Turkey Brine

I have been using this brine for the last 3 years for Thanksgiving. I’m currently using it for a chicken. It is easy to make and use. Thank you for sharing it.

Using it for years tried a different one this year never again have to come back this one is just so yummy

I add a quart of apple juice, but all the rest the same. It is the best!

Brined it for two days got a lot of compliments on it

I brined for 36 hours using a 20 Lb farm raised turkey. It made a perfect turkey and prevented it from being too dry even after the white meat reached around 190 degrees. (Even at 325, the turkey cooked half an hour faster than it was supposed to.) I followed the brine recipe as closely as I could. I used a mix of broths, because that’s what I had. Adding half a cup of brown sugar didn’t change the brine much. However, I had to make my own savory, and savory recipes vary. This particular savory recipe had cloves and allspice and not enough garlic. The leftovers and the soup had a hint of clove and allspice flavor, as a result. However, everyone loved the turkey, and they absolutely raved about the gravy, so I give this recipe a five star rating.

Brined for 30 hours using an 18 lb Butterball turkey, turned out juicy and flavorful. Was worried it may be too salty but the brine is mainly to tenderize the meat and is washed off. Buttered the turkey, including under skin before roasting.

I have now used this recipe foe the last 5 years. Consistently this bird steels the show. I completely thaw my turkey and brine for 24 hours. I follow exactly as posted but have found that putting the turkey in a turkey bag (there is always 2 in a box- use the second one for cooking the bird) with the brine and squeeze out the air and close with the tie works really well. Placing the bag in the deep turkey pan also makes it easy to store in the fridge. For baking the turkey, pat dry turkey lightly and rub with butter. In the second bag, put 1/4 c flour and shake bag, place turkey breast side down. Put several stocks of celery chopped and one large onion, peeled and sliced in bag. Close up and seal with tie. Put a few cuts in the bag and a meat thermometer. An 18 pound turkey took 2h30min at 350 degrees.

Everyone loves when I use this recipe at Thanksgiving!

I like this is a base. I changed it up a bit because I smoked 1 of my birds. I added 1/2 cup dark brown sugar and 1/4 cup of shire sauce and added peels from 2 additional oranges. After the brine process I used a rib rub and butter mixture to rub underneath the skin and dusted the outside with my rub. I smoked with Pecan at 225 Turned out great! very juicy and tons of flavor

Super easy and honestly the best brine I have ever made. Every year I am showered with compliments because the Turkey always turns out so moist and juicy. This is my go-to Brine!

I’ve been using this brine for years now. Whether I bake or smoke the turkey, it comes out super moist and tasty.

I took over Thanksgiving about 8 yrs ago. I’ve never been impressed with my birds. Last year was the first time I brined the bird. Holy cow! It was the best bird I’ve ever cooked! I’m back for a second year with high hopes for the same results. I could not find Savory last year, but I’m on the hunt for it this year. I use a brining bag in a cooler and leave it on my deck overnight, 12+ hours. I do not stuff the bird. Last year I had a 17lb bird – cooked at 350, placed tin foil over the breast for the first 2 hrs and I did not baste at all. It reached 165 degrees in 2.5 hours.

Super tasty and juicy.

This was a big hit for my family. I didn’t have savoury but it was still very flavourful and juicy.

This is an excellent brine. I’ve used it when smoking or baking my turkeys. For an extra flavor add three fresh oranges and lemons to the brine. Yes I love experimenting and my family loved the hint of citrus to the smoked turkey.

This past Thanksgiving I brined a turkey for the first time using this recipe. Never in my life have I ever had such a juicy turkey that cut with a fork. I would highly recommend this recipe if you want to make sure your turkey tastes delicious!

Turned out great!

Well, I guess everything turned out ok, but… I put the almost 21# bird in our Jenn-Air convection oven at 1 PM. At 3:17 I checked the thigh and it was 172 degrees. I freaked thinking I overcooked it! Took it out, and the cavity had 2 cups of pink fluid in the cavity (Thank God I didn’t stuff it!). I sucked out the fluid and put it back in for an hour. Still, whatever liquid was left never dried out and it was still pink. And yes, it was completely thawed! I ended up taking it out and carving it in the kitchen, leaving the cavity untouched as best I could. The meat was OK, but definitely not as moist as it could have been.

Best Turkey I ever made. Meat was tender and juicy. What a wonderful bird! I will use this recipe the rest of my life. No more questioning recipes and trying new things. Perfection doesn’t need to be changed! ??

Great brine but added apple cider. Thought I’d add a tip: ice bags are food grade so I brine it in the bag and throw the ice in a clean cooler. Stays cold and no garbage bag contaminates.

Definitely the most flavorful turkey I have ever cooked. Moistest turkey ever and it is easy to prepare. I had to order Ground Savory from Amazon because it is very difficult to find, every store was out if it. It was well worth the effort.