Comida Kraft
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Brined Turkey

(5) 3 Reviews
Prep Time
Total Time

22 servings

For the juiciest, most delicious turkey you've ever made, try this Brined Turkey recipe. You may never go back to unbrined again!

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What You Need

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Make It

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  • Cook 1 qt. (4 cups) water, sugar, salt, vinegar and pepper in saucepan on medium heat 10 min. or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely.
  • Remove and discard neck and giblets from turkey cavities. Rinse turkey; drain well.
  • Add turkey to brining liquid; cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid; rinse well with cold water. Pat dry with paper towels. Cook as desired.

Important Notes

Use either kosher salt or table salt without iodine when preparing the brining liquid. When choosing the container used to brine the turkey, be sure to select one that will fit in your refrigerator. The turkey needs to be completely submerged in the brining liquid. If turkey is not covered, prepare enough additional brining liquid to completely cover turkey. Another brining method is to brine the turkey in an oven-roasting bag or large brining bag. Place turkey and brining liquid in bag; close bag tightly. Place in 16-qt. stockpot or container. Brine in refrigerator, occasionally turning bag to ensure even brining.

Food Facts

Turkey neck and giblets can be used to make soup stock or gravy. If unable to use within a few days, freeze until ready to use.

How to Thaw Frozen Turkey

Place frozen turkey, breast-side up, in its unopened wrapper on tray in refrigerator. Allow 5 hours per pound to completely thaw the turkey. Never thaw frozen meat on the countertop at room temperature.


  • 22 servings

Nutritional Information

Serving Size 22 servings
Calories 290
Total fat 13g
Saturated fat 4g
Cholesterol 110mg
Sodium 430mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 38g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lissette0708 |

    I have used this brine recipe for my turkey for several years now. It always comes out so soft, moist and tender - DELICIOUS! I always use this recipe now and everyone asks me for the secret. My secret - check kraft foods! Thank you to whomever came up with this - it is genius and my turkey is YUMMY!

  • neonexus |

    I did this last year, for my very first turkey, and it turned out to be absolutely amazing! Highly recommended! I did it in my 10 gal stainless-steel brew kettle for about a 20 lbs turkey for 24 hours. I also recommend cooking about half the time upside-down (sounds weird, I know, but trust me). After 1/2 time, lol, flip it over, and stab a bunch of pineapple chunks with toothpicks to cover the top. It will be a wonderful, juicy turkey, I promise.

  • sullia |

    EVERYONE loved the turkey at Thanksgiving, even the turkey hater! I've now been named the official Thanksgiving Turkey Maker... I think that's a good thing... :)