Brining a turkey is the way to go - perfectly tender meat no matter which way you cook it! Makes the best gravy from the drippings as well.
Yes, I know your herb garden has bit the dust by now. Sometimes we grow some on the kitchen windows to have all winter. Otherwise, I do recommend you go purchase fresh ones at the store. They taste so much better in brine than the dried ones!
Brining really works for any meat, but is especially great for what people complain about as dry, such as turkey. We also love to serve Brined Pork Chops for a fancy meal. The leftovers from this bird will be exceptional in Leftover Turkey Pot Pie or maybe you prefer Gluten-Free Turkey Casserole!
Key Ingredients
Salt water - We are dissolving salt into warm water as the perfect turkey bath.
Fresh herbs - I like thyme, rosemary, and sage for Thanksgiving.
How to Make Poultry Brine
***See recipe card below for precise measurements and instructions.***
Step 1: Dissolve salt into warm water.
Step 2: Stir in herbs and seasonings.
Step 3: Pour over your turkey in a vessel large enough to stay submerged.
Step 4: You are now ready to cook with your preferred method.
FAQs
You need to keep the turkey covered/submerged, and it needs to be a food-safe vessel. If your bird is smaller you might have a stockpot or canning pot that is large enough. We also love cambro containers or food-grade buckets that we use for storing grains or milking. Keep one around that you use for this type of thing!
12-24 hours is your sweet spot. This allows the salt water to do its thing. Do not exceed 24 hours because the meat will take on an unpleasant sponginess and you do not want that to happen!
Photos by Megan Hampton
Thanksgiving Side Dish Recipes
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Gluten-Free Turkey Brine
Ingredients
- 1 cup salt
- 4 cups hot water
- 6 - 10 cloves garlic peeled
- 2 - 3 bay leaves
- ⅓ cup fresh thyme
- ⅓ cup fresh rosemary
- ⅓ cup fresh sage
- 8 - 12 cups cold water
- 15 - 20 pound turkey
Instructions
- Dissolve salt in the hot water.
- Add in the garlic and herbs and let sit for 15-20 minutes, which allows the flavors to be released and the liquid to begin to cool.
- Put the liquid into the refrigerator or freezer to completely cool.
- Place turkey in a large pot, cleaned cooler, or food grade bucket. You can also put in the neck, liver, heart, and gizzard.
- Pour the brining liquid into the pot and add the cold water until the turkey is completely covered. It helps to place the turkey with the legs up so you are filling the cavity and it doesn't float.
- Refrigerate overnight or up to 24 hours.
- Pour off the liquid (do not rinse the turkey) and put it in a roasting pan to bake covered according to temperature and time guides for poultry. We have also smoked it on the Traeger at this point.
Notes
- Nutrition facts are based on 1.5 pounds raw whole turkey per person.
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