The most flavourful turkey you’ll ever eat

If you’ve never tried brined turkey before, this is the year to do it. Easily adjust the recipe to however many people you are serving. Preparation is super quick. And the result? The juiciest, most flavourful turkey you’ve ever eaten!

When you have a group to feed, you can use a whole turkey, but as gatherings are limited this year, you may just want to use turkey pieces. Delicious using thighs, drumsticks or breasts, you can buy pieces individually or if you’re on a budget, use a whole turkey, thaw it partially, and cut it up yourself (instructions here). Freeze whichever pieces you don’t brine for later use and remember to use the carcass for delicious bone broth!

Brined Turkey Pieces

6 lbs (approximately) turkey drumsticks, thighs, or breasts (skin on), thawed

8 cups water (Use a couple of cups of apple juice or cider in place of water for a twist)

½ cup Himalayan sea salt

¼ cup brown sugar

2 Tbsp apple cider vinegar

1 tsp peppercorns

3 garlic cloves, sliced

1 tsp rosemary

1 tsp thyme

2 bay leaves

½ tsp sage

Bring 2 cups of the water to a boil and dissolve the salt and sugar by stirring it in. Cool the mixture slightly and add the rest of the water. When the mixture is room temperature, pour it over the turkey in a large (store-able) bowl, making sure the turkey is totally submerged. Add in the spices, garlic and apple cider vinegar. Brine the turkey in the fridge for 12-24 hours. (Closer to 24 hours is better for flavour.)

Roast for an hour to an hour to an hour and a half in 375 degree oven, until the skin looks nice and crisp and turkey tests done with a meat thermometer. (Baking time will vary depending on the size of pieces you use.)

Note: This recipe can be doubled for a whole 12-14 lb turkey. Roast as you regularly roast a whole turkey.