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

    Ingredients
    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

    Method
    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.

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