Best Turkey Brine Ever

If you have never brined your turkey before, this is the year to start. For a holiday where your turkey is the star you need to make sure it is moist and full of flavor. The only way to do that is to brine. Think of it as a marinade for your bird. This is my favorite brine because it is so easy and flavorful. Get a large pot or good sized bucket for the turkey and brine. I've even heard of people lining containers with thick plastic trash bags full of brine. Just make sure you have plenty of room in your fridge for your turkey to soak.

Bay and Lemon Brined Turkey

1 (12 to 15-pound) turkey

For the brine:
2 gallons water
1 cup sugar
1 cup kosher salt
2 lemons, sliced in 1/2
4 bay leaves
3 cinnamon sticks
Small handful cloves

Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight. Martha Stewart brines turkeys for up to 24 hours so don't sweat it if you like to sleep in.

Preheat oven to 350 degrees F.

Remove turkey from brine and transfer to a roasting pan with a rack. Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3 1/2 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil or butter-soaked cheesecloth. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.

Comments

[Josh]

I'm a little scared, but I'm going to try brining this year.

[Stephen J. Xanthos]

So does the turkey have to be fully immersed in the solution? Should it be remixed/shifted/anything during its happy little bath?

[Bloghungry]

It's best to keep your turkey as immersed as possible. If a tip is sticking out it's not the end of the world. I usually flip it 1/2 way into the brining process, but I don't think that is required.

[Stephen J. Xanthos]

Hmm...okie dokie. I'm goin' for it.

You may get a panicked email sometime during the afternoon of the 27th. ;-)

[Jeff]

Happy Birthday, BTW. I always remember yours, cuz it's mine, too!

[Meagan]

Hey BH! I am in charge of the turkey at my family gathering this year and I am going to take the brining plunge. Even though the fam thinks its a lil crazy. Two questions - one, do you have to boil the water with the salt and sugar first so that they dissolve? And two- if I make a bigger turkey (cause any family dinner with my fam is atleast 25 people) should I just increase the ingredients proportionally? Thanks!

[Bloghungry]

Meagan-

You shouldn't have to double it. I usually get the biggest bird in the store too because it isn't that much more money and I love leftovers.

It should be enough brine, but if not just mix up a little extra and pour it in it doesn't have to be an exact science.

[Kevin]

I brine in a big portable beach cooler full of brine turkey and bags of ice. You have to leave the ice in the bag so it doesn't water down the brine. It saves a lot of room in the fridge.

[Jon]

It worked great. Best turkey ever. Thanks 4 the tips.

[Bob Boyle]

My family loved how juicy and tender the bird was. After brining the turkey for about 18 hours, I injected butter and then cooked it in a cooking bag. I'll cook two more turkeys this holiday season the same way. Thanks.

Bob