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 Based Turkey Brine

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

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

Finally, add 8 cups of cold water.

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

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.

Rex

Broth Based Turkey Brine

A super flavorful and easy Turkey Brine

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 hours hrs

Total Time 12 hours hrs 15 minutes mins

Servings: 1

Course: Turkey Brine

Cuisine: American

Ingredients Method

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

Method

 

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