Name: Thanksgiving Turkey Brine
Prep time: 15 min
Cook time: 15 min
Yield: 20
Ingredients: Water - 1 gallon; Chicken broth - 4 quarts; Kosher salt - 1 ½ cups; Minced garlic - 2 tablespoons; Dried rosemary - 2 tablespoons; Dried minced onion - 2 tablespoons; Dried basil - 2 tablespoons; Dried savory - 2 tablespoons; Dried marjoram - 2 tablespoons; Dried thyme - 2 tablespoons; Dried tarragon - 2 tablespoons; Dried oregano - 1 tablespoon; Ground black pepper - 1 tablespoon; Coriander seeds - 1 tablespoon; Ice, divided, or more as needed - 2 gallons; Whole turkey, neck and giblets removed - 1 (20 pound)

Ingredients for - Thanksgiving Turkey Brine

1. Water 1 gallon

2. Chicken broth 4 quarts

3. Kosher salt 1 ½ cups

4. Minced garlic 2 tablespoons

5. Dried rosemary 2 tablespoons

6. Dried minced onion 2 tablespoons

7. Dried basil 2 tablespoons

8. Dried savory 2 tablespoons

9. Dried marjoram 2 tablespoons

10. Dried thyme 2 tablespoons

11. Dried tarragon 2 tablespoons

12. Dried oregano 1 tablespoon

13. Ground black pepper 1 tablespoon

14. Coriander seeds 1 tablespoon

15. Ice, divided, or more as needed 2 gallons

16. Whole turkey, neck and giblets removed 1 (20 pound)

How to cook deliciously - Thanksgiving Turkey Brine

1 . Stage

Mix water, chicken broth, and salt together in a 5-gallon bucket with a lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander; mix well. Stir 2 cups ice into brine.

2 . Stage

Place turkey into brine, filling cavity with brine. Add enough ice to the bucket to cover turkey. Secure the lid on the bucket. Swish bucket from side to side to chill water. Refrigerate turkey and bucket for 12 to 24 hours; refill with ice every 2 hours as needed.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

4 . Stage

Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.

5 . Stage

Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).

6 . Stage

Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and rest for 5 to 10 minutes before slicing.