Brine Turkey

brine turkey, looking for these recipes? check this for 5 best brine turkey: Dry Brined Turkey – you'll be giving thanks for this recipe for years to come 😀 , Alton Brown's Turkey Brine , Apple Brine smoked turkey , Apple cider brined turkey w/ apple cider onion gravy , Smoked turkey brine

Apple cider brined turkey w/ apple cider onion gravy


  • 1 10-12 lb turkey, fresh or frozen, thawed
  • 2 1/2 cup apple cider
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 2 sprigs of fresh thyme
  • 1 small granny smith apple, quartered
  • 2 3/4 cup chicken broth
  • 2 cup frozen pearl onions
  • 2 slices thick cut bacon, cut crosswise in strips
  • 2 tbsp all-purpose flour
  • 1 tbsp fresh thyme, chopped
  • Steps

  • Remove giblets and neck from turkey. Rinse and pat dry. Place turkey in a heavy duty plastic bag, add 2 cups apple cider. Marinate in fridge overnight, turn occasionally.
  • Preheat oven to 450°F.
  • Remove turkey, keep marinate. Place turkey breast side up in a roasting pan. Pour marinate over turkey. Sprinkle with 1 1/4 t pepper and 3/4 t salt (I just sprinkle some, don’t really measure it) sprinkle on skin of turkey, under the skin and in the cavity. Place thyme and apple pieces inside of cavity. Tuck wing tips up and back and under turkey. Cover loose w/ foil. Bake @ 450 for 10 min. Reduce temp to 325, bake 45 min. Add 1 3/4 cup chicken broth and onions to pan. Return immediately and bake an hour or until meat thermometer reads 180°F. After its done I let it sit about 20-25 min or until I’m finished with the gravy. Discard the sprigs and apple pieces.
  • Remove onions with a slotted spoon. Keep warm. At this point I place a large zip-loc bag in a glass 2cup measuring cup and add the drippings and juice from the roasting pan. Add other 1/2 cup cider to roasting pan, cook over med high heat about 2 min, make sure to scrap all the lil bits on bottom of roasting pan. Add to turkey drippings in bag, let sit about 10 min (the fat will rise to the top.) Seal bag and carefully snip off corner of the bag just a little bit. Drain into a bowl but make sure not to get any fat in there.
  • Cook bacon in a separate pan an cook til crispy. Add flour, whisk and cook for 1 min. Slowly add remaining broth and cider mixture. Whisk it up!! Stir in a1/4 teaspoon pepper and 1/2 teaspoon salt. Cook over med heat til thick. Stir frequently. Stir in onions and thyme. Serve this goodness over your turkey and tators, or just whatever you darn well please!! Do enjoy!
  • Apple Brine smoked turkey


  • 2 quart apple juice
  • 1 lb brown sugar
  • 1 cup kosher salt
  • 3 quart cold water
  • 3 oranges quartered
  • 4 oz fresh ginger thin sliced
  • 15 whole cloves
  • 6 bay leaves
  • 6 large garlic cloves
  • 1 large turkey
  • 1 apple wood
  • Steps

  • Combine the apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate
  • In a large container, combine the apple juice mixture with the remaining brine ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Set the turkey in the brine, breast side down, placing a weight on top to keep the turkey submerged if necessary. Place in the refrigerator and let brine for 24 hours
  • Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator.
  • Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Allow the turkey to come to room temperature while you prepare the smoker.
  • Fire up your smoker to 350°F. Add the chunks of apple wood and when the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant read thermometer reads 165°F in the thickest part of the breast.
  • Remove the turkey from the smoker and allow to rest, uncovered, for 20 to 30 minutes. Carve and serve.
  • Smoked turkey brine

    image credit: Infrentree


  • 2 gallons water
  • 1 1/2 cups kosher salt
  • 3 Tbsp minced garlic
  • 1 Tbsp ground black pepper
  • 1/4 cup worcestershire sauce
  • 1/3 cup brown sugar
  • 5 gallon bucket
  • 1 turkey oven bag
  • 1 turkey weight doesn't matter
  • Steps

    24 mins

  • In large spaghetti pot over medium heat combine all ingredients one at a time to the 2 gallons of water.
  • Slowly stir till disolved and remove from heat and allow to cool to room temperature. (Heating is only to help dissolve the ingredients)
  • Line the 5 gallon bucket with the oven bag and slowly pour in the room temprature brine over the turkey.
  • Allow turkey to brine for 24 hours before smoking.
  • Smoke turkey at 225 degrees at 35-40 mins per pound until the breasts are at 170-175. Allow turkey to rest in a turkey pan before serving.
  • Dry Brined Turkey – you'll be giving thanks for this recipe for years to come 😀

    image credit: Shinae


  • 1 (12- to 16-pound) turkey
  • Kosher salt (1 Tablespoon for every 5 pounds of turkey weight)
  • onion powder (1/2 teaspoon for every 5 pounds of turkey weight)
  • dry sage (1/2 teaspoon for every 5 pounds of turkey weight)
  • dry thyme (1/2 teaspoon for every 5 pounds of turkey weight)
  • ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight)
  • sugar (1/4 teaspoon for every 5 pounds of turkey weight)
  • Steps

  • Wash the turkey inside and out, pat it dry and weigh it. Measure and mix 1 tablespoon of kosher salt, 1/2 teaspoon of onion powder, sage, and thyme, and 1/4 teaspoon of black pepper and sugar for every 5 pounds the turkey weighs (for a 15-pound turkey, you’d have 3 tablespoons kosher salt).
  • Sprinkle the inside of the turkey lightly with salt mixture. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You’ll probably use a little more than a tablespoon. It should look liberally seasoned but not oversalted.
  • Turn the turkey on one side and sprinkle the entire side with salt mixture, concentrating on the thigh. Use a little less than a tablespoon. Flip the turkey over and do the same with the other side.
  • Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day.
  • Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours.
  • On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
  • Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325 degrees, and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
  • Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
  • Beautiful bird – delicious inside and out! Change
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  • Alton Brown's Turkey Brine

    image credit: Junolake


    8 servings

  • 1 cup kosher salt    
  • 1/2 cup light brown sugar   
  • 1 gallon vegetable stock 
  • 1 tbsp black peppercorns    
  • 1 1/2 tsp allspice berries    
  • 1 1/2 tsp chopped candied ginger    
  • 1 gallon water, heavily iced
  • 1 5 gallon bucket (like a paint bucket but very clean)
  • 1 14 to 16 lb frozen young turkey
  • Steps

    1 hour

  • Directions 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. 
  • The night before you’d like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through brining. 
  • Preheat the oven to 500°F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. 
  • Tuck the wings underneath the bird and coat the skin liberally with canola oil. 
  • Roast the turkey on lowest level of the oven at 500°F for 30 minutes. Note that the skin will brown during this part. If it appears that it is browning too fast or is brown enough, loosely cover those parts with foil for the remander of the cooking time.
  • Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350°F. Loosely cover the legs and breast with foil if you haven’t already. Set the thermometer alarm (if available) to 161°F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
  • Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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