How to Brine a Thanksgiving Turkey | Williams-Sonoma

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 1 gallon of water to a boil and turn off the heat.

Add the dry brining mix to the hot water and stir to dissolve the salt.

Allow the brining liquid to cool to room temperature before using.

Rinse the turkey and remove the giblets.

Place the turkey in a brining bag.

Pour the cooled brining liquid over the turkey in the bag.

Seal the brining bag, squeezing out excess air.

If using a stock pot, line it with the brining bag and place the turkey inside for stability.

If not using a stock pot, place the brining bag in a clean kitchen sink.

Refrigerate the turkey in the brining bag for 24 to 36 hours, flipping it once or twice during the brining process.

After brining, discard the brine and rinse the turkey thoroughly inside and out.

Dry the turkey inside and out to ensure crispy skin when roasting.

Do not stuff the turkey after brining to avoid excess salt in the stuffing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens