Martha Stewart Turkey Brine Recipe

This Martha Stewart Turkey Brine Recipe is an aromatic and flavorful method, which includes dry Riesling and whole spices. It’s a classic, foolproof recipe for a moist and juicy 20-pound turkey.

Martha Stewart Turkey Brine Recipe Ingredients

• 7 quarts (28 cups) water
• 1 1/2 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 bottle dry Riesling
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme
• 1 whole turkey (18 to 20 pounds), patted dry (neck, giblets, and liver reserved if needed)

How To Make Martha Stewart Turkey Brine Recipe

1. Simmer base mixture: In a large pot, combine 1 quart of water, kosher salt, bay leaves, coriander, juniper berries, peppercorns, fennel seeds, and mustard seeds. Bring to a simmer, stirring until the salt dissolves. Let cool for 5 minutes.
2. Prepare container and turkey: Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey inside the bag.
3. Add ingredients: Pour the cooled spice mixture over the turkey. Add the remaining 6 quarts (24 cups) of water, Riesling, sliced onions, garlic, and fresh thyme.
4. Seal and chill: Tie the bag securely. Refrigerate the turkey in the brine for 24 hours, flipping once halfway through for even brining.

Recipe Tips

• Do I need to rinse the turkey after brining?
  Yes, rinse it thoroughly to remove excess salt, then pat dry before roasting.
• Can I brine a smaller turkey?
  Yes, scale down the brine ingredients proportionally and reduce brining time.
• Is Riesling necessary?
  No, you can omit it or replace it with apple cider or additional water.
• How far in advance can I make the brine?
  You can make the spice base up to 2 days ahead and refrigerate until ready to use.
• Do I have to flip the turkey?
  It ensures even seasoning, especially if not fully submerged, so it’s recommended.

What To Serve With Brined Turkey

A well-brined turkey pairs beautifully with classic holiday sides:

• Mashed potatoes with gravy
• Stuffing or dressing
• Cranberry sauce
• Green bean casserole
• Roasted sweet potatoes

How To Store Brined Turkey

Before cooking: Keep the brined turkey refrigerated and covered until ready to roast.

After cooking: Store leftovers in airtight containers in the fridge for up to 4 days.

Freeze leftovers: Turkey meat can be frozen for up to 3 months.

Turkey Brine Nutrition Facts

• Calories: 92
• Fat: 0g
• Sodium: 5666mg
• Carbs: 23g
• Fiber: 0.4g
• Sugar: 22g
• Protein: 0.3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a frozen turkey for brining?
Yes, but it must be fully thawed before brining.

Is it safe to brine at room temperature?
No, always brine in the refrigerator to avoid bacterial growth.

Can I reuse brine?
No, for food safety reasons, never reuse brine.

How long should I roast a brined turkey?
Roast as usual—about 15 minutes per pound at 325°F until the internal temp reaches 165°F.

Try More Recipes:

• Martha Stewart French Onion Soup Recipe
• Martha Stewart Potato Soup Recipe
• Tomato-Bread Soup Recipe