Thanksgiving Brine

Thanksgiving Brine
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Prep Time

20 minutes

Clock

Total Time

3+ hours

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Servings

1

Fork and knife

Calories

725

Per Serving

Ingredients

3 quarts water for boiling

2 cups kosher salt

5 tablespoons black peppercorns, cracked

1 tablespoon dry mustard

1 tablespoon granulated garlic

12 whole bay leaves

2/3-cup packed fresh sage

2/3-cup packed fresh rosemary

2/3-cup packed fresh thyme

2/3-cup packed fresh marjoram or fresh oregano

1 large head or 2 small heads fresh garlic, cut into halves horizontally

2 medium onions, cut into quarters

5 quarts ice water

Directions

  • 1.
    The night before roasting, remove giblets and turkey neck. Rinse turkey inside and out; pat dry with paper towels.
  • 2.
    Bring 3 quarts water to a boil in 3-gallon stainless steel stockpot.
  • 3.
    Add remaining ingredients except ice water; return liquid back to a boil; simmer 5 minutes. Stir until salt is completely dissolved.
  • 4.
    Pour ice water into a large clean container (large enough to fit the turkey, brine mixture and ice water).
  • 5.
    Pour brine mixture over ice water. Stir two or three times.
  • 6.
    Liquid must be thoroughly chilled to 40ºF or below before adding the turkey.
  • 7.
    Place turkey in container, breast side down. Cover and refrigerate overnight or at least 8 hours.
  • 8.
    Remove turkey from brine, rinse well. Follow package directions for roasting turkey.

Nutrition Facts

Per Serving

Calories725
Total Fat40g
Carbs1g
Protein88g
Trans Fat0g
DV Trans Fat0%
Sodium2060mg
DV Sodium0%
Sugar0g
DV Sugar0%
Iron4%
Calcium2%
Saturated Fat12g
DV Saturated Fat0%
Cholesterol280mg
DV Cholesterol0%
Dietary Fiber0g
DV Dietary Fiber0%
Vitamin A0%
Vitamin C0%