The Ultimate Turkey Brine Recipe for a Juicy Bird

Ingredients

• 1 gallon vegetable broth
• 1 cup sea salt
• 1 tablespoon crushed dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 gallon ice water

Instructions

1. In a large stockpot, mix broth, salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring often until the salt has dissolved completely. Allow the mixture to cool to room temperature, then pour into a clean, food-grade 5-gallon bucket. Stir in ice water to lower the temperature.
2. Thoroughly pat the turkey dry, and remove any giblets from the cavity. Place the turkey breast-side down into the brine, ensuring the cavity fills completely with the liquid. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully penetrate.
3. Remove the turkey from the brine, discarding the used brine. Pat the turkey dry with paper towels. Cook the turkey according to your favorite method, and be sure to reserve the flavorful drippings for making gravy. Keep in mind that brined turkeys may cook 20 to 30 minutes faster than unbrined turkeys, so begin checking for doneness earlier than usual.

Nutrition

• Calories: 3 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sodium Content: 5640 mg
• Protein Content: 0 g
• Carbohydrate Content: 1 g
• Unsaturated Fat Content: 0 g