How To Make Brined Thanksgiving Turkey
Serve a flavorful and tender turkey for this year’s holidays with our Brined Thanksgiving Turkey Recipe! Brining turkey is work, but it’s totally worth it!
Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stockpot.
Add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
Pour enough ice into a large food-safe container to about half-full. Pour chicken broth mixture over the ice, then stir to cool liquid completely and evenly.
Gently lower turkey into the liquid with the breast facing down.
Brine turkey for 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
Preheat oven to 500 degrees F.
Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl. Loosely stuff into cavity of turkey.
Move the turkey to a shallow roasting pan. Lightly coat the turkey’s skin with olive oil.
Bake the turkey in the preheated oven for about 30 minutes, or until the skin on the breast of the turkey is golden brown.
Reduce heat to 350 degrees F, then cover turkey with aluminum foil, and continue roasting for about 6 hours, until the turkey is no longer pink at the bone and the juices run clear.
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing.
Serve and enjoy for Thanksgiving dinner.
When roasting the turkey, an instant-read thermometer inserted into the thickest part of its thigh should read 180 degrees F.
- Calories: 773.77kcal
- Fat: 28.13g
- Saturated Fat: 6.90g
- Trans Fat: 0.26g
- Monounsaturated Fat: 10.54g
- Polyunsaturated Fat: 6.71g
- Carbohydrates: 34.26g
- Fiber: 3.17g
- Sugar: 26.70g
- Protein: 92.76g
- Cholesterol: 302.39mg
- Sodium: 2386.10mg
- Calcium: 98.88mg
- Potassium: 1197.51mg
- Iron: 4.32mg
- Vitamin A: 77.29µg
- Vitamin C: 6.89mg
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