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Thanksgiving Turkey Brine

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Ingredients

  • 1gallonwater
  • 4quartschicken broth
  • 1 ½cupskosher salt
  • 2tablespoonsminced garlic
  • 2tablespoonsdried rosemary
  • 2tablespoonsdried minced onion
  • 2tablespoonsdried basil
  • 2tablespoonsdried savory
  • 2tablespoonsdried marjoram
  • 2tablespoonsdried thyme
  • 2tablespoonsdried tarragon
  • 1tablespoondried oregano
  • 1tablespoonground black pepper
  • 1tablespooncoriander seeds
  • 2gallonsice, divided, or more as needed
  • 1(20 pound)whole turkey, neck and giblets removed

    • Directions

    Mix water, chicken broth, and salt together in a 5-gallon bucket with a lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander; mix well. Stir 2 cups ice into brine.

    Place turkey into brine, filling cavity with brine. Add enough ice to the bucket to cover turkey. Secure the lid on the bucket. Swish bucket from side to side to chill water. Refrigerate turkey and bucket for 12 to 24 hours; refill with ice every 2 hours as needed.

    Preheat the oven to 350 degrees F (175 degrees C).

    Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.

    Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).

    Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and rest for 5 to 10 minutes before slicing.



    Cook’s Note

    There is no need to add more spices when removing the turkey from the brine. The turkey will be flavorful and juicy enough. But if you still choose to, prepare the turkey as you normally would.

    The brine solution can be scaled back and used for any type of poultry, including roasting whole chickens or boneless chicken breasts.

    The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount consumed will vary.

    Nutrition Facts (per serving)

    704 Calories
    33g Fat
    3g Carbs
    93g Protein

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