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5 from 2 votes

Turkey Brine

Turkey Brine is a basic solution of liquid and salt that is the answer to a tender, juicy, and seasoned turkey every time.
Prep Time10 minutes
Cook Time20 minutes
Brining Time12 hours
Total Time12 hours 30 minutes
Author: Amanda Rettke--iamhomesteader.com

Ingredients

This brine recipe is enough for a 10-18 pound turkey.

  • 1 gallon vegetable broth
  • 1/2 cup sea salt
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 gallon ice water

Instructions

Start this 12-24 hours before you want to cook the turkey.

  • In a large, heavy-duty pot, add the vegetable broth, sea salt, rosemary, sage, and thyme. Bring to a boil, stirring frequently, until salt is dissolved. Remove from heat and let it cool to room temperature.
  • When the broth mixture has come to room temperature, pour it into a large bucket (5 gallons, or a bucket large enough to keep the turkey fully submerged). Pour in the ice water. NOTE: I did not have a brining bucket so I made everything right in the pot I boiled the broth in.
  • Remove the giblets (heart, neck, liver, heart) of your turkey and place it breast-side down into the brine. Be sure the cavity gets filled and the turkey is completely submerged. (If the turkey is floating, keep it down with a zipped bag full of ice.)
  • Cover the bucket and place it in the refrigerator for 12-24 hours.
  • Carefully remove the turkey from the brine, rinse it with cold water, and pat dry with paper towels. Discard the remaining brine.
  • Cook the turkey following your desired recipe. Reserve the drippings for gravy. (Please note: A brined turkey tends to cook more quickly, so begin checking the internal temperature of the turkey about an hour before the end of the original cooking time.)