Thanksgiving Turkey Brine

Recipe View Combine the water, chicken broth, and kosher salt in a large, food-safe 5-gallon bucket with a lid. Stir vigorously until the salt is completely dissolved. (approximately 5 minutes)

Recipe View Add the minced garlic, dried rosemary, dried minced onion, dried basil, dried savory, dried marjoram, dried thyme, dried tarragon, dried oregano, ground black pepper, and coriander seeds to the brine. Mix well to ensure the spices are evenly distributed. (approximately 2 minutes)

Recipe View Stir 2 cups of ice into the brine to help chill it down quickly. (approximately 1 minute)

Recipe View Gently place the whole turkey into the brine, ensuring it is fully submerged. Fill the cavity with the brine. If necessary, add more ice to the bucket to completely cover the turkey. (approximately 5 minutes)

Recipe View Secure the lid tightly onto the bucket. Swish the bucket from side to side to help distribute the chilled water and ensure even brining. Refrigerate the turkey in the brine for 12 to 24 hours. Replenish the ice every 2 hours as needed to maintain a cold temperature. (brining time: 12-24 hours)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (approximately 15 minutes)

Recipe View Remove the turkey from the brine and thoroughly pat it dry with paper towels. Discard the used brine. (approximately 5 minutes)

Recipe View Place the turkey on a rack inside a roasting pan. (approximately 2 minutes)

Recipe View Bake the turkey in the preheated oven, basting it every 30 to 40 minutes with pan drippings or melted butter, until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh. This will take approximately 5 to 6 1/2 hours, depending on the size of your turkey. Use an instant-read thermometer to ensure accuracy.

Recipe View Once cooked, remove the turkey from the oven, loosely cover it with a doubled sheet of aluminum foil, and let it rest for 5 to 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (resting time: 5-10 minutes)