Honey Herb Turkey Brine
Jump to Recipe
Type: poultry
Prep: 2 hours
Servings:
Level: Medium
Cook:
Steps: 4
Total: 1-2 days
I used to never be a fan of turkey. I thought the meat was always super dry, and dousing it in gravy still didn't do the trick for me. I also never cooked turkey until in my late 20's for a Friendsgiving dinner, everyone voted for me to make the turkey.
We were a diverse group of friends. I'm Vietnamese and didn't grow up eating turkey or cooking it, and my friends were primarily Brazilians or didn't really know how to cook.
I was stressed to say the least and stayed up for days researching on how to cook the perfect turkey. Should I do a dry brine? Wet brine? Should I shove sticks of butter under the skin? That year, after days of research, I came up with the wet brine recipe. The turkey turned out to be the most juicy, flavorful turkey I have ever had.
Over the years, I got more confidence in making the turkey, so I decided to try out other methods. I tried the dry rub method, the butter method, but I've always came back to my signature turkey brine.
If you give this a try, I would love to hear your thoughts! Cheers and Happy Thanksgiving! xoxo, Wynn
HONEY HERB TURKEY BRINE
Ingrediens:
- 1 gallon of water
-6 sprigs of rosemary
- 1 bunch of sage
- 7 sprigs of thyme
- 1 bay leaves
- 1head of garlic, peeled & smashed
-1 cup of honey
- 2 lemons- zested and juiced
- 1/2 cup of kosher salt
- 2 tablespoons of peppercorn
Instructions:
1. Combine all the brine ingredients in a large pot and bring to a boil on high heat. As soon as it has reached a boil, turn the heat off and stir gently to help the salt dissolve fully. Allow the brine to cool to room temperature.
2. Once cooled, pour the brine over your thawed turkey in a brining bag or in a small cooler- in the fridge. Allow the turkey to brine in the liquid at least overnight or 48 hours for a turkey 20 lbs or more.
3. The next day, remove the turkey from the brine, brushing off any herbs, peppercorns, or other bits from the brine that might be stuck to it. Pat it dry and allow to come to room temperature before putting it in the oven. About 60-90 minutes.
4. Cook your turkey according to your desired recipe! AND don't forget to save the turkey carcass to make the best Pho Broth ever!
INGREDIENTS:
-
1 gallon of water
-
6 sprigs of rosemary
-
1 bunch of sage
-
7 sprigs of thyme
-
1 bay leaves
-
1 head of garlic, peeled & smashed
-
1 cup of honey
-
2 lemons- zested and juiced
-
1/2 cup of kosher salt
-
2 tablespoons of peppercorn
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DIRECTIONS:
-
Step 1:
Combine all the brine ingredients in a large pot and bring to a boil on high heat. As soon as it has reached a boil, turn the heat off and stir gently to help the salt dissolve fully. Allow the brine to cool to room temperature. -
Step 2:
Once cooled, pour the brine over your thawed turkey in a brining bag or in a small cooler- in the fridge. Allow the turkey to brine in the liquid at least overnight or 48 hours for a turkey 20 lbs or more. -
Step 3:
The next day, remove the turkey from the brine, brushing off any herbs, peppercorns, or other bits from the brine that might be stuck to it. Pat it dry and allow to come to room temperature before putting it in the oven. About 60-90 minutes. -
Step 4:
Cook your turkey according to your desired recipe!
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