Brined Turkey – a delicious recipe with turkey, gallon of hot tap water, sugar, salt, of ice, vegetable broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine, first three ingredients until salt dissolves. add ice and broth. Submerge turkey and brine fo 24 to 36 hours.
2
Preheat oven to 500*. Rinse bird and stuff with celery, carrots, onion and herbs. Create breast plate from heavy duty tin foil (shiny side up). Remove. Lubricate with olive oil, salt and pepper. Place turkey (neck side first) into oven for approximately 30 mins.
3
When breast is nicely browned, remove. Place breast plate, insert thermometer through plate into the deepest part of the breast. Reduce temperature to 350*. Set thermometer for 161*. Let set for at least 30 mins prior to cutting.
4
An 18 lb bird should finish in 2 1/2 hours from temperature reduction.
4044
kcal
Calories
143
g
Fat
43
g
Carbs
602
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 18 lb turkey, 1/2 gallon of hot tap water, 2/3 cup sugar, 1 lb salt, and more.
Yes, Brined Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
