Broth Based Turkey Brine

Broth Based Turkey Brine

I love to smoke a turkey for the holidays.  I have discovered that the only way to smoke an amazing turkey is to brine the turkey (and to tell you the truth, I even brine my oven-baked turkeys now).  Without brining, the turkey can be dry and tough. However, if you use a standard brine, the turkey is guaranteed to be juicy and tender.  This year, I decided to step up my brining process by using a super flavorful broth. The results were downright amazing.  I know you will enjoy!

Broth Turkey Brine

Broth Based Turkey Brine

In a large pot, bowl or bucket, add four 32oz containers of chicken broth.

Broth Turkey Brine

Next, add 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 tablespoon dried sage and 1 tablespoon dried marjoram.  Stir until the herbs are dispersed.

Add the herbs

Add 1 cup brown sugar, 1 cup kosher salt and 1/2 cup Worcestershire sauce.  Stir until dissolved.

Add Worcestershire Sauce

Finally, add 8 cups of cold water.

In a large bucket or pot lined with a cooking bag, place the turkey legs up.

Broth Turkey Brine

Pour the brine over the turkey and brine for 12 to 24 hours.  Make sure to keep the brining turkey in a refrigerator.

When ready to cook, remove the turkey and drain.  Pat the turkey dry and cook according to your favorite method.

Broth Based Turkey Brine
Prep Time
15 mins
Cook Time
12 hrs
Total Time
12 hrs 15 mins
 
A super flavorful and easy Turkey Brine
Course: Turkey Brine
Cuisine: American
Servings: 1
Author: Rex
Ingredients
  • 128 oz Chicken Broth - 4 - 32oz Chicken Broth
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1/2 cup Worcestershire Sauce
  • 1 tbs Marjoram dried
  • 1 tbs Thyme dried
  • 1 tbs Rosemary dried
  • 1 tbs Sage dried
Instructions
  1. In a large pot, bowl or bucket, add four 32oz containers of chicken broth.
  2. Add 1 cup brown sugar, 1 cup kosher salt and 1/2 cup Worcestershire sauce. Stir until dissolved.
  3. Next, add 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 tablespoon dried sage and 1 tablespoon dried marjoram. Stir until the herbs are dispersed.
  4. Finally, add 8 cups of cold water.
  5. In a large bucket or pot lined with a cooking bag, place the turkey legs up.
  6. Pour the brine over the turkey and brine for 12 to 24 hours. Make sure to keep the brining turkey in a refrigerator.
  7. When ready to cook, remove the turkey and drain. Pat the turkey dry and cook according to your favorite method.

 

Check out these methods for cooking a turkey:

How to smoke a turkey

Herb roasted turkey

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