- 1 gallon water
- 4 quarts chicken broth
- 1 1/2 cups kosher salt
- 2 tablespoons minced garlic
- 2 tablespoons dried rosemary
- 2 tablespoons dried minced onion
- 2 tablespoons dried basil
- 2 tablespoons dried savory
- 2 tablespoons dried marjoram
- 2 tablespoons dried thyme
- 2 tablespoons dried tarragon
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
- 1 tablespoon coriander seeds
- 2 gallons ice, divided, or more as needed
- 1 (20 pound) whole turkey, neck and giblets removed
- Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.
- Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
- Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.
03/26/2018
recipepes.com
Thanksgiving Turkey Brine, recipe
PT15M
PT1H
5
455 calories
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