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Nutrition Facts

Serving Size 1 (427g)

Recipe makes 18 servings

Calories 495
Calories from Fat 218 (44%)
Amount Per Serving %DV
Total Fat 24.3g 37%
Saturated Fat 6.8g 34%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 205mg 68%
Sodium 6486mg 270%
Potassium 806mg 23%
Total Carbohydrate 2.8g 0%
Dietary Fiber 0.0g 0%
Sugars 2.8g
Protein 61.8g 123%

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Turkey Brine

Recipe #101391 | 20 min | 20 min prep | add private note

By: ameatlanta
Oct 6, 2004

For a JUICIER and TASTIER turkey, brine before cooking! If your turkey or chicken is kosher do not brine since it has already been salted. Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. But you must adjust time to their size. Example; a whole trout takes only 20 minutes and the same with shrimp, a whole chicken takes about 4 hours, a cut up chicken about 2hrs. May add honey or maple surup, may replace some of the water with something like apple cider or coffee. Let loose your creativity. Yes, you have to plan ahead but for little effort the results are WORTH IT!

SERVES 18 (change servings and units)

Ingredients

Directions

  1. 1
    Combine 2 quarts of water in a 6 quart pot with salt and sugar, over high heat until dissolved.
  2. 2
    If wanted, add other seasonings at this time.
  3. 3
    Let come back to room temperature.
  4. 4
    You will need 2 gallon turkey size oven roasting bags.
  5. 5
    Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
  6. 6
    Put bags in a heavy roasting pan that will hold turkey.
  7. 7
    Place turkey breast side down, with legs facing you in the inner bag.
  8. 8
    Some help from another person at this point would be of help, they can hold the bags open for you as you pour the cooled brine into the cavity and over the turkey.
  9. 9
    Gather the inner bag as tightly as possible and secure with a twist tie.
  10. 10
    Secure outer bag with twist tie.
  11. 11
    Refrigerate in the roasting pan for 12-18 hours.
  12. 12
    Remove from bags, rinse very well, pat dry with paper towels.
  13. 13
    It's now ready for your favorite recipe.

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Featured Reviews for This Recipe

From: Chef #403036

On Dec 26, 2007

Best turkey ever, really easy to do and the results speak for themselves. I will never cook turkey again without brining it.

0 people found this review helpful

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    From: staceymoreman

    On Dec 5, 2007

    Used this for a turkey and it was great..will never make a turkey unless I do this first- very moist. Used again this year on the turkey- amazing how moist this makes the bird. Also used it on chicken breast- I will never bake another chicken breast unless it was brined- awesome!

    0 people found this review helpful

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  • From: Heather Reynolds in Virginia

    On Nov 18, 2006

    Fantastic brine. I just combines the everything with a couple quarts of warm water then put 5 pints of ice in my large cooler and covered the turkey. I used the cooler with a spout on it. Ya know the kind that hold gallons of drinks. I just let the turkey sit there for a couple of days and checked to make sure it was staying good and chilled. I couldnt use the bags as i am a mess in the kitchen.

    6 people found this review helpful

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  • From: JenSmith

    On Nov 27, 2005

    I brined our Thanksgiving turkey in this. I added some allspice berries, peppercorns, and red pepper flakes to the brine to spice it up a bit. Boy, our turkey was so moist and delicious, I know I'll be doing this for the next several years! thanks!

    6 people found this review helpful

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  • Read all 26 reviews

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