Use this turkey brine recipe for the best bird you’ve ever cooked and for a sensory experience that begins long before the meal.
Author:Chef Sandra Lewis
Prep Time:30 minutes
Cook Time:18-20 hours
Total Time:0 hours
Yield:8 quarts of brining liquid 1x
Ingredients
UnitsScale
8quarts of cold water
2cups kosher salt
8 large fresh or dried bay leaves
2 tablespoons allspice
2 tablespoons black peppercorns
1–16-17 lb turkey, giblets and neck removed
Instructions
Line an extra-large pot or bowl with two plastic bags large enough for your turkey and the brining liquid. Or use a bucket or other large container that will fit in your refrigerator.
Mix together 4 quarts of water, the salt, bay leaves, allspice, and peppercorns in a large stockpot.
Heat the salt mixture over medium-high heat until the salt dissolves.
Remove from the heat and add the remaining 4 quarts of water to the brine.
Place your turkey inside the plastic bags (or bucket) and add the brine. If using plastic bags, press out as much air as possible from the bags and tie them up tight.
Refrigerate the turkey in its brine for 18-20 hours.
Remove the bird from the brine. Pat it dry and prepare the turkey using your favorite recipe.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
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