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Is it just me, or is anyone else constantly on the lookout for new and exciting ways to spruce up their holiday meals?
I mean there is part of me that is a traditionalist and wants the same things like Grandpa's Simple Stuffing, Spiced Rum Candied Yams, Roasted Garlic Mashed Potatoes, Creamed Corn, Cranberry Relish, and Turkey Gravy, made the same way every year.
But then there is that little adventurist that is looking to go bigger and better, new and exciting, and top the previous year's meal by leaps and bounds.
For years I have cooked my turkey the same way. I was even bold enough to post it as The Perfect Roast Turkey, and I will tell you that it was, and still is, one of the best dang turkey recipes I have ever tasted.
However, I had a few ideas rambling around in my little head. Ever since we started smoking everything this summer (in the smoker that is!), I have been tinkering around with brine ideas, rubs, sauces, etc.
We smoked a couple of chickens using this brine and OhhEmmmGeeee we thought our taste buds had died and gone to heaven!
So immediately we started toying with the idea of smoking the turkey this year. We ended up nixing that idea because;
A) We would have to butterfly the turkey to fit it in our smoker (which is how we do our chickens but for some reason we didn't want to do a turkey that way)
B) One of the things we love about roasted turkey is that crispy skin.....I mean hellooooooo don't we all? But the skin just doesn't get crispy in the smoker (major foodie pout).
So roasting it was going to be and, once we pulled the finished bird out of the oven and we happily nibbling on crispy turkey skin, we knew we had made the right choice.
To help get the crispiest skin possible make sure to take the bird out of the brine the night before you are going to cook it. Pat it dry, sprinkle with some salt and pepper, and leave it uncovered in the fridge. It will dry it out and make it much crispier.
The kids all went on and on about the food. I made a Bacon, Leek, and Artichoke Bread Pudding, Creamy Sweet Potato Mash, Quick and Easy Dinner Rolls, and of course Make-Ahead Turkey Gravy.
MORE HOMEMADE HOLIDAY RECIPE IDEAS
- Homemade Poultry Seasoning
- Homemade Condensed "Cream of" Soup Recipe (Keto Version Available)
- Homemade Bone Broth
- Homemade Pumpkin Puree
- Vegetable Broth Powder
White Wine Turkey Brine
Ingredients
- 1 quart vegetable stock
- 1 1/2 cup pink salt
- 6 organic bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 bottle (750 ml) Pinot Grigio (or other dry white wine)
- 2 large shallots thinly sliced
- 8 garlic cloves crushed but left in the skins
- 1 bunch fresh thyme (a good handful)
- 2 large lemons sliced
- cold water
- 1 16-pound turkey
Instructions
- In a medium saucepan bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature.
- Pour the brine into a 20-quart stock pot with a lid. Add the wine, then add the shallots, garlic, thyme, and lemons. Carefully add the turkey.
- Pour enough cold water into the pot to cover the turkey. Place the lid on the pot and refrigerate for at least 24 hours.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
jmac
Oh My!! I have never brined my turkey but this just might be the year to do .
That looks so good!!!! Do I just roast it in the usual way after the brining process? Same cooking time too?
Bobbi | Bobbi's Kozy Kitchen
Yes, do it the same way and the same heat and time. If you want crispy skin make sure to take the turkey out of the brine the night before, pat it dry, and leave it in the fridge uncovered overnight.
Sam @ PancakeWarriors
Im going to try this. I always brine My turkey and everyone raves over it (I don't eat turkey but that's no reason not to make it). I love mixing up things and wine sounds like a perfect mix up!! Thanks for sharing
Bobbi | Bobbi's Kozy Kitchen
Fabulous Sam!! I hope everyone enjoys it as much as we did!
Anonymous
Great recipe.
Was wondering can one use this with other birds (chicken, goose etc)?
Bobbi | Bobbi's Kozy Kitchen
Oh definitely!
Anonymous
How much mustard seed?
Bobbi | Bobbi's Kozy Kitchen
It is 1 tablespoon. Sorry about that!! I fixed the recipe now 🙂
Unknown
What temperature and time do you use to roast the turkey? Do you add any of the brine to the roasting pan?
Bobbi | Bobbi's Kozy Kitchen
I roast my turkey at 325 for about 20 mins per pound (internal temp should be 165). I usually baste with warmed chicken stock, you could add a bit of wine to it though.
Anonymous
Definitely the best brine I have used (and everybody else agrees.) I used an onion instead of the shallots and also added some rosemary. Juicy and tender!!!
Bobbi | Bobbi's Kozy Kitchen
I am so happy you like it. We never use any other brine anymore. I had a houseful this Thanksgiving and everyone felt the same way 🙂 I love making peoples holidays a success!!
Unknown
Can you cook this in a slow cooker? If so, what is the best way to do it? I had this recipe at a friend's house this last Thanksgiving and it was very juicy!
Bobbi | Bobbi's Kozy Kitchen
Hi Tammy! I am not sure what you mean by cooking it in the slow cooker.For the brine, you just need to heat the liquid enough to disolve the salt. Then you cool it before you put the turkey in. Not much more cooking to do. If you are talking about the turkey, I don't think it would fit into a slow cooker. I hope that answers your Q
Unknown
After I brine the turkey, do I just put it in the oven inside the cooking bag with wine and chicken stock? (Sorry, its my first time cooking a turkey)
Bobbi | Bobbi's Kozy Kitchen
No you would want to remove the turkey from the brine the night before you want to roast it. Pat it dry, and leave it unwrapped on a baking sheet, in the fridge over night. Then roast it. Here is a post on how to roast the turkey https://bobbiskozykitchen.com/2013/11/the-perfect-roast-turkey-brine-recipe.html (that just has a different brine)
Unknown
Should the turkey be rinsed after taking out of the brine? Didn't want it to be to salty.
Bobbi | Bobbi's Kozy Kitchen
No, I just pat it dry with a paper towel. The brine mostly imparts the meat with moisture, it won't make the bird salty. I still season before I roast. I hope you have a Happy Thanksgiving!!
Anonymous
U said u still season before u roast what do u season with before roasting?
Bobbi | Bobbi's Kozy Kitchen
With whatever you would normally season with. You could do salt and pepper. I use poultry seasoning on mine too.
Anonymous
Do you use the 750 ml wine bottle or the 1.5L?
Bobbi | Bobbi's Kozy Kitchen
SO sorry I didn't make it clear that it is a 750 ml bottle.
Liz
I can't believe it's almost time to brine those turkeys! Time sure flies! I am amazed how good you made this turkey brine look! It looks delicious already, I can feel how turkey is soaking in all of those incredible flavors!
Unknown
I love this post! This recipe is a huge hit every time I make it. One time, I felt bad because no one ate my friend's turkey and mine was stripped to the bone! I also love the gentle reminders about this post every time the season rolls around. <3
Heather @ thedomesticdiva.org
Honestly, you had me at wine. I've never heard of brining a turkey with wine but it sounds really delicious. I'm going to have to try this out.
mail4rosey
I am loving all of these tips. Thanksgiving is almost here!
Bobbi | Bobbi's Kozy Kitchen
That makes me sooooo happy to hear 🙂
Unknown
Well, YUM! I'm not in charge of the turkey this year, but the next time I am, I'm definitely using this recipe!
Anita
I tried this for the first time last year and it was honestly the best turkey I've ever had! Thank you so much for sharing your wonderful recipe!
This year I'm making a smaller turkey (a little over 8 lbs.). Do you recommend cutting this recipe in half or is it safe to use the full recipe? I'm mostly concerned with it being too much salt.
Bobbi | Bobbi's Kozy Kitchen
Ahhh Iam so sorry I didn't get back to you! My computer died so it has been a bit crazy and I have been working from my phone. I hope every thing went well. I brined a 24 pound bird this year and used the recipe as is and then just added a bit of water to cover the bird and topped off with ice. Happy Turkey Day!
Maureen
What kind of wine did you use?
bobbiskozykitchen
I used a Pinot Grigio but any dry white wine that you enjoy drinking would work well.
Mary
Hi Bobby…going to use this brine this year, I usually cook with dry vermouth as it technically is a wine…do you think I could use that instead of the Pinot? I’d rather drink it! Lol
bobbiskozykitchen
I have never subbed dry vermouth in this specific recipe but have used it as a substitute for dry white wine in other recipes so I don't see why you couldn't use it in this one!
Mary
Great, I’ll try it and let you know!
Mary
Also, your recipe calls for a 16# turkey, mine is 10 should I cut down the brine time?…thanx
bobbiskozykitchen
No, the brine time remains the same.
Mary
Thanks I’ll post afterward happy thanksgiving!
bobbiskozykitchen
Oh, thank you! I hope your Thanksgiving was fabulous!
Wendy
Have you ever tried this on a butterball Turkey? I know they are pre-basted/ pre-brined so worried about it coming out too salty. Thanks!
bobbiskozykitchen
I have not however, the brine does add flavor but is more to tenderize the turkey and keep it moist. If the turkey is pre-brined I would bypass the brining process though. No need.
Monica
Hi!
I have used your recipe in previous years and everyone always loves it! I’ve shared the recipe with many friends. This year I am roasting a 22lb turkey. Do you think I should add more of the brining ingredients since your recipe calls for a 16lb turkey? Also, what’s the longest amount of time you would recommend I brine the turkey?
bobbiskozykitchen
First off, thank you for taking the time to comment and let me know how much you love my recipe. That always makes my day! Second, I would probably add 50% more to the recipe since the turkey is almost 8 pounds bigger, and I would probably still just brine for 24 hours but no more than 48 hours for sure.
Monica
Awesome! Thank you Bobbi. I hope you have a Happy Thanksgiving!
Luciana
The salt is not dissolving. Help! Thank you!!
bobbiskozykitchen
I am so sorry it took me this long to reply! For the future, I would either reduce the pot to a simmer and continue to stir until the salt dissolved or use pink salt. I made this with pink salt this year and the salt dissolved very quickly. ALthough I had never run across this issue before your comment (and another user commented as well).
Cynthia
I am having trouble getting 1.5 cups of Kosher salt to dissolve. I don’t want to boil the vegetable broth, seasoning, and salt too long to have too much evaporation. Anyone else have this problem? Any recommendations? There is a layer of undissolved salt in the bottom of my pot no matter how long I stir it for.
bobbiskozykitchen
I am so sorry I didn't get back to you before now! I hope everything worked out for you OK. I have never had this issue before but then had two people make the same comment. I would lower the pot to a simmer and keep stirring until the salt dissolved or next time, use pink salt. I have switched to using pink salt in everything.
Keith
Can you brine your turkey for 2 days. With this recipe.
bobbiskozykitchen
I would not brine for more than 24 hours.
Monica
Hi again Bobbi! Idk why I am second guessing myself on the recipe this year. For the salt is it 1 and a 1/2 cup kosher salt or just (1) 1/2 cup?
bobbiskozykitchen
It is 1 1/2 cups.