Wine Brined Grilled Turkey Recipe

Name: Wine Brined Grilled Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE WINE BRINE:; 1 gallon Vegetable Stock; 1 cup Sea Salt; 1 cup Brown Sugar; 1 Tablespoon Black Peppercorns; 1/2 Tablespoons Allspice Berries; 1 Tablespoon Candied Ginger; 1 bottle (750ml Size) Dry Wine, Such As Pinot, Riesling, Etc. (Reserve 1 Cup For Butter); 1 gallon Ice Water; FOR THE TURKEY:; 1 Small (about 14 To 18 Lb. Size) Turkey, Small Enough To Fit In Your Grill; 2 sticks Cinnamon Sticks; 1/2 Onion, Sliced; 1/2 Red Apple, Wedged; 1 Orange, Wedged; 1 Lemon, Wedged; 1 cup Water; 1 bunch Fresh Poultry Herbs (Rosemary, Sage And Thyme); Cheesecloth; 1 stick Butter, Melted; 1 cup Wine

Servings: persons

FOR THE WINE BRINE:
1 gallon Vegetable Stock
1 cup Sea Salt
1 cup Brown Sugar
1 Tablespoon Black Peppercorns
1/2 Tablespoons Allspice Berries
1 Tablespoon Candied Ginger
1 bottle (750ml Size) Dry Wine, Such As Pinot, Riesling, Etc. (Reserve 1 Cup For Butter)
1 gallon Ice Water
FOR THE TURKEY:
1 Small (about 14 To 18 Lb. Size) Turkey, Small Enough To Fit In Your Grill
2 sticks Cinnamon Sticks
1/2 Onion, Sliced
1/2 Red Apple, Wedged
1 Orange, Wedged
1 Lemon, Wedged
1 cup Water
1 bunch Fresh Poultry Herbs (Rosemary, Sage And Thyme)
Cheesecloth
1 stick Butter, Melted
1 cup Wine

1
Start the day before by making the brine for the turkey.
2
Bring vegetable stock, salt, brown sugar, peppercorns, allspice and candied ginger to a boil to combine flavors. Cool the brine.
3
Clean the turkey; remove organs and rinse inside and out. Place turkey breast side down in a clean 5-gallon bucket (or large pot). Pour brine over turkey. Reserve 1 cup wine and set aside. Add remaining wine and cold ice water. Cover and store in refrigerator or cool place for 24 hours. Turn bird occasionally to cover with brine.
4
Remove turkey from brine; pat dry with paper towels. Let stand at room temperature for 1 hour.
5
Put cinnamon sticks, onion, apple, orange and lemon into a glass bowl and microwave for 4 minutes. Put the mixture inside turkey with the herb bundle.
6
Unfold the cheese cloth to form a double layer blanket for the bird. Stir together melted butter and reserved 1 cup wine in a medium bowl. Immerse cheesecloth in butter mixture; let soak. Drape cloth over the breast and legs of the turkey.
7
Grill in a roasting pan with water. A 10 to 16 pound turkey will take 2 to 3 hours to grill on medium-high heat. Cook until the internal temperature reaches 180u00b0F in thigh and 165u00b0F in breast. When done, remove cheesecloth and let stand for 15 minutes before carving.
8
Enjoy!

616

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: FOR THE WINE BRINE:, 1 gallon Vegetable Stock, 1 cup Sea Salt, 1 cup Brown Sugar, and more.

Yes, Wine Brined Grilled 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.

That's it — enjoy your meal!

Wine Brined Grilled Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions