This easy turkey brine by Martha Stewart guarantees a moist, flavorful turkey perfect for holiday feasts. With aromatic spices, fresh thyme, and a splash of dry Riesling, it transforms a simple bird into something extraordinary. Use everyday ingredients to create a juicy, tender turkey that’s sure to impress everyone at your table.
Recipe Ingredients:
- 7 quarts (28 cups) water
- 1 ½ cups kosher salt
- 6 bay leaves
- 2 tablespoons whole coriander seeds
- 1 tablespoon dried juniper berries
- 2 tablespoons whole black peppercorns
- 1 tablespoon fennel seeds
- 1 teaspoon black or brown mustard seeds
- 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
- 1 bottle dry Riesling
- 2 medium onions, thinly sliced
- 6 garlic cloves, crushed
- 1 bunch fresh thyme
How To Make Turkey Brine?
- Prepare the brine base: Bring 1 liter / 1 quart (4 cups) of water, kosher salt, bay leaves, coriander seeds, juniper berries, peppercorns, fennel seeds, and mustard seeds to a gentle simmer in a large pot, stirring until the salt is completely dissolved. Let cool for 5 minutes.
- Prepare the brining bag: Line a 20-liter / 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag, breast-side down.
- Assemble the brine: Add the cooled salt mixture to the turkey in the bag. Pour in the remaining 6 liters / 6 quarts (24 cups) of water, the dry Riesling, sliced onions, crushed garlic, and fresh thyme. Ensure the turkey is completely submerged. Tie the bag securely, removing as much air as possible.
- Refrigerate and flip: Refrigerate the turkey for 24 hours, flipping it halfway through the brining process to ensure the bird is evenly seasoned.
Recipe Tips:
- Use a Food-Grade Brining Bag: Ensure your turkey is brined in a large, sturdy, food-safe bag to prevent leaks and keep the turkey fully submerged in the brine.
- Measure Salt Correctly: Use kosher salt, as regular table salt is denser and could make the brine too salty. Stick to the exact measurements for best results.
- Cool the Brine Base Completely: Let the brine mixture cool fully before adding it to the turkey. Adding hot liquid can partially cook the turkey and ruin its texture.
- Flip the Turkey While Brining: Turn the turkey over halfway through brining to make sure the flavor and moisture are evenly distributed throughout the bird.
- Rinse and Pat Dry: After brining, rinse the turkey thoroughly under cold water and dry it well. This prevents excess salt and ensures the skin crisps beautifully when roasted.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the turkey cool to room temperature after roasting if you have leftovers. Store it in an airtight container or wrapped tightly in the fridge for up to 3 days.
- Freeze: Turkey brine itself is not suitable for freezing as it loses its effectiveness after thawing. If you freeze cooked turkey, store it in a sealed freezer bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm slices in a skillet over medium-low heat with a splash of broth or water, covering with a lid for even heating. Heat for 5–10 minutes, turning occasionally.
Nutrition Facts
Serving Size: 1 serving
- Calories: 0
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 3500mg
- Potassium: 0mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 0g
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Martha Stewart Turkey Brine
Description
This easy turkey brine by Martha Stewart guarantees a moist, flavorful turkey perfect for holiday feasts. With aromatic spices, fresh thyme, and a splash of dry Riesling, it transforms a simple bird into something extraordinary. Use everyday ingredients to create a juicy, tender turkey that’s sure to impress everyone at your table.
Ingredients
Instructions
- Prepare the brine base: Bring 1 liter / 1 quart (4 cups) of water, kosher salt, bay leaves, coriander seeds, juniper berries, peppercorns, fennel seeds, and mustard seeds to a gentle simmer in a large pot, stirring until the salt is completely dissolved. Let cool for 5 minutes.
- Prepare the brining bag: Line a 20-liter / 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag, breast-side down.
- Assemble the brine: Add the cooled salt mixture to the turkey in the bag. Pour in the remaining 6 liters / 6 quarts (24 cups) of water, the dry Riesling, sliced onions, crushed garlic, and fresh thyme. Ensure the turkey is completely submerged. Tie the bag securely, removing as much air as possible.
- Refrigerate and flip: Refrigerate the turkey for 24 hours, flipping it halfway through the brining process to ensure the bird is evenly seasoned.
Notes
- Use a Food-Grade Brining Bag: Ensure your turkey is brined in a large, sturdy, food-safe bag to prevent leaks and keep the turkey fully submerged in the brine.
- Measure Salt Correctly: Use kosher salt, as regular table salt is denser and could make the brine too salty. Stick to the exact measurements for best results.
- Cool the Brine Base Completely: Let the brine mixture cool fully before adding it to the turkey. Adding hot liquid can partially cook the turkey and ruin its texture.
- Flip the Turkey While Brining: Turn the turkey over halfway through brining to make sure the flavor and moisture are evenly distributed throughout the bird.
- Rinse and Pat Dry: After brining, rinse the turkey thoroughly under cold water and dry it well. This prevents excess salt and ensures the skin crisps beautifully when roasted.
Martha Stewart Turkey Brine