This is a tasty turkey brine recipe for any poultry. It will make your bird very juicy, and gravy to die for! This is enough brine for a 10- to 18- pound turkey.
Ingredients
- gallon vegetable broth: 1 piece
- sea salt: 1 cup
- dried rosemary: 1 Tbsp (crushed)
- sage: 1 Tbsp (dried)
- thyme: 1 Tbsp (dried)
- savory: 1 Tbsp (dried)
- gallon ice water: 1 piece
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Combine vegetable broth, sea salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. Dotdash Meredith Food Studios
-
When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water.
-
Rinse and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or overnight. Dotdash Meredith Food Studios
-
Remove the turkey carefully, draining off the excess brine and pat dry. Discard excess brine.
-
Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. Dotdash Meredith Food Studios
-
Enjoy! DOTDASH MEREDITH FOOD STUDIOS
