The best turkey brine for moist + tender turkey

The best turkey brine for moist + tender turkey


The turkey brine creates a very soft and juicy bird, allowing mouth-watering birds to burst out with a truly good taste!

Turkish brine is the perfect way to make star main dishes. If you happen to have any leftover roast turkey, try cutting it into turkey noodle soup or turkey Tetrazzini.

Tender + juicy

Whether you are given the sometimes daunting task of roasting turkey for that special occasion, or just want to eat more for your daily dinner, you will become the king of turkey!

Just a little preparation can make the most delicious moist and delicious turkey. One way is to make turkey brine.

Marinating turkey involves soaking it in water that contains salt and any other flavors you want. Salt and spices penetrate into every fiber of the turkey to form a delicious tender meat.

These simple extra steps are not difficult and are worth the effort. Believe me! ! Just lift up your favorite side and enjoy!

How to marinate turkey

broth. Add 1 quart of vegetable broth to a medium pot over medium heat. Add poultry seasoning, rosemary, sage, thyme, bay leaf, brown sugar and salt. Bring the broth to a simmer, simmer for about 5 minutes, stirring to dissolve the salt. Remove from the heat and let cool slightly.

Turkey. Prepare the turkey by removing the neck and internal organs. Pour the seasoned broth into a large saucepan or 4-5 gallon bucket, add the remaining vegetable broth and cold water. Stir to mix.

refrigeration. Place the turkey in the salt water, breast side down, making sure that the cavity is filled with salt water and the salt water covers the turkey. Refrigerate the turkey in the bucket overnight (a good rule of thumb is to soak each pound in brine for 1 hour, so a 14-pound turkey should be soaked in brine for about 14 hours).

Ready to cook. When you are ready to cook, remove the turkey from the brine, let the excess brine drain from the cavity, and then discard the brine. Pat the turkey dry with a paper towel before cooking.

Pickling tips

There are many different brine mixtures and I really like this one I shared today. No matter what recipe you use to make salt water, there are some things you don’t want to ignore:

Fresh turkey: Many frozen turkeys already have some kind of salty solution. Choosing fresh turkey will help ensure that it is not too salty. However, you can still salt frozen turkey successfully.

  • If using frozen turkey, make sure it is completely defrosted before marinating
  • Read the label of frozen turkey to find turkeys with low sodium content
  • Try pre-soaking the turkey in cold water for 30 minutes. Drain, then brine.
  • You can reduce the salt in your recipe by choosing a low-sodium broth or reducing the amount of sea salt added.

Salt water time: Allow 1 hour per pound of turkey to soak. If you want, you can turn the turkey over during the last ⅓ soaking time to help get a more even salt water.

Pat dry: Once you have finished marinating your turkey, let the excess liquid drain and then pat it dry. This will help provide a nice crispy crust.

Cooking FAQ

Cooking time: To ensure that your turkey is cooked and can be delivered in the required time, you need to do some calculations.If the turkey is frozen, you need to start from the defrosting time + brine time + cooking time

  • Defrost turkey: When defrosting in the refrigerator, plan 4-5 hours per pound. If thawed in cold water, plan 30 minutes per pound. Be sure to change the water every 30 minutes.
  • Marinated turkey: 1 hour per pound
  • Cooking time: This varies from person to person. Be sure to check your cooking recipes and consider the size of the bird.

Interesting hint: When I was researching this recipe, I saw several people posting that they cleaned the refrigerator or drawer. Then, they put the turkey and brine into the brine bag and sealed it. Next, they put the bag in a clean drawer and let it cool within a specified time.

For some delicious side dishes, please check:

Course dress, main course

American cuisine

Preparation time 5 minutes

Salt water for 14 hours

Total time 14 hours 5 minutes

Calories 7247 kcal

Author Little Luna

  • 1 gallon vegetable broth
  • 1 tablespoon poultry seasoning
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 3 bay leaves
  • 1/4 cup brown sugar
  • 1 cup sea salt
  • 1 gallon of cold water
  • 1 14-16 lb turkey thawed
  • Add 1 quart of vegetable broth to a medium pot over medium heat. Add poultry seasoning, rosemary, sage, thyme, bay leaf, brown sugar and salt. Bring the broth to a simmer, simmer for about 5 minutes, stirring to dissolve the salt. Remove from the heat and let cool slightly.

  • Prepare the turkey by removing the neck and internal organs. Pour the seasoned broth into a large saucepan or 4-5 gallon bucket, add the remaining vegetable broth and cold water. Stir to mix.

  • Place the turkey in the salt water, breast side down, making sure that the cavity is filled with salt water and the salt water covers the turkey. Refrigerate the turkey in the bucket overnight (a good rule of thumb is to soak each pound in brine for 1 hour, so a 14-pound turkey should be soaked in brine for about 14 hours).

  • When you are ready to cook, remove the turkey from the brine, let the excess brine drain from the cavity, and then discard the brine. Pat the turkey dry with a paper towel before cooking.

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