This post may contain affiliate links of all the products I have used to assist in brining a turkey.
Brine A Turkey
Turkey Brine is huge now a days, good lord when I was young we would never ever have thought this to be a real thing. Truly think about this for a minute, take a bird soak it in salt water for days and then cook it. What the heck, right? Who ever would have thought that the combination of salt and spices would create such a moist turkey. Have you caught on to the craze yet? Curious as to how it actually works?
Watch below as Kent walks you through the Brine exercise. I feel like I should apologize in advance for the stellar outfits we were wearing. Never one to pre-plan, I opted to paint a room the same time we were prepping the holiday meal. Doesn’t everyone do crazy things like that?
For the actual brine exercise- Once the 48 hours elapses, you drain the brine off the bird,stuff it and start the cooking. I have seen many a ways to store the bird in the brine, we find a small cooler works best. I have seen people use large bags and then the seal the bird and the liquid and store in the fridge. To me a cooler left in your garage, or balcony or even in a corner works best.
Extra tips here
Recipe to Brine a Turkey
Brine a Turkey
- 4 l vegetable or Chicken Broth
- 1 c sea salt
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tbsp sage
- 1 tbsp savory
- 1 tbsp poultry seasoning
- add the seasonings, sea salt and broth to a pot on the stove, bring to a boil
- then let sit for 24 hours
- place turkey in a cooler or very large container and pour the cooled broth over top
- add enough water to ensure the Turkey is covered, and add ice to keep cold
- let sit for 24 hours completed covered in a cool area
- remove turkey and start preparing for the oven
Printable for a Shopping List
Tools to Brine and Roast the Turkey