Unlock the Secret to Juicy Holiday Turkey

If you're looking for a simple way to transform your holiday turkey from “good” to great, a well-balanced brine is one of the easiest—and most reliable—techniques to master. During our recent How to Spatchcock a Turkey: Cooking Demo at the Culinary Literacy Center, patrons learned how brining enhances flavor, improves texture, and ensures moist, tender meat all the way from the wings to the breast. Brines can be customized with aromatics, herbs, and spices, making them a great way to infuse your turkey with complementary holiday flavors.

Turkey Brine
Ingredients (for a 14–16 lb turkey)

• 1 gallon vegetable stock (low-sodium preferred)
• 1 cup kosher salt
• ½ cup brown sugar (packed)
• 1 tablespoon black peppercorns (crushed)
• 1 ½ teaspoons allspice berries (crushed)
• 1 ½ teaspoons candied ginger (chopped)
• 2 gallons ice water
• 1 gallon heavily iced water (to chill the brine quickly)
• Aromatics (added before roasting)
• 1 red apple, sliced
• ½ onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs fresh rosemary
• 6 sage leaves
• Vegetable oil or melted butter (to brush turkey before roasting)

Method
Make the Brine Base:

1. In a large stockpot, combine vegetable stock, salt, brown sugar, peppercorns, allspice, and ginger.
2. Bring to a boil, stirring until salt and sugar dissolve.
3. Remove from heat and let cool slightly.
4. Chill the Brine: Pour brine into a clean 5-gallon bucket or large container.
   Add the gallon of ice water to rapidly chill.

Brine the Turkey:

1. Place thawed turkey (with innards removed) breast-side down in the brine.
2. Refrigerate or keep in a cool place (below 40°F) for 8–16 hours. Flip halfway through if possible.

Prepare Aromatics:

1. When ready to roast, combine apple, onion, cinnamon stick, and 1 cup water in the microwave or on the stove. Heat 5 minutes.
2. Stuff the turkey cavity with this mixture, along with rosemary and sage.

Roast the Turkey:

1. Preheat oven to 500°F.
2. Place turkey on a roasting rack in a shallow pan, tuck wings under, and brush skin with oil or butter.
3. Roast at 500°F for 30 minutes, then reduce oven to 350°F and continue roasting until the thickest part of the breast reaches 155–160°F.
4. Rest turkey for at least 15 minutes before carving.

Food Safety Note: Always refrigerate your turkey while brining, ensure it remains fully submerged, and never reuse brine.

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The Culinary Literacy Center offers cooking programs for all ages—from foundational skills to themed classes, cultural dishes, produce-forward cooking, and plant-based recipes. See what hands-on and demo-style classes are coming up next.