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Turkey Brine

Recipe photo courtesy of JOHN KERNICK

Keeping your bird juicy isn't that hard -- all you need is the right seasoning and a really large fridge. Brining is the first step in our Roasted Turkey recipe.

Source: Martha Stewart Living, November 2007



Cook's Notes

The turkey needs to soak for about 24 hours, so plan accordingly.

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How would you rate this recipe?
  • larb35Yahooco
    26 NOV, 2015
    What could I substitute the wine with?
    • MS10717236
      27 DEC, 2017
      I used a bottle of Heineken
  • margamo9
    25 NOV, 2017
    It was very tender and delicious.
  • MS10342049
    26 NOV, 2013
    I put the turkey and brine in my (well cleaned) refrigerator crisper-works perfect!! I also rinse my turkey after taking it out of the brine to assure gravy isn't too salty. I've used this brine recipe for years and my turkey is perfect every time and you will never have more delicious gravy!
    • malliexcentus
      6 DEC, 2016
      Hello, Once you get done brining, are the any specific instructions on how to cook the turkey in the oven? I've always followed the instructions on the turkey package like covering it with foil and making sure the foil does not touch the meat.
  • Sally Stewart
    27 NOV, 2013
    Great Recipe. I remember there was a piece about wrapping it in cheese cloth soaked w/butter. Does anyone remember that?
    • purdythang808g
      21 NOV, 2016
      Yes, cheesecloth soaked in butter and dry white wine. Drap it over the bird and baste every 30 min. I also have used this recipe since it came out and the family loves it. Perfect brown bird every year. I've never soaked the turkey in brine but am going to give it a try this year. It's like a science experiment, my 21 year old son is all into it. Lol
  • dragonsleafarm
    22 DEC, 2014
    Mods:2c raw sugar,sub 1 heap tbsp.allspice for mustard/anise to cooking brine;add 2-3 1/4d oranges & rosemary to cold soaking brine.Roasting:INTERIOR: Generously sprinkle cavity kosher salt,coarse pepper,garlic powder, some dried thyme. Jam 2 oranges & 2 med onions 1/4d alternated w/whole fresh herbs (rosemary, sage, thyme ) if available. EXTERIOR salt, pepper,garlic powder, dried tyme. Massage into bird w/ LOTS of butter. BIG BIRDS ROAST BREAST DOWN-Flip over to brown breast.May take 2 to do.
  • MS10342049
    17 DEC, 2013
    Here's the link for the cheesecloth and wine turkey recipe as asked by a reviewer. Use it every year and love it!
    • MS11435648
      19 NOV, 2014
      Absolutely the best turkey for me I have ever made
  • MS11162975
    26 NOV, 2013
    I have used this brine recipe every year since martha first published it! It is the best and I would never think of using anything else.
  • dollyjean72
    23 NOV, 2013
    I have used this recipe since I got the mag in 2007, It is the best way to cook a turkey. I am a caterer and I use it all the time. Thank you Martha Stewart Mag for having it on line as I misplaced my mag. I know it is with all the cookbooks.
  • MS12011243
    27 OCT, 2013
    I have used this for at least 5 years and it has always come out perfect!
  • MS12413984
    19 OCT, 2013
    I used this brine last year and loved it. I plan on using again this year. I followed it exactly.

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