Thanksgiving is just around the corner, and if you’re looking to elevate your holiday feast, I’ve got the perfect recipe for you: my foolproof best brined turkey. This is a recipe I’ve been perfecting for years, and it consistently delivers the most succulent, flavorful turkey you’ll ever taste.
Why Brining Makes a Difference
Brining is a simple process that involves soaking the turkey in a saltwater solution before cooking. This helps to infuse the meat with moisture and flavor, resulting in a juicy, tender bird. Additionally, brining can help to tenderize the meat and ensure even cooking.
A Family Tradition
I’ve been using this same brined turkey recipe for over a decade, and it’s become a beloved family tradition. Whether you prefer to roast your turkey in the oven or smoke it, this recipe is sure to impress your guests.
Watch my Brined Turkey Video
For a detailed visual guide on how to brine and cook the perfect turkey, be sure to check out my video tutorial. It covers every step of the process, from preparing the brine to carving the finished bird.
I hope this recipe helps you create a memorable Thanksgiving feast. Happy cooking!
More Holiday Recipes
- Raw Cranberry Relish
- Perfect Turkey Gravy
- Garlic Mashed Potatoes
- Steakhouse Creamed Spinach
- Best Green Bean Casserole
- Cranberry Orange & Ginger Sauce
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Brined Turkey
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 free range turkey thawed
Brine
- 1 bunch fresh parsley
- 1 bunch fresh sage
- 4 fresh bay leaves
- 1/4 cup whole black peppercorns
- 1 tablespoon dried thyme
- 1 cup kosher salt
Stuffing
- 1/4 of a whole yellow onion
- 1 celery stalk chopped
- 4-6 cloves garlic
- 1 fresh bay leaf
- Small bunch of fresh sage leaves
- Small bunch of fresh parsley
Basting Butter
- 1 stick of melted butter
- 1 tablespoon marjoram
- 1 tablespoon sage
- 1 tablespoon thyme
Instructions
- Prepare the brine. Soak your thawed turkey for 24 hours in the refrigerator over night.
- Next day, drain the turkey and discard the brine. Place turkey stuffing ingredients into cavity of bird and coat with melted basting herb butter.
- Place the turkey on a roasting rack (with foil) breast side down at 425 F for 45 minutes.
- Take out the turkey from the oven and place breast-side up, and continue cooking until the turkey breast reaches 160F. At this point you can also finish cooking the turkey on your smoker at 225 F. Remove when turkey reaches reaches 160F.
- Slice and enjoy!
