Kinder's Butcher's Brine Kit Turkey Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and adds flavor.

whole turkey

🥗Healthier: turkey breast

💰Cheaper: chicken

Turkey breast is leaner, while chicken is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in sodium and calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Prepare Turkey: Thaw turkey completely in refrigerator; remove neck and giblets. Note: Plan ahead. To thaw your turkey in the refrigerator allow one day for every 4-5 pounds of weight.

Prepare Brine Mix: In a large pot, bring 8 cups of water to a boil. Turn off heat and add in brine mix. Stir until brine mix has fully dissolved. Add in 8 cups of ice and 8 cups of cool water.

Prepare Brining Bag: Place turkey into brining bag breast side down and set into a large pot or container for support. Add prepared brine mix to brining bag and seal tightly, removing excess air. Brine: Brine turkey in refrigerator overnight for 12 hours. For turkeys 12 lbs or less, brine for 6 hours.

Prepare Turkey: Position rack to a lower shelf to ensure turkey will be in the middle of the oven while cooking. Preheat oven to 325°F. Remove turkey from brining bag. Discard brine solution and brining bag. Rinse with cold water and pat dry. Brush lightly with cooking oil or melted butter and sprinkle with Buttery Poultry Seasoning. Rub to coat evenly.

Cook: Do not cook turkey in brining bag. The bag is not oven safe. Place seasoned turkey in a roasting pan in the middle of the oven. Cook at 325°F, basting every 30-45 minutes with juices or melted butter. Cook until internal temperature reaches 165°F.

Serve: Remove from oven. Cover loosely with foil and allow turkey to cool for at least 30 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens