How to Brine & Season a Turkey – Part 2

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in sodium.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

Bring 8 cups of water to a boil on the stovetop.

Add the brine kit to the boiling water and stir until dissolved.

Line a large pot or bucket with a brining bag and add 8 cups of ice and 8 cups of cold water.

Pour the concentrated brine into the ice water and stir until the ice dissolves.

Submerge the turkey breast side down in the brine.

Seal the brining bag, removing as much air as possible, and secure it with a twist tie.

Refrigerate the turkey in the brine overnight for 12 hours.

Remove the turkey from the brine bag and dump out any liquid from the cavity.

Pat the turkey dry with paper towels to encourage browning and crisping of the skin.

Trim excess skin from the back of the turkey to prevent burning during roasting.

Brush melted butter all over the turkey, including under the skin if desired.

Season the turkey with an herb seasoning packet, rubbing it into the nooks and crannies.

Place the turkey breast side up on a rack in a roasting pan.

Remove any plastic truss from the turkey before roasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens