Simple turkey brine recipe

Name: Simple turkey brine recipe
Ingredients: For a 5kg turkey, you will need:; 8 litres of water; 200g table salt; Handful black peppercorns; 1 cinnamon stick; Nob of thinly sliced fresh ginger; 200g labneh or thick greek yogurt; 250g light Muscovado sugar; 1 orange; 8 tbsps maple syrup

Easy

Easy

5 mins plus overnight brine time

Take your Christmas dinner up a notch and learn how to brine a turkey, ensuring a beautifully moist texture and even more flavour, by using this simple turkey brine recipe.

Save recipe

Save recipe Print

Ingredients

For a 5kg turkey, you will need:

8 litres of water
200g table salt
Handful black peppercorns
1 cinnamon stick
Nob of thinly sliced fresh ginger
200g labneh or thick greek yogurt
250g light Muscovado sugar
1 orange
8 tbsps maple syrup

For a 5kg turkey, you will need:

8 litres of water
200g table salt
Handful black peppercorns
1 cinnamon stick
Nob of thinly sliced fresh ginger
200g labneh or thick greek yogurt
250g light Muscovado sugar
1 orange
8 tbsps maple syrup

Method

For a 5kg free-range turkey, fill a large clean plastic container with 8 litres of water.

To create the brine, add 200g of table salt, some black peppercorns, a cinnamon stick, a nob of thinly sliced fresh ginger, 250g of light Muscovado sugar, one whole orange (halved and squeezed) and 8 tablespoons of maple syrup to the container.
Stir the mixture until all the salt has dissolved.
Carefully lower your turkey into the brining solution. It should be fully submerged, so do add more water if you have to.
Cover the container with foil or a lid and leave overnight in a cool place.
Lift the turkey from the brine and dry with a paper towel an hour or two before it’s due to go in the oven.

Method

For a 5kg free-range turkey, fill a large clean plastic container with 8 litres of water.

To create the brine, add 200g of table salt, some black peppercorns, a cinnamon stick, a nob of thinly sliced fresh ginger, 250g of light Muscovado sugar, one whole orange (halved and squeezed) and 8 tablespoons of maple syrup to the container.
Stir the mixture until all the salt has dissolved.
Carefully lower your turkey into the brining solution. It should be fully submerged, so do add more water if you have to.
Cover the container with foil or a lid and leave overnight in a cool place.
Lift the turkey from the brine and dry with a paper towel an hour or two before it’s due to go in the oven.

Fancy getting a copy in print?

Subscribe to our magazine