How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gin Brined Turkey?

You need 11 ingredients. The key ingredients include: 1 12 to 14 pound turkey, 1 liter high-quality gin, 1 liter water, 2 cups kosher salt, and more.

Is Gin Brined Turkey suitable as meat & poultry?

Yes, Gin Brined Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Gin Brined Turkey?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gin Brined Turkey Recipe

Name: Gin Brined Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 to 14 pound turkey; 1 liter high-quality gin; 1 liter water; 2 cups kosher salt; 1/4 cup honey; 3-4 sprigs fresh sage, rosemary, and thyme, crushed; 1 lemon and 1 lime, sliced thin; 1 apple, quartered; 4 cloves garlic, crushed; 1/2 teaspoon juniper berries; 1/2 teaspoon peppercorns

Gin Brined Turkey

Eats Now Editorial Team · 216 kcal · Meat & Poultry

1
In a very large working bowl, combine gin, water, and salt. Stir with a wooden paddle to dissolve the salt. Add the honey and stir to dissolve as well.
2
Add all the aromatics to the brine: the thyme, rosemary, sage, juniper berries, peppercorns, lemon, lime, apple, and garlic. Make sure the fruit and the garlic are slightly crushed so they will release their flavors.
3
Put the turkey in a brine bag and then put it in a food safe large bucket, ice chest, or big bowl. Pour the brine over the bird, seal the brine bag and put it in the fridge. If you have the bird in an ice chest, pack it with ice.
4
Let the bird hang out in the brine for at least 24 to 48 hours. Four hours before you are going to roast the bird, remove it from the brine. Rinse, pat dry with paper towels and place in the roasting pan.
5
For crispy skin, it is important to return the turkey to the fridge for a couple of hours uncovered so the skin has time to dry out. Bring the turkey out of the fridge at least an hour before you roast it-your turkey will turn out better for it.
6
I always add compound butter under the skin of my turkeys. You can also rub the skin with oil and salt and pepper. Be sure you have turkey broth in the base of your roasting pan for basting. I added a few shots of gin as well to flavor the broth and the future gravy.
7
It never hurts to stuff some aromatics inside the bird-I put an apple, a lemon and an onion inside my bird-all halved or quartered.
8
Use your preferred roasting method, or use what we did: Preheat your oven to 450u00b0F, then reduce the temperature to 350u00b0F and roast the turkey for 80 minutes, basting intermittently. Check on the turkey and roast for another 35 to 40 minutes-or until breast is 150u00b0F and the thighs are 165u00b0F. Let rest 20 minutes before carving. Use the gin flavored drippings to make a ginny gravy. Happy Ginsgiving!

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

Gin Brined Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

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