put out, or they’re cooking them in the back, your stomach starts to growl. I usually go grocery shopping in the morning, so I rarely smell them – they don’t start cranking them out til around 11:00 a.m. to noon. Hope your dinner was delicious and everyone gobbled til they wobbled!
It was an amazing Thanksgiving Linda! I couldn’t believe how much the kids ate! I hope you had one too. Thank you 💕
They were loving their grandmother’s cooking and so much is made of the bird and the trimmings at Thanksgiving, they were grateful for that dinner. I did have a nice dinner – crockpot, best idea ever thanks to you!
Wonderful you will be teaching me new recipes before long Linda!
Ha ha – the best I can do is my crockpot wonders for now, although I want to try that Bisquick mix I bought for a dessert and even a savory bread (both in the crockpot) over the Winter. I’ll take a photo if it doesn’t fail (remembering that I burnt slice-and-bake cookies one time). 🙂
I used your recipe to brine my 19 pound heritage turkey (mostly, I didn’t have rosemary so I substituted bay leaf, which isn’t really a substitute but it’s what I had). Best turkey I’ve ever made. Your brine was fantastic. I’d never considered using vegetable stock before, and it makes a big difference!
That’s wonderful Mark! I am so glad you liked it and thank you for telling me! ❤️
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I sure will Helen but I think I already do!