Start your FREE trial. Fine Cooking. Sign Up Login. Featured in our Thanksgiving Guide. Servings: twelve to fourteen. Preparation Make a basic brine: In a 6-qt. Put the pot over high heat and stir occasionally until the salt and sugar dissolve. Remove from the heat and let cool. Stir in another 2 qt. Soak the turkey in the brine: Remove the neck, giblets, and tail if present from the turkey; reserve them for making the turkey broth.
Discard the liver. Rinse the turkey well. Double up two turkey-size oven bags and then roll down the edges of the bags a bit to help them stay open. Put the bags in a heavy-duty roasting pan and put the turkey, breast side down, in the inner bag. Pour the brine over the turkey have someone hold the bags open for you, if possible. Gather the inner bag tightly around the turkey so the brine is forced to cover most of the turkey and secure the bag with a twist tie.
Secure the outer bag with a twist tie. Refrigerate the turkey in the roasting pan, to catch any leaks for 12 to 18 hours. Make the sage butter: In a medium bowl, stir all the ingredients until well combined. Refrigerate if making ahead. Remove the turkey from the brine, rinse it very well, and pat it dry with paper towels.
Discard the brine and oven bags. With your hands, gently loosen the skin from the turkey breast and legs, being careful not to tear the skin. Use one hand to distribute the sage butter under the skin and use your other hand outside the skin to massage and smooth the butter as evenly as possible over the turkey breast and as much of the legs as you can get to. Tuck the wings behind the turkey to secure the neck skin and loosely tie the legs together. The gravy was so good and I'm not a real big fan of gravy.
I admitted to my husband toward the end of dinner that I had changed the brine recipe and his response was "Well, looks like you found a keeper". Definitely easy and definitely worth trying! Suzanne Marie. I started hosted thanksgiving when I moved into my house 5 years ago for about 23 ppl.
I always get a 23lb turkey double this recipe and it turns out juicy and delicious! This photo is from on my 1st try and I haven t wanted to change it up ever since!
Very simple. Shelley Merryfield. I buy my turkey already brined but otherwise follow these directions. I think it turns out much better this way than the traditional from the beginning. Best turkey I ever cooked!! So tasty and moist.
We usually have lots of white meat left over but not this time. My first time making a turkey for thanksgiving so I had to try something simple but delicious.
I did my trial and it came out great! I'm excited for my second turkey on thanksgiving using this recipe! Treasure L Brooks. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. You want to be able to at least remove the bag of giblets from the cavity so you can get the brine everywhere.
Give your bird a day in the fridge, or run it under cold water just until you can make that happen, then pat dry and proceed. Use kosher salt for a brine—never fine table salt. Kosher salt is the better salt for any brine for a range of reasons. The size and structure of salt crystals will vary by brand and so too will measurements. For a lb. To speed up the brining process a tiny bit, gently loosen the skin from the flesh and rub the salt directly on the meat.
Looking for a fancier, more flavorful experience? Some turkey recipes call for adding sugar white or brown to the dry brine. Use up to one-quarter the amount of salt you used. You can add aromatics such as finely grated citrus zest or spices think black pepper, crushed fennel, mustard, or coriander seeds, sumac, juniper berries, red pepper flakes to the mix too.
Avoid softer herbs no parsley, cilantro, or basil that could add too much moisture, but feel free to add hardier fresh herbs like finely chopped rosemary or thyme—or any dried herbs you like.
Whisk the sugar, aromatics, and your measured amount of salt together in a small bowl, then sprinkle the salt mixture all over your soon-to-be bronzed-and-beautiful Thanksgiving turkey. Be sure to rub your dry brine into all the crevices and inside the cavity too.
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