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Classic-Turkey-Brine

Classic Turkey Brine:

If you are looking for a traditional thanksgiving turkey than this is the brine for you. Turkey is a bird that has little fat, particularly the breast meat. And we all know fat keeps the meat from becoming dry and tough.
Total Time 12 hours
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 gallons water cold
  • 2 1/2 cups kosher ​salt
  • 1 cup granulated sugar
  • 5 teaspoons garlic diced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried sage
  • 1 tablespoon dried
  • 1 teaspoon allspice berries cracked
  • 1 teaspoon ground black pepper

Instructions
 

  • In a stockpot over medium heat, simmer granulated sugar, kosher ​salt and the rest of the dry ingredients in the water until the salt and sugar dissolve, stirring occasionally. Remove from heat and let cool.
  • Submerge the turkey in the brine, top with a plate, and put a large can or a few cans on the plate to hold the turkey under the brine.
  • Refrigerate the turkey in the brine for 12 to 24 hours.
  • Before roasting, remove the turkey from the brine, rinse it off under cold water so it's not too salty, and pat it dry with paper towels.
  • Follow your favorite recipe and roast without using additional salt.
Keyword brine, turkey