Brining a Young Turkey
Infuse your holiday turkey with unparalleled flavor by brining a young turkey with this easy, foolproof recipe. This brining technique combines a savory medley of kosher salt, brown sugar, and aromatic herbs like fresh rosemary and thyme, punctuated with citrusy notes from sliced orange and a hint of spice from black peppercorns. The process locks in moisture while seasoning the turkey from the inside out, ensuring every bite is tender, juicy, and bursting with flavor. Perfect for a 10–12 lb turkey, this brine is cooled with ice and kept at a safe temperature, making it ideal for both novice and seasoned cooks. Whether you're preparing a Thanksgiving feast or a special weekend dinner, this step-by-step brining method is the secret to elevating your bird to showstopping status. Don't forget to rinse and dry before roasting for a perfectly crisp skin!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 cups Water
- 1 cup Kosher salt
- 1 cup Brown sugar
- 1 tablespoon Black peppercorns
- 3 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 6 cloves Garlic cloves, smashed
- 2 leaves Bay leaves
- 1 fruit Orange, sliced
- 1 whole Young turkey (10-12 lbs)
- 4 cups Ice
Instructions
1. In a large stockpot or clean plastic container, combine 8 cups of water, kosher salt, and brown sugar. Heat the mixture over medium heat while stirring until the salt and sugar dissolve completely. Remove from heat.
2. To the pot, add the remaining 8 cups of cold water to cool down the brine. Stir in the black peppercorns, rosemary sprigs, thyme sprigs, garlic cloves, bay leaves, and sliced orange.
3. Rinse the turkey inside and out with cold water. Place the turkey in a large brining bag, bucket, or other container that can fully submerge the bird.
4. Pour the prepared brine over the turkey, making sure it is fully submerged. If necessary, use a plate or other heavy object to weigh it down.
5. Add 4 cups of ice to keep the brine cold. If brining in a warm environment, transfer the container to a refrigerator or cooler to maintain a temperature below 40°F (4°C).
6. Allow the turkey to brine for 12-24 hours. Rotate the turkey halfway through brining for even seasoning.
7. After brining, remove the turkey from the brine and discard the liquid. Rinse the turkey thoroughly with cold water to remove excess salt.
8. Pat the turkey dry with paper towels before cooking. Proceed with your favorite turkey roasting recipe.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 107861 mg | 4690% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 152.8 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1759 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
