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Easy Brined Turkey

POPSUGAR / paid for by / OxiClean

Source: POPSUGAR Photography / Sarah Lipoff

We all know that turkey is the main event of Thanksgiving. That's why we partnered with OxiClean for this post.

I am a true die-hard briner. I can't remember a year I've gone without soaking my Thanksgiving turkey in a mixture of salt, sugar, spices, and a variety of other ingredients. But this is by far the easiest brine I've used — and it's crazy delicious. What's wonderful about this extra prep is it adds flavor to the bird while keeping it seriously juicy. I also find that letting your main dish take a big soak cuts roasting time, but maybe that's just me. The secret ingredient for this happy bird? Wine.

It's best to soak your bird for 12 to 24 hours, so the night or day before roasting, find the biggest bowl in your kitchen — but a clean, 5-gallon bucket lined with a garbage bag also works. After the long wine bath, you'll be rewarded with the most delicious bird ever.

Drunken Whole-Rosted Turkey

From Sarah Lipoff, POPSUGAR Food

Notes

Although you might be tempted to use a cheaper wine with this recipe, it's best when you use a bottle you enjoy drinking.

Easy Brined Turkey

Ingredients

  1. 1 15- to 20-pound turkey
    1 teaspoon salt
    1 bottle Sauvignon Blanc
    2 oranges, sliced
    1 lemon, sliced
    3 bay leaves
    3 to 4 sprigs thyme
    3 to 4 sprigs rosemary
    Water

Directions

  1. Clean the turkey, removing the giblets and neck bone. Lightly pat dry and then coat with salt. Let rest while prepping the brine.
  2. Place the oranges, lemon, bay leaves, thyme, and rosemary in a large bowl or bucket. Add the turkey, then cover with the wine.
  3. Fill the container with water so the turkey is submerged. Cover with plastic wrap and then make room in the fridge for the bird. Brine for 12 to 24 hours.
  4. Remove the turkey from the brine, and roast in a 350ºF oven until the internal temperature reaches 165ºF. Remove and let rest for 20 minutes before serving.
Image Source: POPSUGAR Photography / Sarah Lipoff
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