brined turkey

Thanksgiving Turkey Brine

tap water

salt

molasses

honey

soy sauce

red pepper flakes

sage

thyme

garlic

ice cubes

turkey,

unsalted butter, softened

lemons, zested

In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.

Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.

Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.

Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.

Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.

I've used this recipe for Thanksgiving for the last few years. It produces moist, flavorful meat. My family never eats anything smaller than a 20lb turkey, but I've always been able to use this recipe, as written, for larger turkeys. This year, we used a 22lb bird, and this recipe was fine. The brine is easy to throw together. I put all of the ingredients into a stockpot and heat until the salt and sweeteners are completely dissolved. I then put the turkey into a large ziplock bag (or even one of those turkey roasting bags), pour the cooled brine into the bag, seal the bag, tie it off with a rubber band for extra security, and store it in the fridge inside of a large roasting pan. <span>After brining, I leave the turkey in the fridge for 24 hours before roasting to dry out the skin. </span> <span> I skip the ice. I</span>'ve never been able to get the whole 1lb of butter on the bird. I used a 1/2 cup of butter this Thanksgiving and still had a lot left over. There are a couple drawbacks with this recipe. Because of the dark, sugary ingredients, you get a bird that *appears* burnt after roasting. Even with precautions, I still wind up with tough turkey skin that we discard. Due to all of the salt, sweetness, and butter, I find that the drippings from this turkey are not ideal for making gravy. 

I used this brine last year and everyone said it was the best turkey they have ever had! Planning to do again this year.

<span>This is my go to recipe for our Thanksgiving turkey for the last three years. EVERYONE says it's the best turkey they've ever had and request we make the turkey or ask for the recipe. We always do a 20 lb and double the brine ingredients (except the salt. I keep it the same so it doesn't get too salty). We put it in a designated orange Homer bucket covered in the fridge for 24 hrs. Everyone loves the Facebook pic of the giant Homer bucket turkey brine in our fridge each year that means turkey day is fast approaching. Color outside is so golden and beautiful and so tender inside. No need to salt your turkey or cover in gravy. One year another our turkey was one of two others that were served to our giant family. Ours was hands down raved over and picked clean. One of the other two turkeys was eaten because of necessity and the third was embarrassingly kept hidden by the preparer. Silly, but that's how good the brined turkey was...it puts others to shame. Last year we made two and fried one. WOW, everyone agreed it was even better. The appearance scared me because I thought we burned it. No way, we were all fighting over the turkey skin too. Gonna try infrared frying our brined turkey this year. So excited!</span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/thanksgiving-turkey-brine-recipe.html?oc=linkback</span>

This was THE BEST BRINE RECIPE!! I made the Turkey for Thanksgiving. I could not believe how juicy and moist the ENTIRE bird was. My 84 year old Mom from Louisiana ( she knows how to cook) could not even believe how good the turkey was.  With the honey and molasses you would think it might be sweet, but it is not. I will be preparing this for Christmas as well and for years to come!!! AMAZING!!

We have used this brine recipe for three years in a row and it is the BEST! We fry our turkey - and having done both, I can say that this brine shines thru with a fried bird! Super easy - and I have even used my refrigerator bin as a vessel - which makes it even easier!

This was perfect though I reduced the salt significantly (1 cup for my 12 lbs. turkey). I also put my turkey in a large resealable bag to avoid the cooler and ice. I roasted my 12 lbs. turkey on 275 for 3 1/2 hrs. I had to cover it with foil after 3 hrs as the skin was getting darker than I wanted it and didn't want to dry out the breast meat. I also used bacon fat instead of butter and no lemon but, I might add the lemon next time for the extra zing. Sprinkled Italian spices over the turkey. <span>It tasted perfect! Rated a 4 because of the salt amount.</span>

I have made A LOT of turkeys over the years.  We've fried them too which is good.  I used this recipe last year at both Thanksgiving and Christmas and roasted it.  We all agreed it is the best turkey ever!  I will be making it again this year during the holidays.  After brining, I roast mine in an oven bag.  Wonderful!<br />

You will not be disappointed.  The only thing I did different is instead of a cooler I used a plastic storage box that was the exact size needed.  Also I would spray you roasting rack with pam it was a real chore to clean.   Add some water to bottom of roast pam.  I used 1/2 lb of butter instead of one.  Got repeated complements on how moist the turkey.

https://www.foodnetwork.com/videos/how-to-brine-a-turkey-0147549

Brine your Thanksgiving turkey to perfection with this how-to video from Food Network.

How to Brine a Turkey Video : Food Network

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

black peppercorns

allspice berries

parsnips,

vegetable oil

red onion, diced into 1/2-inch pieces

sprouts,

garlic,

apple cider vinegar

thyme leaves

Kosher salt

black pepper

For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside. 

Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly. 

Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days. 

Remove the turkey from the refrigerator and leave at room temperature for 1 hour. 

For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside. 

Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack. 

Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes. 

Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.

Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes. 

Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature. 

Carve the turkey with an electric knife and serve with the panzanella.

I see the amount of parsnips is 1 1/2 pounds from the recipe but I do not see the amount for the rutabaga. Is it a combined weight of both vegetables?

By far one of the best tasting birds I have made. I do say it was real fast only taking about an hr and a half in the oven. A few notes though... First make sure you get the bird sized listed above a 19.45 bird is a little hard to crack. Second make sure your bottom pan is big enough to catch all the drippings (we got a bit of campfire flavor due to the massive amout of smoke). When in doubt leave it to Alton to help settle a dispute and create a new tradition.

<div>Question? Can I deep fry a spatchcock turkey? If so would you have any particular instructions for this?</div><div>Thanksd</div>

I made a turkey for my son's school's fall feast and "long story short" it was a giant, baby killing salmonella bomb. I only had a couple of hours and ran to the store, asked for a very skeptical butcher to butterfly a 14 pounder (his exact words were "good luck with that,") grabbed an extra breast (turkey) and ran back home. Thank goodness I had heard Alton on NPR referring to this method in a program a few days ago. While I washed the bird, husband was dispatched to write down the specifics and bring them to me in the kitchen. 
Well, I put the extra breast in the drippings pan instead of vegetables since I was only concerned about taking a turkey to the feast. It worked beautifully and despite not having brined the turkey at all, it was the moistest turkey I have ever had. I make a good turkey, usually, but this was phenomenal!


I used AB's wet brine the last few years and loved it, but I found this recipe a lot less labor-intensive and the results even better, which I didn't think was possible.  I followed the recipe to the letter and it was the juiciest turkey I've ever tasted.

  - I used a fresh turkey from a local farm.  It was 18 pounds, so I doubled the dry brine ingredients and just slathered them on until they looked even around the bird.  I didn't think it was too salty, as some have said.  Maybe the store bought turkeys that are already injected with salt need less in the brine?  It also took 38 minutes longer to cook due to the size, but I expected that and planned for it. 
 - I thought the panzanella was great, and added a really nice slight acid to the often one-note of the Thanksgiving plate. It DEFINITELY prevented the smokey kitchen, so roast some kind of veggies in the bottom.
- We have a second refrigerator and a large stove.  I'm not sure it would have been as feasible without them. 



Fabulous recipe - even juicier and more flavorful than the "Good Eats" wet-brined turkey we've typically done in the past.  I spatchcocked, dry-brined and roasted a 21-pound turkey alongside two extra turkey legs (I multiplied the amount of salt and herbs for the dry brine by 1.5 to make up for the larger size, and used game processing shears purchased at a hunting store to cut out the backbone).  I did make a tiny modification to the roasting instructions: instead of putting it on the oven rack over a pan of panzanella, I put the turkey on wire cooling racks over a 21x16 sheet pan (the largest that would fit in my oven, and just barely large enough for the turkey) lined with leftover sliced potatoes, onions and apples, which soaked up the juices, kept the oven from smoking and made the kitchen smell heavenly.  The turkey was fully roasted in 2 hours and 45 minutes (30 minutes at 425, 1 hour 45 minutes at 350), with perfectly-crispy skin and juicy, flavorful meat that was still piping hot even after resting for 30-40 minutes.  This was a such an easy and convenient way to brine and roast the turkey, I don't think I'll ever go back to a non-spatchcocked or wet-brined bird.  To paraphrase Kanye West, this was our best Thanksgiving turkey of all time -- OF ALL TIME!!!<br />

The best turkey ever hands down! I’ve made this 5 years in a row and everyone is always OBSESSED with it. My dad and I have been watching Good Eats since I was 3, so it’s only fitting this is our traditional thanksgiving recipe now! Thanks, Alton!

I've made this for 3 years now and my turkey is never dry and always gone by the time everyone leaves. I've made it my own with a butter, lemon, cream of chicken, and spice mix and I like to add bacon but I will never make a turkey the traditional way again. 

Outstanding. First time we tried it and cooked it on the Weber. Very juicy and delicious flavor. Did not make the veg, but turkey was perfect. We purchased a 20 lb fresh organic turkey. I haven't bought a frozen one for decades.

How can you dry brine the turkey for 4 days when you need 4 to 5 days to thaw the bird. And you have to cook the bird in 2 days after it’s thaw for safety reasons. Is this done with a fresh bird not a frozen one .

https://www.foodnetwork.com/videos/altons-butterflied-turkey-0174972

Alton introduces butterflying, a technique for cooking a turkey faster.

Alton's Butterflied Turkey

Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper

The Ultimate Thanksgiving Turkey Hack Recipe by Tasty

turkey

dark brown sugar

cooking oil, of choice, for drizzling

turkey carcas

yellow onion, quartered

carrots,

celery,

kosher salt,

water

bay leaves

⅓ cup rendered turkey fat,

all-purpose flour

turkey stock

sage,

black pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

The day before serving, prepare the turkey for brining. Pat dry with paper towels.

Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.

Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.

Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.

Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.

Make the stock: Preheat the oven to 450˚F (230˚C).

Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.

Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.

Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.

From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.

Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.

Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don’t boil!) for 3 hours.

Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.

Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.

Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.

2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).

Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.

Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).

Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).

Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don’t overcook.

Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.

Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.

Serve the turkey with the gravy and your favorite Thanksgiving dishes.

https://vid.tasty.co/output/114360/landscape_480/1541446398

This apple cider brined turkey breast is moist, flavorful, and the perfect main dish for a small holiday gathering or family dinner.

Apple Cider Brined Turkey Breast

turkey breast

butter, softened

rosemary,

chicken broth (approximately)

apple cider

water, divided

sugar

cloves

cinnamon

rosemary

Place 1 quart of the water in saucepan...

Place 1 quart of the water in saucepan over medium heat. Add the salt and sugar and stir until dissolved. Add the cloves, allspice, peppercorns and cinnamon stick. Remove from the heat and allow to cool completely, 30 minutes.

Combine the cooled sugar-salt mixture with the remaining...

Combine the cooled sugar-salt mixture with the remaining 4 quarts of water and apple cider in a very large stockpot or food-safe plastic container. Add the rosemary. Submerge the turkey breast in the brine, cover and refrigerate for 4 to 5 hours.

Remove the turkey from the brine, rinse under...

Remove the turkey from the brine, rinse under cold running water and pat dry thoroughly. Position a rack in the center of the oven and preheat to 450°F.

Combine the salt, pepper, rosemary and thyme in...

Combine the salt, pepper, rosemary and thyme in a small bowl. Sprinkle some in the cavity of the turkey breast, then set the breast upright. Using your hands, rub the softened butter all over the skin, then sprinkle on the balance of the seasoning mix. Place the turkey on a rack inside a roasting pan. Add chicken broth to 1/4-inch depth in the bottom of the pan. This will prevent the drippings from burning.

Place the turkey breast in the oven and...

Place the turkey breast in the oven and roast for 15 minutes. Turn the pan 180° and roast 15 minutes longer. Reduce the heat to 325° and continue roasting until the internal temperature at the thickest part of the breast registers 160°F, 35 to 45 minutes longer. If you feel the skin is browning too quickly during roasting, tent with heavy-duty aluminum foil.

Remove the breast from the oven and allow...

Remove the breast from the oven and allow to rest for 20 minutes before carving.

While the turkey is resting, skim any excess...

While the turkey is resting, skim any excess fat from the pan juices and add enough chicken broth to equal 2-1/2 cups. Stir in the apple cider, place in a saucepan and bring to a simmer over medium heat. In a small bowl, whisk together 1/4 cup cornstarch with 1/3 cup water. Add to the simmering broth and continue whisking until thickened. Season to taste with salt and freshly ground black pepper. Transfer to a bowl or gravy boat for serving.

Learn how to dry brine and roast a turkey for a moist, flavorful roasted turkey this Thanksgiving.

Dry-Brined Turkey With Classic Herb Butter

turkey (1

pepper

parsley

paprika

Food Stylist:  Paul Grimes 
Prop Stylist: Pam Morris


Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)

Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.

Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

Loved this turkey. Easy and super moist. 

This was excellent. Used it the last few years. Great flavor. 

The gravy from this turkey is quite good!!

I used a 10.5 lb turkey and it was amazing! I lowered the oven temp to 325 degrees, cooked the turkey with breast side down for half of the cooking time and flipped it over and cooked for the remaining time until the turkey temp was 170 degrees. Best turkey recipe!

We’ve been using the recipe for almost 10 years and the Turkey always comes out juicy and with amazing flavor. We also add garlic under the skin, onions and celery in the cavity, and bacon on top of the skin.<br /><br />The dry brine is easy to prepare and the butter is perfect. If you want your best Turkey yet use this recipe!

This was the juiciest Turkey I have ever made!

I've been making turkeys for 40 years and this was my first failure. It was a disaster! I followed the recipe exactly and I ended up with a dry, burned turkey and really salty gravy. We rinsed the turkey well after dry brining it and roasted it at the recommended temperature. (My oven does not run hot; I've used an oven thermometer to test it.) The turkey was very dark with burned skin when it came out of the oven. Fortunately, the sides turned out well and gravy lovers were content even with salty gravy, but I'll never use this recipe again.

This was my first year cooking turkey in the oven and this recipe was perfect! The dry brine worked really well. I was so surprised by the flavor that came out of this. I add some garlic, onion and some orange juice. Turned out very well. 

https://www.foodnetwork.com/videos/dry-brined-turkey-0281641

A dry brine is a good choice if you're short on fridge space.

Dry-Brined Turkey

The best turkey brine recipe and step-by-step instructions for how to brine a turkey for roasting, smoking or frying.

How to Brine a Turkey

chili powder

garlic powder

yellow onion (,

oregano

garlic (, lightly smashed)

brown sugar

coarse kosher salt

Orange Zest or Orange Slices

Lemon Zest Slices

Parsley

Celery (,

Cinnamon Sticks

Cloves

Star Anise Pods

Nutmeg

Apple Juice or Apple Cider

Remove the plastic wrap, gizzard and neck. Rinse the turkey well with cold water and place into whatever vessel you are brining it in. Make sure you have enough space to place whatever you use into the refrigerator. 

Bring 16 cups of water to a rapid boil in a large stock pot. Whisk in the paprika, chile powder, garlic powder, onion, oregano, thyme, garlic cloves, brown sugar, bay leaves and kosher salt. Also add any optional add-ins you might want. Continue to boil for 15-20 minutes. Remove from the heat, allow to cool slightly (approximately 10-15 minutes) then add 4 cups of ice.

When the brine has reached room temperature carefully pour into brining bag (or whatever you are using to place it into the fridge) with turkey (this is a two person job.) Tightly pull bag up around the turkey, forcing the brine to fully encase the bird. Twist the top around a few times and then tie tightly with twine. The whole bird should be submerged in liquid. Place in refrigerator for 24 hours. *

Remove from brine and rinse with cold water. Pat dry and then prepare your turkey according to desired recipe.&nbsp;

If you&#39;ve tried this recipe, come back and give it a rating and tell us how it was in the comments or ratings.

https://embed.mediavine.com/videos/snyyfjatnvp9pldkjwbq

How to Brine a Turkey- a step-by-step guide for brining turkey, tips for a better turkey, how to brown turkey skin and a recipe for juicy turkey.

How To Brine a Turkey

You HAVE to try this apple cider vinegar brine, it ensures your turkey stays tender and moist!

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Top 13 brined turkey recipes from across the web

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The most viewed brined turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine