Turkey Brine Recipe
This is a easy to follow recipe to show you how to make a Turkey Brine. I'll also show you just how juicy the Turkey is and to compare it to injecting. So if you've never done any Turkey Brining before, please give this method a try!
Servings: 1
Cost: $
Ingredients
- 1 gal Vegetable Broth
- 1 cup Kosher Salt
- 1/2 cup Light Brown Sugar
- 1 tbsp Whole Peppercorns
- 1/2 tbsp Allspice Berries
- 1/2 tbsp Ginger
Instructions
- Add the vegetable broth, brown sugar, kosher salt, allspice berries, whole peppercorns, and ginger to a large pot. Stir well and bring to a boil.
- Remove from the heat. Cool promptly using an ice bath around the pot, then refrigerate until a food thermometer reads 40°F or below. Do not add turkey to warm or room-temperature brine, and do not dilute the formula with unmeasured ice.
- Use a fully refrigerator-thawed turkey. Place it in a food-safe container or brining bag, cover with the cold brine, and keep submerged and covered in the refrigerator at 40°F or below for 8–12 hours, no longer than 24 hours. A turkey thawed in cold water must be cooked immediately rather than held for an overnight brine.
- Remove the turkey carefully, drain, and pat dry with paper towels without rinsing. Discard the used brine. Wash your hands and clean and sanitize surfaces and utensils that touched raw turkey or brine. Follow your turkey recipe and cook to 165°F in the thickest breast and innermost thigh and wing, avoiding bone.
Notes
The 8-hour brining minimum is included in the total; allow additional time to chill the brine to 40°F or below before adding turkey. The article's usual brining window is 8–12 hours, with a 24-hour maximum. Turkey thawing and cooking time are separate.
Nutrition
Serving: 1g | Calories: 340kcal