Brining turkey is so easy, and makes the most tender and delicious turkey! This recipe works for a 18 – 25 lb turkey. Time is 12 – 24 hours.
- Author: Jo-Anna Rooney
- Prep Time: 15 minutes
- Marinating Time: 24 hours
- Total Time: 24 hours 15 minutes
- Yield: 1 turkey 1x
- Category: Turkey
- 28 cups water
- 1 1/2 cups coarse salt
- 6 bay leaves
- 2 tbsp whole black peppercorns
- 1 tsp mustard seeds
- 1 tbsp whole coriander seeds
- 8 garlic cloves
- 1 large onion (thinly sliced)
- 1 bunch fresh thyme
- 1 bottle dry white wine (Riesling)
- Rinse your turkey and remove all the innards (neck, giblets, etc.). Pat it dry
- In a large saucepan, mix 4 cups of the water with the salt, peppercorns, mustard seeds, bay leaves, and coriander.
- Bring to a boil, and stir until all the salt has dissolved. Cool.
- Place the turkey in a container large enough to hold it and all the brine. You can use a stock pot, a cooler, a bucket – whatever, as long as it is clean. Make sure to clean the container (with bleach) after you are done brining the turkey.
- Add the remaining water (24 cups), wine, garlic, onions, fresh thyme and cranberries.
- Let your turkey soak in the brine for about 12-24 hours, in the fridge. We did 24.
- You should turn the turkey once during the brining process.
- Once your turkey is done brining, remove it from the mixture and rinse.
- Now it’s time to roast your turkey. Here is the recipe I use for the roasting instructions.
Keywords: turkey brine recipe, how to brine a turkey