How to make it

  • Special equipment: Large Stock pot or other receptacle (5 Gallon plastic bucket with lid works great)
  • The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated).
  • In a large stock pot or 5 gallon bucket, mix 2 Gallons cold water with the salt, rosemary, thyme, celery seed, peppercorns and sugar.
  • Stir well until all the salt is dissolved. Put the turkey in the pot. Cover and place in a cold spot (lower than 40°) or refrigerate and let stand over night or 6 to 8 hours.
  • Remove the Turkey from the brine, rinse well and follow your cooking instructions as normal.

Reviews & Comments 8

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  • whiskyb 7 years ago
    I doubled the ingredients and did a 35lb bird overnight. Juiciest bird we have ever had Thank you
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  • whiskyb 7 years ago
    I'll try this on the weekend, sounds great
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  • spoil_me2 9 years ago
    I was told to do that with my turkey only in my home for thanksgiving I was told I wasn't allowed to touch the bird anymore. ( man thing I think) but I am the dumb one that gets the birds that are 22- 24 pounds. And I cannot put them in the oven nor pull them out of it. I think I might buy another and try it just to see. Thank you for the post and the great idea. k8
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  • deedeec 9 years ago
    Thank you for posting this!!! It's exactly what I was looking for this Thanksgiving! Dee
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  • sday5 10 years ago
    I have always done the salt but never the sugar. I will have to try this.
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  • jenniferbyrdez 10 years ago
    I always did salt and sugar. Love the herbs and spices.
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    " It was excellent "
    pink ate it and said...
    Sounds interesting! A must try!I should also tell you Noir has a Poultry Brine with Citrus posted as well. 2 great Brine recipes needed for the Holidays! Thank You!
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    " It was excellent "
    shirleyoma ate it and said...
    This is how my daughter does her turkey and it is fantastic! Thank you for the post!
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