The BBC Good Food logo
Turkey brine in a large pot with an uncooked turkey

Turkey brine

By
A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 8 - 10

Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas

Advertisement

Ingredients

  • 200g coarse sea salt
  • 100g light brown soft sugar
  • 2 bay leaves
  • handful of thyme sprigs
  • 10 peppercorns
  • 1 orange, zest pared into strips
  • 2 tbsp coriander seeds, toasted

Method

  • STEP 1

    Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.

  • STEP 2

    Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content