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Recipes

Perfect Turkey Brine

Perfect Turkey Brine
This is The Spice House's time-honored recipe for the perfect Thanksgiving turkey. Be sure to check our selection of poultry seasonings to find the perfect spice rub for your turkey. You can also use this brining technique for pork or other poultry. Try brining pork chops or chicken legs before rubbing them in our Gateway to the North Maple Garlic Seasoning and placing them in a smoker.

Submitted by: Spice House Staff from Milwaukee, WI

Spices

Featured in this Recipe

Ingredients

Preparation Instructions:

Bring water to a boil, stir in brine mix until sugar and salt are fully dissolved. Remove from heat and allow liquid to cool thoroughly before submerging the turkey. (Never pour warm or hot brine over a turkey.) Let the turkey sit in the cold brine for 8-18 hours.

Before cooking, remove turkey from brine, discard brine. Rinse the turkey with cool water and then pat dry with paper towels. Brush turkey in melted butter and generously coat the bird in your favorite spice rub. Proceed with your normal roasting method.

Here's how we like to cook our bird after it has brined:

Preheat your oven to 325 degrees.

Place your bird in a large roasting pan, raised on a rack or resting on a bed of vegetables. (Just make sure the bird is not sitting directly on the bottom of the pan.)

Bake the bird for roughly 3-4 hours, until the internal temperature of the bird reaches 165 degrees. (This goes for any stuffing inside the bird too.)

When the bird has finished cooking, let it rest for a minimum of 15-20 minutes before carving. This usually gives you time to make gravy from any pan juices.

Helpful Hints

You can add additional bay leaves and orange slices to your brine if you wish. Make sure your bird is at room temperature before you cook it. If it is cold from the fridge, it will not cook evenly and could come out dry. It is best to set your bird out on the kitchen counter for roughly 30-40 minutes before placing in the oven or smoker.

Rating:
Based on 1 reviews

Customer Reviews

Olivia

This is the third year in a row I’ve used this brine blend. I always add fresh thyme, rosemary, and sage and replace a quarter to half of the water with apple juice or apple cider. Always a winner.

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