Brined Thanksgiving Turkey - O-M-G! Best turkey ever! This turkey was so tender, juicy, and flavorful! I could not get enough of this delicious turkey! The brine only takes a few minutes to make the brine and the results are the best turkey you will ever eat. Vegetable broth, kosher salt, brown sugar, peppercorns, juniper berries, and water. Let the turkey hang out overnight and cook with your preferred method. You'll never make turkey another way again. #brine #turkey #thanksgiving #christmas
In a large stockpot over medium-high heat, combine vegetable stock, salt, brown sugar, peppercorns, and juniper berries. Bring to a boil, stirring occasionally. Remove from heat and cool. Add iced water to brine and stir.
Pour brine over thawed turkey, breast side down. (We used a gigantic ziplock bag.) Make sure turkey is covered and refrigerate 10-16 hours.
Remove the turkey from brine and rinse inside and out with cold water. Discard the brine.
Place the turkey in roasting pan. Coat the skin liberally with vegetable oil.
Roast the turkey at 350ºF until the internal temperature reaches 165 degrees. This is about 15 minutes per pound. Allow turkey to rest 10-15 minutes before carving.
You can use a giant stockpot, plastic bucket, or jumbo ziplock bag for the turkey.
We let the turkey brine for about 16 hours.
Rinse the turkey and pat it dry before cooking. This will help keep the turkey from being too salty.
I buy the juniper berries at World Market. You can also buy them at Amazon with my affiliate link: https://amzn.to/2F4iq1g
Is Brined Turkey gluten-free? Yes! All of the ingredients in the brine are gluten-free.
The cooking time will depend on how big your turkey is. A good rule of thumb is about 15 minutes per pound at 350ºF.
The best way to tell if the turkey is done is to use a meat thermometer. Cook the turkey until it reaches an internal temperature of 165ºF.