Wine Brined Turkey
April 19, 2013
Categories: Comfort Food, Poultry, Poultry Brine, Alcohol, North American, Budget-Friendly, Easy/Beginner Cooking, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, New Years, Potluck, Sunday Dinner, Thanksgiving, Winter, Marinate, Gluten-Free, Kosher, No Eggs, Non-Dairy, Make it from scratch, Marinades & Brines, Spring more
"A very tasty and moist brined turkey recipe I make for special occasions. Use a 12 to 14 pound turkey for this recipe. I use a extra-large re-sealable freezer bag to put the turkey and brine in and place it in a bucket in the refrigerator."
- Serving Size: 1 (76.2 g)
- Calories 53.2
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 4726.2 mg
- Total Carbohydrate - 2.1 g
- Dietary Fiber - 0 g
- Sugars - 0.6 g
- Protein - 0.2 g
- Calcium - 11.2 mg
- Iron - 0.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Bring 3 cups of water and the salt to a boil and stir until salt is dissolved.
Add a bit of ice to pot to speed up the cooling process and place in refrigerator until completely cooled.
Meanwhile, pour the bottle of wine in a clean bucket big enough to hold turkey.
Toss in the rosemary sprigs, garlic cloves, peppercorns and mustard seeds.
Place the completely thawed turkey into the bucket; pour in the salt water when completely cooled.
Add enough water to cover turkey and refrigerate for 12 hours.
Remove turkey from brine and rinse the turkey inside and out; pat dry.
Drizzle the fresh ground pepper over the turkey.
If stuffing turkey, do so just before cooking turkey.
Fit a roasting pan with a baking rack and place turkey on top of baking rack. Add water up 1/2 inch up side of pan.
Cook turkey uncovered in a 350 degree Fahrenheit oven, until cooked through. Meat thermometer should reach 165 degrees. I like to take the temperature in the meaty part of the thigh and in the breast to be sure. For a 12 to 14 pound turkey the time should be between 3.5 to 4 hours un-stuffed and 4 to 4.5 hours if stuffed.
Tips & Variations
- Baking rack
- Roasting pan
- Large bucket