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A large pot full of turkey brine.

Poultry and Meat Brine

Here are the easy steps for making a super flavorful Turkey Brine that produces the juiciest turkey for your holiday guests. You've come to just the right place. The recipe requires cider, broth, salt, fresh herbs and citrus....plus ice, a cooler, and some time. 
Servings: 1 batch
Chef Alli
4.50 from 2 votes
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Prep Time 30 minutes
Total Time 30 minutes

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Ingredients
 

  • 6 cups apple cider or apple juice
  • 3 cups chicken or vegetable broth
  • 1 bundle fresh thyme, approx. 1 oz.
  • 8 fat garlic cloves, smashed
  • 1 tablespoons peppercorns
  • 2-3 star anise, optional
  • 1 cup granulated sugar
  • 2 cups water
  • 4 bay leaves
  • 2 medium oranges, cut in half
  • 2 cups kosher salt
  • ice

Instructions
 

  • Prepare the herbs by placing them into a gallon bag. Use a rolling pin to roll over the bag several times.  You will immediately notice the wonderful aroma that releases itself; this makes the herbs extra flavorful for your brine. 
  • To make the brine, place all ingredients except the ice into a large stock pot and bring to a boil; whisk until the sugar and salt are completely dissolved. Remove the pot from the heat and let the brine fully cool. 
    6 cups apple cider or apple juice , 3 cups chicken or vegetable broth , 1 bundle fresh thyme, approx. 1 oz. , 8 fat garlic cloves, smashed , 1 tablespoons peppercorns , 2-3 star anise, optional , 1 cup granulated sugar , 2 cups water, 4 bay leaves , 2 medium oranges, cut in half , 2 cups kosher salt
  • Place your cleaned and rinsed (stuffed) turkey into an extra large oven roasting bag; lower the turkey (still in the bag) into a tall beverage dispenser/cooler. **Or you can just use a regular cooler - I like the beverage dispenser since it keeps the turkey upright in the brine and it doesn't require as much ice  on top to keep the turkey submerged. 
  • Pour the cooled prepared brine into the bag with the turkey, then add enough water to the brine to completely cover the turkey. Tie the bag closed to keep the brine surrounding every part of the turkey.
  • Top the turkey with lots of ice and cover with the lid.
    ice
  • Let the turkey brine for 1 hour for every pound of turkey, keeping it chilled at all times. **If your turkey is frozen when it goes into the brine, you may want to let it brine for 1 1/2 hours for every pound of turkey.
    At the end of the brining period, remove the turkey from the cooler into the sink and rinse well. Roast the turkey as desired, using your preferred recipe.

Notes

RECIPE TIPS

  • Don’t be afraid that brining your turkey will make it too salty.  This can only happen if you go away and leave your turkey in the brine for days on end, so don’t worry.
  • You can still make turkey gravy from the turkey drippings of a brined turkey.  Just be sure to do a taste test of your gravy before adding ANY salt or pepper.  Odds are you will not need to add any extra seasonings.
  • If the turkey gravy (from the brined turkey drippings) does happen to be a bit too salty for your liking, add some water to the gravy to tone it down.  To thicken the gravy back up, make a small amount of cornstarch slurry (1 part cornstarch to 2 parts water) and whisk it into the gravy, a little at a time, over medium heat, whisking until the gravy is the consistency you prefer.

Nutrition

Calories: 1660kcalCarbohydrates: 418gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 229260mgPotassium: 2276mgFiber: 14gSugar: 367gVitamin A: 2295IUVitamin C: 163mgCalcium: 519mgIron: 7mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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