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Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.


I did my research and what I learned is that brining the turkey the day before roasting produces the juiciest most succulent turkey. I looked around for recipes and what I found is that many people buy the brine pre-made.


Immerse the turkey completely, cover the top tightly with plastic wrap and put into the refrigerator for 8-12 hours for a 12 lb or less turkey. (9-14 hours for a 12-14 lb turkey, and 15-20 hours for a 20 lbs or more turkey). Turn the turkey over once during brining.


This is a good recipe if this is your first time using a brine and want to start simple. Water and kosher salt are combined with garlic, herbs, and allspice berries to make a juicier turkey with the familiar tastes of the holiday bird.


Recreate this Alton Brown turkey brine recipe for a mouthwatering and crowd-pleasing main dish on Thanksgiving. This foolproof recipe isn't just good, it's certainly the juiciest turkey you'll ever have! The Alton Brown Turkey Brine Recipe You Shouldn't Miss. No Thanksgiving celebration is complete without a delicious turkey recipe.


Add thawed turkey; add enough cool water to cover turkey with liquid. Refrigerate overnight to 12 hours. Remove from brine and let sit on counter about 2 hours before planning to start roasting (see 'Ultimate Roast Turkey' recipe). Nutrition: The nutrition data for this recipe includes the full amount of the brine ingredients.


Brined Turkey Recipes The secret's out: Brine your turkey for moist, tender results every time. Our favorite turkey-brining recipes will show you how, with delicious flavor variations.


HONEY BRINE 1 gallon hot water 1 pound kosher salt 2 quarts vegetable broth 1 pound honey 1 (7-pound) bag of ice 1 (10 to 14 pound) turkey, with giblets removed Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves.


This is where brining comes in. A brine is a very basic solution of water and salt, and by giving our turkey a long and luxurious dunk in this solution, we can actually coax a bit more moisture and flavor into our meal.


Pour the brine over the ice and use a large whisk to blend all of the ingredients. Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as ...