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Over the years, I have cooked our turkeys many different ways. However, the one I have found that produces the juiciest and most flavor filled turkey is the brined method. Have you ever brined a turkey?

Brining a turkey is like giving it a marinating bath. It always results in a turkey that is tender, juicy and very flavorful.

First, be sure to take your turkey out of the freezer a couple of days before you plan to cook it. Leave it in the refrigerator to safely thaw. On average, it will take 1 day per 4-5 pounds of turkey for it to thaw in the refrigerator.

I start the brining process the day BEFORE I plan to cook the turkey.

So lets get started!

Ingredients:

• Turkey (thawed out)
• 4- 32 oz boxes of vegetable stock
• 1/2 cup light brown sugar
• 1 cup kosher salt
• 1 tablespoon whole black peppercorns
• 1 gallon ice water
• vegetable oil

Other items you will need:

• large, leakproof bag to marinate the turkey in (brining bag)
• large cookie sheet or aluminum roasting pan
• large stockpot or dutch oven
• roasting pan
• meat thermometer

How to brine and cook the turkey:

1. The DAY BEFORE you plan to cook your turkey, you will make the brine and let the turkey “bathe” in it overnight.
2. To make the brining liquid you will add the vegetable stock, brown sugar, salt and peppercorns to a large stock pot and bring to a boil. Be sure to stir the mixture periodically to make sure it is all combined.
3. Remove the brining liquid from the heat and allow to cool.
4. Once cool, in a oversized leakproof bag (I double mine just I case), add your thawed turkey breast down. I place mine in a disposable aluminum roasting pan then place on a cookie sheet.
5. Pour the gallon of ice water over the top.
6. Then add the cooled brining liquid.
7. Seal the bag well.
8. Place in the refrigerator for 12-16 hours.
9. Preheat oven to 325 degrees.
10. Remove the turkey from the brining solution (discard the brining liquid) and rinse the turkey (inside and out) with cold water.
11. Place the turkey in your roasting pan.
12. Coat the outside of the turkey with vegetable oil, be generous.
13. Roast the turkey at 350 degrees, until the internal temperature reaches 165 degrees. I use this thermometer. This is about 15 minutes per pound of turkey.
14. Once cooked completely, allow the turkey to rest for about 15 minutes before carving.
15. Enjoy!!!!

I hope your family enjoys this recipe as much as mine does.

You can shop the items I used to cook my turkey here:

I have my Thanksgiving side dishes and dessert recipes HERE.

Come back soon for more recipes, home decor, DIY’s and all the in between.