Glover Street Market Turkey Brine

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Glover Street Market Turkey Brine

Yield: 8

Author: Glover Street Market

Herb & Citrus Brine for an 18-lb turkey: a fragrant mix of kosher salt, brown sugar, rosemary, thyme, sage, parsley, orange peel, and pepper simmered in water, cooled, and used to soak the turkey overnight for juicy, flavorful results.

Ingredients

The Brine

• 1 ½ cups Kosher salt (such as Diamond Crystal — use 1 cup if using Morton’s)
• ½ cup brown sugar
• 2 tablespoons dried rosemary (or ¼ cup fresh)
• ¼ cup chopped fresh parsley
• 2 tablespoons dried thyme (or ¼ cup fresh)
• 2 tablespoons dried sage (or ¼ cup fresh)
• 1 tablespoon cracked white or black pepper
• 2 tablespoons dried orange peel (or peel from 2 fresh oranges)
• Optional: 4–5 bay leaves, 1 tablespoon juniper berries

Instructions

1. Mary’s Turkey Roasting Times
2. Roasting guide (oven at 325°F)Weight (lbs) Estimated Roasting Time12–16 1½ to 3¾ hours 16–20 3¾ to 4½ hours 20–25 4½ to 5 hours
3. Thawing Instructions
4. For safety and best results, thaw in the refrigerator whenever possible. Plan ahead:
5. Refrigerator thawing: Allow about 24 hours for every 4–5 pounds of turkey. (Example: a 12 lb turkey ≈ 2.5–3 days.)
6. Cold-water thawing (faster): Keep the turkey sealed, submerge in cold water, and change the water every 30 minutes. Allow about 30 minutes per pound. Cook immediately after thawing.
7. Never thaw on the countertop at room temperature.
8. Cooking & Safety Note
9. Roast until the turkey reaches an internal temperature of 165°F in the thickest part of the thigh and breast. Let the turkey rest 15–20 minutes before carving.