A wet turkey brine recipe can require more fridge space for a container big enough to submerge a 14-pound turkey in 2 gallons of saltwater solution (or more if your turkey is larger) and keep it cold as it brines.
Course Main Course
Cuisine American
Keyword turkey brine
Prep Time 10 minutesminutes
Total Time 2 daysdays
Servings 12
Calories 564kcal
Equipment
Heavy Duty Turkey Brining Bags
Rimmed Baking Sheet
Roasting Pan with Rack
Ingredients
14-16poundturkey, giblets, neck and innards removed
2cupskosher salt
½ cup sugar
1 tablespoon peppercorns
fresh herbs such as bay leaves, rosemary, parsley
Instructions
Remove the innards from the turkey and drain any defrosted liquid from the turkey, inside and out. Pat the turkey dry. Place the brining bag in the sink and and place the turkey in the brining bag.
Boil 8 cups of water on the stove with the salt, sugar and other aromatics for a minute or two until the salt and sugar are dissolved, whisking virgorously. Add the saltwater mixture to more water and ice cubes to make 2 gallons and the water cools to room temperature.
Pour the cold brine into the brining bag and over the turkey then add the peppercorns and herbs. Squeeze out the excess air in the bag and secure it closed, cinching the bag around the bird so it is fully submerged. Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice.
Keep the turkey refrigerated or cold while brining for 12-24 hours. Remove from the brine, and pat dry. Refrigerate uncovered for 12-24 more hours for a crisper skin when cooked.
Notes
Skip the brining bags and use a container large enough for the bird and 2 gallons of water and ice to fully submerge the bird. Or, line a 5 gallon bucket or ice chest with two kitchen garbage bags to use instead.