How to Brine a Turkey
Below you will find the recipe for a fantastic brine and charts to help you prepare your turkey.
How to Brine a Turkey
- 2 quarts boiling hot water
- 1 1/2 cups kosher salt
- 1 cup brown sugar
- 2 gallons cold apple cider
- 2 quarts cold water
- 2 oranges
- Leaves from 2 sprigs of fresh sage
- 6 sprigs of fresh thyme
- 3 springs of fresh rosemary
- 3 tablespoons peppercorns
- 2 nutmeg seeds, rough chopped
- 1 whole cinnamon stick
- 10 whole cloves
- 6 bay leaves
Be sure the turkey has been transferred from the freezer to the refrigerator and is at least mostly defrosted in the refrigerator for 2-3 days before making the brine. Here’s a chart to help you figure out how long to refrigerate your turkey.
Note: You do not need to rinse the turkey because the USDA has determined it does not help clean the turkey and heightens the risk of turkey juices spreading or splattering around your kitchen. Anything that could be dangerous on the turkey will resolve itself during the cooking process.
Place the hot water, salt, and sugar in a bucket or ice chest. Stir until salt and sugar have pretty much dissolved. Stir in the remaining ingredients.
Unwrap the turkey and carefully place it in the brine. Weigh the turkey down so it doesn’t rise up; and, if needed, add more water so it’s completely submerged. Add and maintain ice throughout the brining time or, if it will fit, place it in the refrigerator for 12-24 hours so the brine can do its magic.
To cook the turkey, preheat the oven to 450°F.
Remove it from the brine, rinse it so it’s not too salty, pat it dry with a clean towel, and place it in a shallow roasting pan. Discard the towel to the laundry so it isn’t used for anything else before it is cleaned properly.
If you like, stuff the turkey before roasting.
Place the turkey in the oven, reduce the heat to 350°F.
The turkey is done cooking when the thickest parts of the turkey (deep in the breast and in the thigh) and the middle of the stuffing all reach 165°F when measured with a meat thermometer.
It is important to let your turkey rest for at least 30 minutes before slicing. This will help ensure a juicy turkey dinner.