Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
The Best Turkey Brine
Getting reviews...
- Level: Easy
- Total: 10 min (plus cooling and brining time)
- Active: 10 min
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 453
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 65 g
- Cholesterol
- 215 mg
- Sodium
- 1007 mg
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens – you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
- Level: Easy
- Total: 10 min (plus cooling and brining time)
- Active: 10 min
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 453
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 65 g
- Cholesterol
- 215 mg
- Sodium
- 1007 mg
Ingredients
Directions
- Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
- Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
- Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.
