JoJo’s Brined Turkey
If you want a moist, flavorful turkey, brining a turkey is a great way to accomplish
this.This turkey brine recipe is so easy and using the refrigerator door is a great way to
prepare the turkey before Thanksgiving.
Ensure you have a container large enough to hold 5 gallons of water
Basic Brine
2 cups kosher salt
2 cups sugar
2 gallons of water (orange juice or apple cider can be substituted for some water)
Optional ingredients for flavor:
3 bay leaves
1/2 cup of your favorite dried herbs and spices (sage, oregano, thyme, basil, cloves,
cinnamon, etc.)
1 tablespoon cracked black peppercorns
lemon or orange slices
crushed garlic cloves
In a large stockpot over medium-high heat, combine 1 gallon of water, salt, sugar and
optional flavor ingredients. Stir until sugar and salt have dissolved, but do not boil.
Remove pot from heat and let cool for 15 minutes.
Pour cooled brine over turkey, plus an additional 1 gallon of water or juice
Let turkey brine over night.
Remember a brined turkey will cook faster than an unbrined turkey
Remove turkey from brine, scooping some of the herbs and spices from brine solution
and spreading onto the skin of the turkey for extra flavor. Brush turkey with vegetable
oil or melted butter and cook as desired (roasting or smoking) until the internal
temperature reaches 165 degrees F.
You can store a brined turkey in the refrigerator for up to 24 hours before cooking.
Store turkey on a V rack set inside a roasting pan, uncovered.
I do not recommend stuffing a turkey — brined or not — because in order for the
stuffing to reach a safe temperature of 160 degrees F, the turkey itself will be
overcooked.
If you want a moist, flavorful turkey, brining a turkey is a great way to accomplish
this.This turkey brine recipe is so easy and using the refrigerator door is a great way to
prepare the turkey before Thanksgiving.
Ensure you have a container large enough to hold 5 gallons of water
Basic Brine
2 cups kosher salt
2 cups sugar
2 gallons of water (orange juice or apple cider can be substituted for some water)
Optional ingredients for flavor:
3 bay leaves
1/2 cup of your favorite dried herbs and spices (sage, oregano, thyme, basil, cloves,
cinnamon, etc.)
1 tablespoon cracked black peppercorns
lemon or orange slices
crushed garlic cloves
In a large stockpot over medium-high heat, combine 1 gallon of water, salt, sugar and
optional flavor ingredients. Stir until sugar and salt have dissolved, but do not boil.
Remove pot from heat and let cool for 15 minutes.
Pour cooled brine over turkey, plus an additional 1 gallon of water or juice
Let turkey brine over night.
Remember a brined turkey will cook faster than an unbrined turkey
Remove turkey from brine, scooping some of the herbs and spices from brine solution
and spreading onto the skin of the turkey for extra flavor. Brush turkey with vegetable
oil or melted butter and cook as desired (roasting or smoking) until the internal
temperature reaches 165 degrees F.
You can store a brined turkey in the refrigerator for up to 24 hours before cooking.
Store turkey on a V rack set inside a roasting pan, uncovered.
I do not recommend stuffing a turkey — brined or not — because in order for the
stuffing to reach a safe temperature of 160 degrees F, the turkey itself will be
overcooked.
