Homemade Turkey Brine Recipe

For a succulent and moist turkey, use this homemade brine recipe

Homemade Turkey Brine Recipe
Soak your turkey for 12 hours in turkey brine before cooking. (Photo courtesy of TheKohser via Wikimedia Commons)
Print Recipe

This is the best turkey brine recipe to use. It's perfect for deep frying, smoking or roasting – it's hands down the BEST. To be honest, I don't want to try another. This recipe is great because the compliments are never-ending ...

Use a fresh, unfrozen turkey for the best flavor.


Yield: Brine for 1 turkey
Prep time: 20 minutes
Total time: 12 to 24 hours

Ingredients:


Directions:

  1. Bring water to a boil and add all ingredients. Take off heat and stir until salt and sugar are dissolved. Set aside until turkey brine is at room temperature.
  2. Place turkey in brine mixture and soak in refrigerator for 12 to 24 hours. Rinse well and pat completely dry.
  3. Place in a smoker, deep fryer or oven and cook until juices run clear. Then call me and I will be right over to eat.

For tips on the best way to cook a turkey, visit MissHomemade.com.

What Is a Brine?

It is a method of marinating a food item in salted water in order to increase its moisture content.

Amazingly, it doesn't make the turkey taste salty, but nicely seasoned and juicier than you could imagine. You can brine any poultry meat that you wish.To begin, of course, you have to know how large a turkey is needed. A little more than 50 percent of a turkey's weight consists of bones, fat and skin. Figure on approximately one pound of whole turkey per person, or slightly less if feeding a lot of children.

Each person will enjoy about eight ounces of pure meat, using this method. If you like lots of leftovers for sandwiches and casseroles, be sure to factor that in as well.

If you can, use a fresh, unfrozen turkey for the best flavor. If you have a frozen turkey though, transfer it to the refrigerator to thaw completely before you brine it. A fully frozen turkey can take up to a whole day to thaw for every four pounds that it weighs (i.e. three days for twelve pounds).

If you purchased your bird, be sure to remove the packet of giblets from the cavity. These are the heart, kidneys and liver, and sometimes the neck. You can reserve them to make gravy if you desire.


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