Brined turkey

    12 hours 20 min

    Soak your turkey in heavily salted water with herbs to achieve a tender, moist centrepiece when roasted.

    1 person made this

    Serves: 16 

    • 2L water
    • 450g coarse sea salt
    • 200g granulated sugar
    • 6L cold water
    • 3 sprigs fresh rosemary, or more to taste
    • 3 sprigs fresh thyme, or more to taste
    • 1 tablespoon crushed garlic
    • 1 teaspoon ground allspice
    • 1 teaspoon ground black pepper
    • 1 (7.5kg) whole turkey, neck and giblets removed

    Prep:20min  ›  Extra time:12hr marinating  ›  Ready in:12hr20min 

    1. Bring 2 litres water to the boil in a large pot; stir salt and sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your fridge. Pour 6 litres cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice and black pepper.
    2. Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
    3. Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Yes!! Loved it however I added organic garlic, celery & onion FABULOUS!!!!  -  23 Dec 2017  (Review from Allrecipes US | Canada)


    Took a while, but WELL worth it! All my turkeys will be brined from now on.  -  21 Dec 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate