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Thanksgiving Turkey Brine
Thanksgiving Turkey Brine
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Prep Time:
15 minutes
Cook Time:
300 minutes
Total Time:
1035 minutes
Transform your Thanksgiving turkey into a succulent showstopper with this simple brine recipe.
Ingredients:
  • 1 gallon water
  • 4 quarts chicken broth
  • 1.5 cups kosher salt
  • 2 tablespoons minced garlic
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried basil
  • 2 tablespoons dried savory
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried thyme
  • 2 tablespoons dried tarragon
  • 1 tablespoon dried oregano
  • 1 tablespoon ground black pepper
  • 1 tablespoon coriander seeds
  • 2 gallons ice, divided, or more as needed
  • 1 (20 pound) whole turkey, neck and giblets removed
Instructions:
  • Combine water, chicken broth, and salt in a 5-gallon bucket with a lid, stirring until salt dissolves. Mix in garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander until well combined. Gently stir in 2 cups of ice into the brine.
  • Submerge turkey in brine, ensuring cavity is filled. Top with enough ice to cover turkey and seal with lid. Gently agitate to cool water. Refrigerate turkey for 12 to 24 hours, replenishing ice every 2 hours.
  • Preheat the oven to 350°F (175°C) to get it nice and toasty for your culinary creation.
  • Take the turkey out of the brine, gently dry it, and discard the brine. Then, position the turkey on a rack in a roasting pan.
  • Roast the turkey in a preheated oven, basting every 30 to 40 minutes, until fully cooked and the juices run clear, for 5 to 6 1/2 hours. Use an instant-read thermometer to ensure the thickest part of the thigh reads 165 degrees F (74 degrees C).
  • Take the turkey out of the oven, wrap it in a double layer of aluminum foil, and let it rest for 5 to 10 minutes before slicing.

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