Perfectly Brined Turkey
Brining a turkey helps seal in the flavors and juices, ensuring a moist, delicious turkey every time! We recommend brining a turkey for 12+ hours. A good rule of thumb is 1hr/lb.
- A brine bag, large clean cooler, and a large stockpot
- 1 gallon of water
- 1 cup Real Salt or Pink Himalayan salt
- 1 cup honey (or sugar)
- 4 organic carrots, roughly chopped
- 4 organic stalks of celery, roughly chopped
- 1 large organic onion, peeled and quartered
- 4-5 garlic cloves, smashed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 bay leaves
- 3 sprigs fresh sage
- ½ teaspoon peppercorns (10-12)
- 1 organic lemon, quartered
- 1 teaspoon of ground allspice (optional)
- 1-2 gallons of cold water
For the sake of ease, brine can be made up to 3 days before roasting the turkey (the flavor will intensify, also).
- Combine all ingredients in a large stockpot over medium-high heat. Bring to a boil, stirring occasionally to help dissolve the salt and honey. As soon as brine boils, reduce the heat to medium-low and simmer for 1 hour. Remove from heat and allow to cool to room temperature. Strain then refrigerate the brine.
- The night before you want to eat the roasted turkey, combine the brine and water. Carefully place the thawed turkey breast-side down in the brine bag. Nestle the turkey in the brine bag into a cooler filled with ice then pour the brine over the turkey. Close the brine bag tightly to cover the turkey with brine completely. Chill for up to 16 hours, making sure to turn the turkey once half way through brining process. If you have room, skip the cooler and place in the refrigerator.
- When you are ready to roast the turkey, remove the turkey from the brine and thoroughly rinse the turkey inside and out with cold water, then pat dry with paper towels.
- Roast away!