:max_bytes(150000):strip_icc()/1082427-be477412c0e9447c821646ba61f835ba.jpg)
This turkey brine will impart incredible flavor to your bird and keep it moist no matter how long you cook it. The allspice berries give this recipe a unique and wonderful flavor, so depending on how much of this flavor you want, you can add more or less berries. Kosher salt is the best option for any brine, but if you don’t have any on hand, substitute the 1 1/4 cup of kosher salt for 1 cup of table salt. I once used this to brine a turkey that took 7 hours to cook, and it was still one of the most moist and juicy turkeys I ever made. This recipe will make enough to cover up to a 17 pound turkey.
Ingredients
- 2 gallons water
- 1 ¼ cups kosher salt
- 1/3 cup light brown sugar
- ¼ cup Worcestershire sauce
- 6 cloves garlic, chopped
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon whole black peppercorns
- 1 ½ teaspoons whole allspice berries (Optional)
- 1 bay leaf
Directions
Step 1
Stir water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf together in a large pot; bring to a boil. Set aside to cool completely before brining turkey.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 382 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium114785mg | 4,991% |
| Total Carbohydrate97g | 35% |
| Dietary Fiber3g | 10% |
| Total Sugars78g | |
| Protein2g | |
| Vitamin C20mg | 98% |
| Calcium445mg | 34% |
| Iron7mg | 36% |
| Potassium899mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
I used this brine in conjunction with the Herb-Glazed Roasted Turkey, also on Allrecipes.com, so it’s tough to say if the brine was totally successful in doing what it was supposed to accomplish. However, my turkey was moist and tasty, so I figure it probably did what it was supposed to do.
A quick warning though…. “Ready in about 1 1/4 hours” is WAY off! I “set aside to cool completely”…. In fact, it sat on my deck in 40 degree weather to cool down and after 4 hrs it was still close to 60 degrees. Not a temp to start brining a turkey! Make this WAY ahead of time and allow to cool. Don’t wait until the last minute. -
I have never brined a turkey before. This was the best turkey I had ever made! My family was very impressed. Will always use the brining method in the future.
-
This was a great, simple recipe. I couldn’t find vegetable stock, which is required for most other brines, but I had almost everything for this recipe. I only had dried herbs, but it still worked great. This gives the turkey a nice juicy flavor, without a lot of herb and citrus notes that you find in other brines. I brined the turkey for 24 hours before roasting.
-
I have used this for four years now. My family was scared it would destroy their traditional roasted turkey. After eating it they would not want me to switch back to no brine!
-
Used everything but the bay leaf, everybody loved it on Thanksgiving!
-
Was great! Made my turkey very juicy. Just be careful to not keep the turkey in for too long as it does make it very salty.
-
I did this recipe for christmas lunch today….it was delish. I would definitely use this again. I’m still getting compliments!!!
-
This was so easy and the turkey tasted fantastic! I received many compliments at Thanksgiving dinner.
-
Moistest turkey I ever made. Will make again. Guests raved.
-
Wow! What a difference this brine made. Unless you really add a lot of allspice berries (which you can if you like that flavor), the difference is subtle but adds just the right flavor and a ton of moisture. We cooked our nearly 20lb bird on a wood grill (Traeger) for 4 hours and it was hands down the best turkey we’ve ever had/made.
-
Great brine! Used 1.5 gallons of water (1 gallon boiled with salt and 0.5 gallon of cold water after boiling), no allspice berries and added a couple of extra bay leaves. Soaked turkey for 14 hours.
-
I followed recipe using everything it called for. Turkey was 17# and i left it in brine for 24 hours in the garage fridge. Insanely moist, but a little on the salty side. i may cut down brine time next year.
-
This is the third time I have used this very easy and complete brine. PERFECT EVERY TIME!
Thank you for the recipe! -
Today I?m making my brine for the 4th or 5th time. I cook our bird on our BBQ grill. Turns out great every time
-
Everyone loved the turkey. Flavorful and juicy! I used more garlic and more bay leaves.
:max_bytes(150000):strip_icc()/234005-thanksgiving-turkey-brine-2x1-LSH-26ae05db7d6e43ebb7b3cdb551ac5f00.jpg)
:max_bytes(150000):strip_icc()/1046776-d91d9cb17c7f46bf9aaeba9b99686d88.jpg)
:max_bytes(150000):strip_icc()/8793486-51e8ce8cd2654f6b8afb64ed7e0283f0.jpg)
:max_bytes(150000):strip_icc()/8792720-080e3624185047558c8c9b843b2cd367.jpg)
:max_bytes(150000):strip_icc()/Joe-Turkey-Brine-57b9bf4ee7ce46a4ae3278c429ef7acb.jpg)
Leave feedback about this