I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.
Ingredients
- 2 quartss water
- 2 cups kosher salt
- 1 cup white sugar
- 2 gallonss cold water
- 3 sprigs fresh rosemary , or more to taste
- 3 sprigs fresh thyme , or more to taste
- 1 tablespoon crushed garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 , 16 pound
Instructions
-
1
Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
-
2
Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
-
3
Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Fall Harvest Fruit Salad
This salad is a delicious way to enjoy the best of the fall fruit harvest.
Chipped Beef Cheese Ball
Spread on crackers.
Highway Cafe Chess Pie
I obtained this recipe 40-years ago from the cook at the Highway Cafe in Scappoose, Oregon. I have never found its equal. Whenever I serve it, I am always asked for the recipe.