How to Brine a Turkey
By (Published: )
A brined turkey will be extra flavourful and have less chance of the meat drying out too much. Do note that brined turkeys will cook faster than normal, so a meat thermometer is an excellent choice. Brined turkeys will not need salt rubs (or even sprinkled on top) prior to roasting.
Prep Time Cooking Time Servings
1 person
Ingredients:
  • 6 litres water
  • 10 oz kosher salt
  • 8 oz brown sugar
  • 2 Tbsp whole black peppercorns
  • 8 bay leaves
  • 4 Tbsp juniper berries
  • 1 litre ice
  • 1 turkey (thawed)

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Directions:

  1. Find an enormously large pot.

  2. Place all ingredients except ice and turkey in it and bring to a boil.

  3. Remove from heat and add ice to cool it quickly.

  4. Quickly wash turkey and place in cooled brine for 12 hours to 2 days. Keep in a fridge or very cool area during this time.

  5. Remove from brine and rinse turkey twice before roasting. Discard brine.

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