Brined Turkey

Brined Turkey


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Put away that turkey rub and baster. This year BRINE your turkey a day in advance for one of the best Thanksgiving creations since deep fried turkey. This process keeps your turkey mouthwateringly moist and perfectly seasoned.

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Time needed

1 days preparation + 4 hour cooking

Serving Size / Yield

10-12 servings


  • 16 C. water
  • 1 T. paprika
  • 1 T. chili powder
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1 T. oregano
  • 1 T. thyme
  • 1 T. cayenne pepper
  • 5 garlic cloves, minced
  • ¼ C. brown sugar
  • ¾ C. kosher salt
  • 4 C. ice
  • 1 turkey, cleaned

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Begin by rising the turkey with cold water then place it in a brining bag inside a large baking dish in case of spills. Bring the water to a boil in a large stockpot and then whisk in all spices (paprika, chili powder, garlic powder, onion powder, oregano, thyme, cayenne pepper, garlic cloves, brown sugar, and salt). Boil mixture for about 15-20 minutes and after remove from heat and cool for an additional 10 minutes. Add ice to cool down mixture to room temperature. Once brine is room temperature, carefully pour into brining bag. Twist bag closed until the entire turkey is submerged in the brine then tie the bag tightly with twine to keep the turkey submerged. Refrigerate for at least 24 hours. When you are ready to remove the turkey from the brine rinse it lightly with cold water then bake for at least 3-4 hours at a 425 degree heat.

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