Brined Turkey

Name: Brined Turkey
Total time: 15 min
Yield: Brine for a 12-pound turkey
Cuisine: american
Ingredients: 1 1/4 cups salt; 1 1/4 cups sugar; 2 bay leaves; 1 medium onion, peeled and halved; 2 cloves; 1 10- to 12-pound turkey, washed, giblets removed

By Steven Raichlen

Total Time: 15 minutes
Rating: 4(317)
Comments: Read comments

This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill, the other indoors using a stovetop smoker and a conventional oven. But there's no reason you couldn't brine the turkey according to the method below and then roast it to bronzed perfection.

Featured in: The Turkey Has Left The Building

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Ingredients

Yield:Brine for a 12-pound turkey

1¼cups salt
1¼cups sugar
2bay leaves
1medium onion, peeled and halved
2cloves
110- to 12-pound turkey, washed, giblets removed

Ingredient Substitution Guide

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Preparation

Step 1
Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
Step 2
Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot in refrigerator and marinate overnight. Roast or smoke turkey as you wish.

Ratings

4 out of 5

317 user ratings

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Comments

John Manning7 years ago

Used this recipe exactly as posted. Turkey was so salty tasting it was almost inedible, flesh turned nearly red almost like ham. Should recipe read 1 1/4 Tablespoons salt, not cups??

Garrett7 years ago

Before cooking a brined bird it's necessary to rinse inside and out with fresh water. The brine will make the meat absorb moisture and rinsing it will get rid of the excess salt on the skin.

Phil7 years ago

I brine every year with great results. Using the recipe amount of salt. Did you use a Butterball or other commercial turkey that normally comes injected with a salt solution?

Eric from Alaska6 months ago

Followed the recipe as given. Ended up slightly more salty than desired. I will make again, but will steep the onion, bay leaves, and cloves longer to make a stronger flavored brine. Salt/sugar brines have always worked well for me and this was not an exception. I recommend this brine recipe. Like most things, tweak to your own preferences.

Sarah4 years ago

Many recipes call for 1 cup salt per gallon of water and this one is a bit more than that. I used it for a turkey breast so halved the recipe and I added extra water to make it closer to 1 cup per gallon- especially since I will be brining for longer than this recipe requires.

Garrett7 years ago

Before cooking a brined bird it's necessary to rinse inside and out with fresh water. The brine will make the meat absorb moisture and rinsing it will get rid of the excess salt on the skin.

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