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Perfect Thanksgiving Turkey Brine

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PREP TIME
15 min
COOKING TIME
300 min
TOTAL TIME
1035 min
SERVINGS
20 servings
Dinner
Perfect Thanksgiving Turkey Brine
Ingredients
  • 1 gallon water
  • 4 quarts chicken broth
  • 1 1/2 cups kosher salt
  • 2 tablespoons minced garlic
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried basil
  • 2 tablespoons dried savory
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried thyme
  • 2 tablespoons dried tarragon
  • 1 tablespoon dried oregano
  • 1 tablespoon ground black pepper
  • 1 tablespoon coriander seeds
  • 2 gallons ice, divided, or more as needed
  • 1 (20 pound) whole turkey, neck and giblets removed
Instructions
1
Combine water, chicken broth, and salt in a large container with a lid until the salt is fully incorporated. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander to the mixture; blend thoroughly. Introduce 2 cups of ice into the brine solution and mix until it's evenly distributed.
2
Submerge the turkey in the brine, filling its cavity with the liquid. Add enough ice to cover the turkey completely and secure the lid on the container. Rotate the bucket back and forth to chill the water, then refrigerate the turkey and container for 12 to 24 hours; replenish with ice every 2 hours as necessary.
3
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
4
Carefully remove the turkey from the brine and gently pat it dry with a paper towel. Discard the used brine solution. Position the turkey on a rack inside a roasting pan.
5
Roast the turkey in the preheated oven, baste it every 30 to 40 minutes, until it's no longer pink at the bone and the juices flow freely, taking approximately 5 to 6 1/2 hours. Use a food thermometer inserted into the thickest part of the thigh to check if it reaches 165 degrees Fahrenheit (74 degrees Celsius).
6
Once done, remove the turkey from the oven, cover it with a doubled sheet of aluminum foil, and let it rest for 5 to 10 minutes before slicing.