Easy Turkey Brining ~ Using The Spice & Tea Exchange® Bird Brine

Ready for a tender, juicier, more flavorful holiday turkey without a ton of extra work? With just a few quick steps and a convenient seasoning blend, Bird Brine Seasoning takes your turkey from ho hum to fabulous!

To create an easy and flavorful turkey, just follow the steps shown below or the recipe card that comes with the Bird Brine Seasoning!

Scroll to the end of this post for a unique variation using tea instead of vegetable stock with your brine.

1. Thaw turkey (recommended 15 – 20 lbs) ahead of time (we recommend one day per five lbs of frozen turkey).

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2. The day before the turkey will be served, combine a full package of Bird Brine Seasoning and one gallon vegetable stock in a large pot. Stirring occasionally, bring to a boil.

3. Once the brown sugar from the blend is dissolved, remove pot from heat and allow brine to cool to room temperature. Pour brine into a five gallon bucket (or if the pot used for cooking is big enough, you can leave it right in the pot). Place the thawed turkey (innards removed) breast side down in brine.

iced-bird-brine-tste4. Add ice water (typically around one gallon) until bird is fully immersed. Cover and refrigerate overnight—between 8 and 24 hours. Carefully remove bird and discard brine. Rinse well. Pat bird dry with paper towels.

5. Preheat oven to 500°F. Rub bird with ½ stick of softened butter combined with 2 TBS Herb Turkey Rub and 2 TBS Butcher’s Rub for extra flavor.

6. Place bird in oven and roast at 500°F for 25 minutes. Turn the oven down to 350°F and continue baking for approximately two to three hours or until a thermometer inserted into the thickest part of the bird reads 165°F. Keep in mind that the turkey may cook faster due to brining.

turkey-brine-tste-2015

**For a fun variation, we eliminated the vegetable stock and prepared the bird brine using 1 gallon of water steeped with 4-5 TBS Blueberry Black Tea (steeping for 5-6 minutes at 212˚F). The result was delightfully DELICIOUS!**

herb stuffed turkey- spice and tea

Post Author: Spice & Tea

3 thoughts on “Easy Turkey Brining ~ Using The Spice & Tea Exchange® Bird Brine

    Erica Derobbio

    (November 6, 2015 - 10:23 am)

    I have been wanting to make a brined turkey for years. My question is can you eat the skin after you brine a bird. I have heard you should not and being that the skin is my favorite part of Thanksgiving I have been hesitant.

    Candy

    (July 30, 2016 - 11:42 am)

    Can you smoke this turkey?

    The Spice & Tea Exchange®

    (November 8, 2016 - 11:15 am)

    Yes. You can use the Blueberry Black Tea in place of the liquid used for brining & our Bird Brine Seasoning in place of the kosher salt/honey in recipes such as this one. Enjoy!

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