Succulent roast turkey; my secret? Brining!! Yup, I was new to it but now I’m hooked. New to brining? Here’s an explanation and breakdown for you. Oh and it’s not just for turkeys. Beef is the only meat that it doesn’t work well with.

What Is Brining

Brining is a salt marinade which causes the meat tissues to absorb water and flavorings by breaking down the proteins.  This is why brining is a popular method of preparing a turkey because any moisture loss while roasting  still produces a juicy and flavorful turkey.

Do not brine a pre-seasoned or kosher bird.

Brine Time

A good rule of thumb is at least one hour per one pound of meat. I tend to do two hours per pound personally. Brining past that might make it salty or mushy.

Succulent Roast Turkey Brine

1 12 – 13 pound turkey

1/2 cup sea salt (do not substitute any other kind of salt)

8 tablespoons of brown sugar or coconut sugar

3 tablespoons of garlic, chopped

2 tablespoons apple cider vinegar

1 bunch of sage and rosemary (or 1/2 tablespoon each dried)

1 large bay leaf

1 cinnamon stick

couple of chilies (optional)

13 cups of water

Because brine is very salty, you must use a nonreactive container such as:

  • cooler
  • stainless steel pot
  • glass bowl
  • ceramic bowl
  • stainless steel bowl

Use a heavy ceramic bowl or plate to weigh down the meat so it is completely submerged in brine. I personally use a cooler as it also keeps it cold while it’s brining because my fridge is not big enough.

Prepare Brine

*Entire brine time about 48-50 hours.

Bring water to a boil with all the ingredients except the turkey.

Let it cool and add 4 cups of ice.

Add turkey to your brining container; cooler, stainless steel or glass pot or pan. Pour brine over the turkey ensuring that the entire bird is covered and submerged.

For 12-13 lb turkey, refrigerate about 48-52 hours, then remove from brine and allow turkey to come to room temperature before roasting.

Brine Tips

Use these helpful tips to maximize your brining experience.

  • Make sure you refrigerate your brine and meat.
  • Rinse meat after brining.
  • Pat meat dry with paper towels after rinsing.
  • Use kosher salt or sea salt. It does not contain additives, like table salt.
  • Make sure the meat is completely covered by the brine solution.
  • Do not reuse brine.
  • For full benefits of brining do not cut back on salt.

To Roast

*Entire roast time 3 1/2 to 4 hours.

Grass-fed butter (cow, goat, sheep); enough to rub entire bird inside and out with

1 cup chicken bone broth

Preheat oven to 450 degrees. Place your rinsed and patted dry turkey in a roasting pan. Rub your entire bird inside and out with butter; make sure to get every nook and cranny. Pour the broth into the bottom of the roasting pan and place pan in oven on rack at lower third of oven. You don’t need to add any other seasoning because of the brine.

Roast at 450 for about 25 minutes untouched then turn temperature down to 350 degrees. Roast at this temperature for about and hour to hour and a half. Now turn oven down to 300 degrees to finish; this gives you a nice evenly browned turkey.

Entire cooking time will be about 3 1/2 to 4 hours, depending on your oven. Remove bird from the oven and let rest for about 15 minutes before placing on platter and carving.

See my Simple Stress Free Holiday Menu for full menu suggestions and recipes.

Enjoy!

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