Description

Want a Thanksgiving turkey that’s juicy, flavorful, and unforgettable? Thanksgiving Turkey Brine infuses your bird with a sweet, savory, and slightly spicy blend of molasses, honey, soy sauce, and herbs, ensuring every bite is moist and delicious.

Ingredients

Scale

For the Brine

6 quarts tap water (divided): The base for dissolving ingredients.
1 pound kosher salt: Draws out moisture and seasons the turkey.
1 cup molasses: Adds sweet, rich depth.
2 cups honey: Enhances sweetness and moisture retention.
1 cup soy sauce: Provides savory umami flavor.
1 tablespoon dried red pepper flakes: Adds a subtle kick.
1 tablespoon dried sage: Brings earthy, herbaceous notes.
Large bunch fresh thyme: Infuses aromatic flavor.
2 heads garlic, broken into unpeeled cloves: Adds savory complexity.
5 pounds ice cubes: Cools the brine quickly.

For the Turkey

14 to 18-pound turkey, cleaned, innards removed: The main event.
1 pound (4 sticks) unsalted butter, softened: Keeps the turkey moist and adds richness.
2 lemons, zested: Brightens the flavor under the skin.

Why These Ingredients Matter

Kosher Salt: Breaks down muscle fibers for juiciness and seasons deeply.
Molasses and Honey: Balance savory flavors with sweetness and promote browning.
Soy Sauce and Herbs: Add umami and aromatic depth.
Butter and Lemon Zest: Enhance moisture and flavor during roasting.

Substitutions and Variations

Turkey: Use a smaller (10-12-pound) turkey; reduce brining time to 8-10 hours.
Kosher Salt: Do not substitute with table salt (too fine); use coarse sea salt if needed.
Molasses: Swap with maple syrup or brown sugar (¾ cup dissolved in water).
Honey: Replace with agave nectar or additional molasses.
Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
Red Pepper Flakes: Omit for milder flavor or use 1 teaspoon smoked paprika.
Herbs: Substitute sage and thyme with rosemary, oregano, or a mix.
Garlic: Use 1 tablespoon garlic powder if fresh isn’t available.
Butter: Swap with plant-based butter or olive oil for dairy-free.
Vegan Option: Not applicable for turkey; use brine for vegetables like carrots or squash.
Gluten-Free: Use gluten-free soy sauce or tamari; recipe is otherwise gluten-free.
Flavor Variations:
- Citrus Brine: Add 1 cup orange juice and 2 sliced oranges to the brine.
- Spicy Brine: Increase red pepper flakes to 2 tablespoons or add 1 sliced jalapeño.
- Apple Brine: Replace 1 quart water with apple cider and add 1 sliced apple.
- Herb-Forward Brine: Double the thyme and sage for bolder flavor.
- Maple Brine: Replace molasses with 1 cup maple syrup.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 6 quarts water, 1 pound kosher salt, 1 cup molasses, 2 cups honey, 1 cup soy sauce, 1 tablespoon red pepper flakes, 1 tablespoon dried sage, large bunch thyme, 2 heads garlic, 5 pounds ice, 14-18-pound turkey, 1 pound butter, 2 lemons.
Clean the turkey, removing innards (save for gravy if desired).
Prepare a large cooler or bucket to hold the turkey and brine.

Tip: Ensure the cooler is clean; use a food-safe bucket or brining bag for smaller spaces.

Step 2: Make the Brine

In a medium pot, bring 3 quarts tap water to a boil over medium heat.
In a large bowl, add 1 pound kosher salt and slowly pour in the boiling water, stirring to dissolve.
Add 1 cup molasses, 2 cups honey, 1 cup soy sauce, 1 tablespoon red pepper flakes, 1 tablespoon dried sage, large bunch fresh thyme, and cloves from 2 heads garlic. Stir to blend.
Add the remaining 3 quarts cool water to the mixture.
Pour the brine over 5 pounds ice cubes in the cooler or bucket; whisk to blend and cool.

Tip: Stir until salt and sweeteners fully dissolve; ensure brine is cold before adding turkey.

Step 3: Brine the Turkey

Submerge the 14-18-pound turkey, breast side down, in the brine, ensuring the cavity fills with liquid.
Cover the cooler and let the turkey brine for 12 hours (overnight) in a cool place (below 40°F; add ice if needed).

Tip: Place cooler in a cold garage or fridge if possible; check brine temperature to ensure food safety.

Step 4: Prepare for Roasting

Remove the turkey from the brine and discard the brine.
Pat the turkey dry thoroughly with kitchen towels, inside and out.
Whisk together 1 pound softened butter and zest of 2 lemons.
Gently lift the skin over each breast and spread half the butter mixture under the skin of each breast.

Tip: Dry the turkey well for crispy skin; spread butter evenly for consistent flavor.

Step 5: Roast the Turkey

Preheat the oven to 350°F (175°C).
Place the turkey on a rack in a roasting pan, breast side up.
Roast on the lower rack for about 3 ½ hours, until the internal temperature in the thickest part of the thigh reaches 170°F on an instant-read thermometer.
Remove from the oven, tent with foil, and let rest for 15 minutes before carving.

Tip: Use a meat thermometer for accuracy; tent with foil if browning too quickly.

Step 6: Serve

Carve the turkey, yielding about 1-1 ½ pounds meat per serving for 14-16 people.
Serve hot with sides like mashed potatoes, stuffing, or gravy (see Homemade Thanksgiving Gravy recipe).

Tip: Resting ensures juicy meat; carve carefully for even slices.