holiday | main course | turkey

Whole Turkey Brine

Prep Time: 30 minutes Cooking Time: Refer to Poultry Pointers Varied Servings servings

Products Included In Recipe


1 Granny's turkey, fresh or thawed
1 1/2 cups | 375 ml onion, coarsely chopped
2 tbsp | 30 ml garlic, chopped
1/2 cup | 125 ml sea or kosher salt
1 tsp | 5 ml black peppercorns
1 tsp | 5 ml coriander seeds
2 bay leaves
4 sprigs fresh thyme
1/4 cup | 65 ml brown sugar
8 cups | 2 l water
12 cups | 3 l ice water


Combine all the brine ingredients except water in a saucepan. Add 2 l of water; bring to a boil and simmer for 15 minutes.
Chill the brine by adding ice water and placing it in a cool place until cold.
Remove the neck and giblets from the turkey and place it in a large pot, food safe container or a brining bag.
Add the pre-made brine so that it covers the bird and store in a refrigerator for approximately 24 hours.
Rinse the turkey with cold water, pat dry with paper towel and then coat the turkey with olive oil, unsalted butter, or a rub, as desired.
Oven roast, barbecue, or smoke the turkey according to standard cooking instructions.
A meat thermometer should read 170°F (77°C) inside the inner thigh, away from any bones, when the turkey is fully cooked.
Allow the turkey rest for 20 minutes before carving.

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