Can i brine a seasoned turkey

Thanks so much for posting it! You should not stuff a brined turkey or your stuffing will get very salty. Just cook it in a separate dish. This advice is from my own experience but you should rinse the turkey very well with fresh water after removing it from the brine and letting it dry. One last thing to keep in mind is you should plan to make gravy separately. If you are using the drippings to make gravy, the gravy will also be too salty. I normally only use some and taste before adding more drippings.

Happy Brining. Can this be used on a 16lb. Thank you,. Hi, I just purchased a beautiful fresh 17lb Turkey today Tuesday I will not be cooking it until Saturday. Is this too long to leave it fresh? It will probably be in the brine for 72 hours. Should I take it out of the brine on Friday afternoon to dry before starting to cook it Saturday morning? It should be ok in the brine if you add extra water and keep it very cold. Yes, then take it out of the brine to dry on Friday. So, I am buying my turkey today.

I live in minnesota…. As long as the temperature stays at or under 40 degrees, it should be fine. I would just be worried about critters getting it! We have bears and coyotes here.

This time I had to submerge turkey in 4 gallons of water to cover in a cooler. When you said earlier to double the brine but the species would be okay, what exactly were you referring to?

Thanks for sharing!!!!! Wow, can not wait to try this recipe. I have a question. I have a large stockpot that I can use instead of a cooler. May I just place the brine and turkey in the fridge? Would I still need to add ice? I am very excited to try this recipe! Do you think there would be a difference if I boiled the brine first and let it cool before placing the turkey in? Interesting idea! That might intensify the flavors if you plan to brine for a shorter period of time.

Hey there! Is it ok to brine these types of turkeys with this recipe? Then I found others saying they have brined a butterball and it was the best ever. Is your recipe intended only for fresh or fresh frozen birds without a solution containing salt? Do you know of anyone who has tried it and what the results were? Thanks and I appreciate your detailed recipe! I have never had an issue with brining a turkey. Hope this helps! I had to add an additional gallon of water to cover the turkey fully in the water.

Should I double the brine recipe Or just add more salt? Does the turkey need to be defrosted all the way before brining? Also, can I still use a turkey bag when I cook my turkey if I do this? Hope I helped. If you start it today Tuesday and leave it in the fridge or cooler with ice it will continue to defrost and be ready to cook Thanksgiving.

Yes, you only need ice if you are brining the turkey in a cooler. Nah - House of Everything. I have a 15 pound turkey and would like to try brining in a cooler.

If the cooler needs gallons of water to cover the bird, do I need to add more salt and seasoning? Or, just stay with the 1 cup salt and listed seasonings? Yes, I might double the brine recipe for this size of cooler.

The brine will dilute as the ice melts, but you should still have plenty of seasoning for a perfectly brined turkey. This brine is our favorite to use on our turkey at Thanksgiving! The turkey is so juicy and flavorful! So I failed to give myself as much time as I needed — so I had to call for reinforcements which combined a few different recipes and wow… sometimes multiple cooks in the kitchen was the BEST combination!

So here it goes…. Add the rest of the water in the base of the turkey. Sprinkled with Montreal steak spice and Done! Then I placed bird into a degrees oven and cooked it uncovered for 30 minutes. This brought the temperature of the bird up quick and gave it its gorgeous color! I then added my lid. Turned the oven down to and cooked it for another 1.

Basting every 30 mins At that point I checked my thermometer. It read I pulled it out and let rest for about 45 mins. When I took the lid off — oh my word the smell of the cinnamon, Apple, onion mixture was beyond expectations! My turkey was falling off the bone cooked to perfection! Then add your foil. Place into your oven to reheat and your meat will get warm and NOT dry out.

How COOL is that!!! You can also warm up anything that way. Anyways message is long but it will NOT be wasted!

All the comments have been helpful but nobody has asked if you can brine a butter infused turkey. I imagine you can because everything remains chilled and plan to try it placing it frozen, into a stock pot with the brine, into the fridge for a few days. Likely 5. Any thoughts? I tried this brine for the 1st time on Thanksgiving last year. I have tried turkey in every way imaginable and this recipe is by the greatest.

I had guess over who said they do not eat turkey but they could not stop eating the one I cooked with this recipe. I am planning in having turkey for the Saturday before Superbowl, saving the left overs carcas and bones for a soup on Superbowl Sunday. Perfectly flavored, tender, juicy, wonderful! I normally add a little bit of water to the bottom of the roaster. The turkey juices will drip down and collect in the pan for later use. Easy recipe, makes flavorable turkey stock from bones and skin later.

I used dried and freeze dried spices, and doubled the water. Also made great gravy. It might be too strong if spices are used full strength, but we prefer subtle flavors. This brine made my turkey so good everyone raved about the flavor. I will definitely use this recipe from now on. So good!! Made this for our 16 pound turkey this week and just brined it in a big stockpot in my fridge for 24 hours. I was worried to leave it in too long and be too salty, but it was amazing!

So juicy and tasty! I just took my bird out of the brine and gonna let it dry. Do you let the turkey come to room temperature before rosting or take it out of the fridge and into the oven? Thanks in advance. Absolutely, you should brine it before frying. Just make sure to give it ample time to dry out before placing in the fry oil.

I would use less water to make sure the brine is strong. Brine for hours. Then let the turkey dry out several hours before roasting. This will be the 5th time I have used this brine and I will never make a turkey without it! But this year I am going to make a turkey breast instead of a full bird, is there anything I would need to change with the brine or time for the smaller size?

I am doing turkey pieces this year, 4 wings, 2 thighs and 1 breast all bone in all from Whole Foods. Should I change anything as to amount of salt?

Hi, I have 8 gallons of water in the cooler. Should I double up on the brine ingredients or just the salt? Is it 1 cup of salt per gallon for 24 hour brines? Planning to use this for my Thanksgiving this year. Does turkey need to be thawed before brining?

You can put a frozen turkey in the brine and let it thaw as it brines, if you give it enough time… Maybe days. If i have a frozen 20 pound turkey how long does it need to be in the brine for it to defrost and brine?

Will the ice last more than 3 days or do i need to keep adding ice as each day? I would put the turkey in the brine about 5 days before cooking. The amount of ice needed will be determined on the quality of your cooler and where you keep it. Check the water every day and add ice if the water is not ice-cold.

I used this brine once back in August this year on a 20lb turkey which I cooked in my smoker and it turned out amazing.

It was hands down the most flavorful and juiciest turkey I ever made and the family loved it. I will brine those turkeys Wednesday night. All turkeys will be smoked again in my pellet smoker.

Thanks for sharing this recipe. Totally the best brine ever! How big of a cooler do I need for a 13 lb Turkey? Also, howling does it take to dry the turkey? You can use a quart cooler for most turkeys. Then I always dry it overnight before Thanksgiving. My turkey is 22 lbs. Would it be wise to use 3 gallons of water and 3 cups of salt? Would I add more herbs and spices as a result? Also, I only h and very one oven and need it for all the other side items, so I use a roaster to cook my turkey…..

I used your brine recipe and it was delicious!! Had to hunt for juniper berries Walmart. What I did different were; used Kosher salt 1cup, 3 cups of apple cider and 2 gallons of water. Brine 2 days. Dry 1 day. The cooler method is awesome. I used 3 iced water bottles. Had to a changed them every 12 hours to keep cooler at 40 degrees.

I did it all in the basement near laundry sink except the baking part. Bake time was 3hr 20mins for 19lbs. Thank you very much!! Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads.

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Other Ingredients to Use in Turkey Brine Clementines instead of oranges Rosemary instead of—or in addition to—sage Juniper berries Coriander Fennel Making Gravy from Brined Birds Drippings from brined birds will be saltier than drippings from unbrined birds. How to Store Leftover Turkey Brine We don't recommend storing and reusing brine that has been used for raw turkey or any other raw bird.

More Recipes to Use This Brine! Save It Print. Prep Time 5 mins. Cook Time 10 mins. Total Time 15 mins. Servings 12 to 20 servings. Prepare the turkey for brining:. Prepare the brine ingredients:. Prepare the brine concentrate:. Cool and then dilute the concentrate to make the turkey brine:. Pour the brine over the turkey:. Brine for 12 to 24 hours:. Remove the turkey from the brine and rinse:.

Roast the turkey as usual:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do.

I'm a fan—would recommend. I have used this for at least 5 years and it has always come out perfect! I used this brine last year and loved it. I plan on using again this year. I followed it exactly.

I found lots of interesting information here. The post was professionally written and I feel like the author has extensive knowledge in this subject. I have brined many time over the years with great success. But this brine recipe is by far the most delicious. I left out the juniper berries and substituted anise seeds for fennel since that's what I had and I didn't have mustard seeds either so just left those out but the rest I followed to the letter.

Also made the best gravy I've ever had. I will be using this again and again. I buy only local, organic birds never frozen and they definitely benefit from a good brining. I start my brine on Tues for max flavor. I heard 2 hours for every pound.

I do not use another brine because this is amazing! Rave reviews from everyone! Love this brine! I start the brine 48 for the max flavor. I use an ice chest and add ice as needed. Simply put the most remarkable recipe ever. For the past tree years I have used this recipe for my Turkey - no matter what holiday.

As I cook mine in a bag, you have to make gravy separately. I've left it in the brine for as many as three days Absolutely fantastic! My family couldn't stop raving over this turkey! It was super-moist with tons of flavor. I couldn't find juniper berries and I didn't use any wine I added some fresh rosemary. I was worried about space in the fridge, so I bought a five-gallon bucket with lid at a home improvement store and put the bucket in a cooler.

I kept the cooler packed with ice and it all worked out fine. I highly recommend this recipe for making an outstanding turkey! Best Turkey I ever made! It takes a little time but well worth it! This was the first turkey I ever made 3 years ago, and it was such a hit that I've been the designated Turkey maker each year since!

Everyone goes crazy over this recipe! It's so juicy and tender, and has the best flavor ever! I love the wine in it! And the gravy that goes along with this recipe is also the best I ever had! I use the brine every year since I first saw this 3 years ago. There is so much juice at the bottom that I never worry about not having enough for gravy, I do not even need to make turkey stock because of it.

The best part is, you can add whatever else you want to the brine to give your turkey a different flavor each year! Last year I hosted my first thanksgiving for my husband's family in our little brooklyn apartment. I used this brine and totally knocked the socks off my in-laws! Even my mother-in-law who hates Martha had to admit it was the best turkey she ever had.

This year my own family is coming, and I can't wait to use this again. I'm pretty sure I'll be hosting thanksgiving every year once word of my mad turkey skillz gets around. I'm going to need a bigger apartment. I couldn't find them in ANY grocery. I want to try this recipe. I see the brine calls for Riesling, the gravy also calls for Rieslling I see the brine calls for Riesling. I've used this recipe for my last 4 turkeys and will be doing again for christmas.

I cook pound turkeys i don't alter the recipe for the larger ones and they don't come out salty at all and neither does the gravy made from the drippings. Completely worth the extra effort. This was my first time making a turkey and I was having nightmares about it!

I followed this recipe exactly without the bag and put my baby 14 pound turkey in a big stockpot. It didn't come out salty at all, you just have to make sure you wash the turkey well inside and out before you cook it. I was very excited to brine this year and the turkey was moist and tasty!!

My Tom was only 13lbs and I altered the recipe accordingly, but Almost to disapointment. The deeper into the breast we went the better it got, but, overalll I will be looking for a different 'marinating' recipe for my next turkey, but I am hooked on early preparation. If you roast to you will have over cooked it. I can found juniper berries on the juniper trees in my back yard! Back this year to follow this brine mixture Everyone loved the extra moisture and flavor the bird had and it was all due to the turkey salt water bath 24 hours prior.

It's worth the extra effort to do a brine. Happy Holidays to All. I cleaned out a drawer in my crisper to soak my turkey last year by this recipe. Line the drawer with a turkey bag and follow the recipe. It was moist and beautiful and easily the star of the show. Thanksgiving was my first attempt at brining. I used a Organic Turkey and bought all of the brine ingedients with the exception of the wine at our local health food store.

I used to think it would be too much work, but it was real easy. I used my turkey fryer pot placed into a larger cooler and kept ice around it.

I always use a Nesco roaster which makes it very tender but the brining made It the best roast turkey I have made. Very flavorful,tender and juicy. This was the first time I had attempted to brine a turkey and it was worth the extra effort. I didn't get to use juniper berries because none of the grocery stores carried them, i looked everywhere.

I think it made all the difference in the world! It was so tender and juicy. I will never make a turkey again without brining! I made this turkey for Thanksgiving the second time in my life that I brined a turkey. I used Martha's other brining recipe several years ago.

For this recipe, the brine was easy to prepare. I already had the juinper berries that I needed for another recipe. The turkey tasted great!! Lots of rave reviews. I will use this again and again. That one calls for brining time of 72 hours. I tried it for about 55 hours because I didn't have enough time. It was absolutely the best turkey I have ever had. Most amazing to me was that my wife, who doesn't care for turkey at all, actually liked it.

This recipe is fabulous! Very aromatic-not salty all.