Posted by Ann Brown
on November 22, 2016
Thanksgiving Turkey Brine Recipe
Thanksgiving is quickly approaching, and I have never been so aware of all I have to be thankful for! What a wonderful time of year to get together with loved ones and take in all of life's blessings. Keeping my family eating healthy during the holidays is so important to me. Of course, it's always nice to indulge a little, but I like to be health-conscious for my family when I can. I wanted to share how to dry brine a turkey for a delicious, juicy Thanksgiving bird using, what else, Himalayan salts! I like to brine my turkey for a full 24 hours before roasting it to give it full flavor and to ensure my bird won't be dry. This recipe is for a 20 lb. turkey. I use a clean, new bucket to brine my bird in; however, if you have a stock pot big enough, or you will be cooking a smaller turkey, use that instead.
2c Himalayan Salt
4T dried rosemary
4T whole peppercorn
4T dried sage
4T dried thyme
8 bay leaves
A little under 2 gallons of water (about 30 cups)
Remove any giblets, pat the bird dry, and set aside. Put the dry ingredients in the bucket and then add the cold water. Stir this well until all the salt is dissolved. Carefully add the turkey to the brine. Place the bucket in the refrigerator for 24 hours, and keep the turkey submerged as it brines. Once the turkey has been in the brine for the correct amount of time, you will want to rinse the turkey well and pat dry. Let the turkey sit briefly until it comes close to room temperature before roasting, then use your turkey roaster for what it is meant to be used for! Roast your turkey with your desired recipe and enjoy!
If you have never brined a turkey before, prepare the brine solution, cool to room temperature if needed, and refrigerate the turkey for 24 hours. If you're wondering how long should you brine a turkey, 24 hours works well for this 20 lb. recipe.
