Roasted Turkey with Bourbon Turkey Brine
Inside: How to make the best Thanksgiving bird with this easy bourbon turkey brine, plus the equipment you’ll want to make brining a turkey easier and less messy. (Hint: it’s NOT a brining bag).
Want a perfectly moist roast turkey recipe for your Thanksgiving dinner? The secret is an easy maple bourbon brine for turkey that tenderizes the meat and keeps it juicy–EVERY TIME.
What is brine?
A brine can be as simple as salt and water solution which permeates the meat through the process of diffusion. Salt’s key role is to hold the moisture in the flesh’s cells throughout the cooking process so less fluid escapes and the meat remains juicy. It also seasons the protein.
I add a few other ingredients to the brine for the holidays to make it more interesting. The combination of maple, brown sugar, bourbon, and whole spices is perfect for an occasion-worthy meal.
Why should you use it?
I’ve sampled many types of poultry with and without brining, and hands down, the brined birds always win. That’s because brining it adds flavor and moisture.
This maple bourbon brine diffuses into the turkey’s cells, plumping them and yielding a tender, juicy bird every time–even the breast meat. I use similar salt, sugar, and water solutions for this Brined Smoked Pork Loin, the brine for this Pork Chop Brine, the curing brine for this Corned Beef Brisket Recipe, and my Spatchcock Grilled Turkey.
Brining is an easy, reliable failsafe for making a perfectly juicy roast turkey, and the payoff is well worth it.
Why you’ll love this recipe:
- Assembly is quick and easy.
- A 10-18 lb bird only needs 24 hours in the brine to permeate the meat and ensure moist flesh(even the breast meat).
- You don’t have to use a fancy bourbon, save that for sipping.
Ingredients for maple bourbon turkey brine:
- Water–straight from the tap is fine.
- Kosher Salt–salt is the basis for any brine recipe. You can use any kosher salt you like, but don’t substitute iodized salt; it’s different.
- Brown Sugar–you can use light or dark brown sugar.
- Maple Syrup–use the real thing, not maple-flavored syrup.
- Whole Peppercorns–I used regular Tellicherry peppercorns (the standard stuff you fill your pepper grinder with. Don’t use ground pepper.
- Whole Allspice Berries–I order mine from Penzey’s but you may be able to find them at your local grocer.
- Whole Cloves–the whole spices add a hint of seasoning and depth to the brine, but it’s important you use the whole spice and not ground.
- Dried Bay Leaves–to help season the turkey brine.
- Cinnamon Stick–adds warmth to the brine recipe; again, don’t use ground cinnamon – we’re not making pumpkin bread.
- Bourbon–you don’t need a fancy bourbon for the brine. I used Jim Beam.
- Ice–to help chill the brine and add extra liquid as the ice melts.
- Turkey–you can use any brand, whether conventional or organic.
Aromatics:
These ingredients fill the cavities and are scattered in the roasting pan. They assist in keeping the meat moist and add a savory aromatic flavor to the bird.
- Carrots–no need to peel them.
- Onions–you can use yellow or white onions.
- Celery–use the leaves too.
- Granny Smith Apples–no need to peel or core the apples.
- Fresh Thyme Sprigs
- Fresh Sage–stems and leaves.
- Fresh Parsley–stems and leaves.
Compound Butter
I add a simple compound butter to the skin to promote browning, richness and flavor.
- Butter–you can use salted or unsalted butter; make sure it’s at room temperature so it’s easier to blend.
- Kosher Salt–for seasoning
- Black Pepper–freshly ground is best.
- Sage Leaves–optional, but good
- Thyme Leaves–optional, but good.
Step-by-step instructions:
- Bring 2 quarts of water to a boil in a large stock pot; remove from the heat and stir in the kosher salt, brown sugar, maple syrup, black peppercorns, cloves, allspice, cinnamon stick, and bay leaves.
- Stir until the sugar and salt are completely dissolved and let the mixture rest for 15-20 minutes.
3. Place a fine mesh sieve over a large bowl and pour in the cooled brine to remove the solids. This is an important step–otherwise, you’ll be picking peppercorns and cloves out of the bird.
4. Add ice and stir until the ice melts. Stir in another 4-8 cups of cool water or until you have about 4 to 4½ quarts of liquid. Then, add the bourbon.
5. Discard the package of neck, giblets, and heart or use them to make a turkey gravy etc. Transfer the bird to a sizeable brining receptacle {see helpful tools section below}. Pour the bourbon brine solution over the poultry.
6. Transfer the container to the refrigerator for 12 hours, then flip the turkey over and brine for another 8-12 hours. When you’re ready to roast, remove the bird from the bourbon brine and pat it completely dry (both inside and out) with paper towels.
8. Cut a Granny Smith apple in half and stuff one half into the neck cavity. Loosely fill the large cavity with half of the roughly chopped carrots, celery, onion, thyme, sage and parsley, scattering the remaining half in the bottom of the roasting pan.
9. Combine the butter, sage, thyme, salt and pepper in a small bowl until blended.
10. Rub the skin with the compound butter.
11. Roast the turkey at 325° F. for one hour, then begin basting it with chicken broth every hour until it is used. Then, switch to using the drippings in the bottom of the roaster for basting. Depending on the size of your fowl, it may take 2-3 hours or more to cook through. Use a meat thermometer to check for doneness after about 2½ hours.
The safe internal temperature for poultry is 165° F. When it’s cooked, remove the roaster from the oven and tent with aluminum foil. Let the meat rest for 20 minutes before carving.
Pro-Tips:
- Ensure the brown sugar and salt completely dissolve before adding ice.
- A warm or hot brine will poach the meat, so please ensure the bourbon brine is at room temperature or cooler before adding the turkey.
- Ensure your have a large enough receptacle to hold the turkey AND brine*.
- Place the poultry in the receptacle BEFORE you start pouring in the brining liquid. If your container isn’t large enough, the bird will displace the brining liquid, and you’ll have a BIG MESS on your hands.
- Lifting a stock pot of brine to pour into a large receptacle can be cumbersome if you’re on the smaller side (like me–I’m 5’3″). I recommend placing the container on a low table or floor for better pouring control.
- Clear an ample space in the fridge for the meat to brine.
- Adjust your oven racks so that the poultry fits with about 3-5 inches of headroom between the breast and the heating element (if it’s too close, it will burn the skin before the meat is even done.)
- I don’t serve the aromatics cooked with the bird; they add flavor and keep the flesh moist, though several home cooks tell me they purée the vegetables and use them to thicken a gravy or for use later in soups.
- If your oven cooks unevenly, you should rotate the pan 180° each hour to ensure even cooking.
- If the breast meat gets too dark, place a piece of tin foil over it. That will allow the meat to continue to cook without burning the skin.
Equipment:
These helpful tools will make brining and roasting the turkey much easier. They include affiliate links.
- I bought this 12-quart food storage container a few years back, and it has been a game-changer. It holds a whole turkey plus brine, but you’ll be surprised at how many uses you’ll find.
- An instant-read thermometer is indispensable for accurately determining when the meat is done. I recommend the Thermapen One from Thermoworks {affiliate link}. It gives accurate readings in seconds, folds easily into the drawer and even has a backlight.
- A turkey baster for basting your Tom Turkey while it roasts.
- A roasting pan – it’s sturdier than a disposable tin and perfect for making gravy in the bottom of the pan.
Swaps and variations:
- Substitute an orange or lemon for an apple in the aromatics.
- Add 1-2 garlic bulbs, sliced in half crosswise, to the cavity.
- You can use this brine for smoking a turkey as well.
- Instead of the compound butter and basting, brush the skin with melted butter every hour for richness.
- Use other fresh herbs in the aromatics like marjoram, savory or fresh rosemary.
Make Ahead:
- You can assemble the bourbon turkey brine a day or two ahead of time and keep it in the refrigerator.
Storage:
- Leftover roast turkey can be kept in an airtight container or well-wrapped in plastic wrap and foil for up to 5-7 days.
- Use the turkey carcass to make a Homemade Turkey Stock and Turkey Rice Soup, Turkey Alphabet Soup, or Turkey White Bean Soup with Kale.
Freezing:
- You can freeze cooked leftover turkey for 2-3 months when well-wrapped in freezer paper.
- Freeze the carcass (to make broth or soup later) for up to 2-3 months, wrapped in a zip-top freezer bag.
This bourbon-brined roast turkey is a thing of beauty. With a burnished, golden skin and tender, juicy flesh, it’s what you want in your Thanksgiving turkey. In case you’re wondering, I don’t stuff my turkey. Instead, I make two casserole dishes of stuffing (one for each end of the table—that’s fair, right?) and plenty of gravy.
What To Serve With Bourbon Maple Brined Roast Turkey:
More Turkey Recipes & Other Holiday Mains:
Roasted Turkey with Bourbon Turkey Brine
SPECIAL EQUIPMENT:
- large roasting pan
INGREDIENTS:
- 12-14 pound turkey neck, giblets and liver removed
For The Brine
- 4 quarts water divided
- 1 cup kosher salt
- 1½ cups brown sugar
- ¾ cup maple syrup
- 1 tablespoon black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1 cinnamon stick
- 6 bay leaves
- 8 cups ice
- ½ cup bourbon
Aromatics For The Turkey
- 5 carrots rough chop
- 2 large onions rough chop
- 4 stalks celery – including leaves rough chop
- 2 granny smith apples cut into halves
- 6-7 sprigs thyme
- 5-6 sage leaves
- 6-7 sprigs parsley
- 1-2 cups chicken broth for basting
For The Herb Compound Butter
- 4 tablespoons butter softened
- 5-6 large sage leaves chopped
- 1 tablespoon fresh thyme leaves chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
DIRECTIONS:
FOR THE BRINE:
- Bring 2 quarts of water to a boil in a large stock pot. Remove from heat and stir in 1 cup kosher salt, 1½ cups brown sugar, ¾ cup maple syrup, 1 tablespoon black peppercorns, 1 teaspoon whole cloves, 1 teaspoon whole allspice berries, 1 cinnamon stick and 6 bay leaves. Stir until the salt and sugar are completely dissolved, and let it rest for 15-20 minutes. Place a sieve over a large bowl and strain the brine to remove the solids.
- Add 8 cups ice to the brine and stir until the ice melts. Add an additional 4-8 cups of cool water or until you have about 4 to 4½ quarts of liquid. Stir in ½ cup bourbon.
BRINING THE TURKEY:
- Remove the offal items (neck, giblets, heart and liver) from a 12-14 pound turkey and save for gravy. Use a large food storage container, stock pot or brining bag to hold the turkey and the brine. Add the turkey to the container and pour the brine over the bird. Seal up the container and brine for 12-18 hours in the refrigerator, turning the turkey over at least once during the brining process.
MAKING THE COMPOUND BUTTER:
- In a small bowl, combine 4 tablespoons butter, 5-6 large sage leaves, 1 tablespoon fresh thyme leaves6-7 sprigs thyme, 1 teaspoon kosher salt and 1 teaspoon black pepper together with a fork until smooth and creamy.
- Set the oven rack to the lower third of the oven and preheat the oven to 325°.
ROASTING THE TURKEY:
- Remove turkey from brine and dry thoroughly with paper towels.
- Place one half of the granny smith apple into the "neck" cavity of the bird and cover with the excess flap of neck skin.
- Loosely fill the cavity with about half of the 5 carrots, 4 stalks celery – including leaves, 2 large onions, 2 granny smith apples and 6-7 sprigs thyme, 5-6 sage and 6-7 sprigs parsley. Scatter the other half in the bottom of the roasting pan.
- Place the bird in the roasting pan, resting on the vegetables. You can also use a rack in the pan if you have one, but resting it on the vegetables accomplishes the same thing.
- Liberally coat the skin of the wings, legs and breast with the compound butter.
- Roast in the oven for 1 hour, then begin basting with 1-2 cups chicken broth every hour or so until the broth has been used, then use the drippings in the bottom of the roaster for basting.
- Roast the turkey for about 2 to 2½ more hours or until a meat thermometer reads 165 degrees. Remove it from the oven and tent with aluminum foil. Rest the meat for 20 minutes before carving.
NOTES:
- To defrost a frozen turkey: Place the packaged turkey onto a rimmed sheet pan and place it in the refrigerator to thaw. This will take 2-3 days. Plan ahead!
- For last-minute thawing, place the frozen turkey in a large pot in the sink and run cool water over it to cover it, changing it out several times. You can also keep the faucet running constantly into the pot, which will keep the water moving– It will still take several hours to thaw, but you have a better-than-average shot of eating the turkey on Thanksgiving day.
- Ensure the brown sugar and salt completely dissolve before adding ice.
- Ensure the bourbon brine is at room temperature or cooler before adding the turkey.
- Place the poultry in the receptacle BEFORE you start pouring in the brining liquid; otherwise, it may overflow.
- It’s easier to pour a large pot of brine over the bird’s receptacle if you place it on a low table or floor.
- Clear an ample space in the fridge for the meat to brine.
- Adjust your oven racks so that the poultry fits with about 3-5 inches of headroom between the breast and the heating element (if it’s too close, the skin will burn before the meat is even done).
- If your oven cooks unevenly, rotate the pan 180° each hour to ensure even cooking.
- If the breast meat gets too dark, place a piece of tin foil over it. That will allow the meat to continue to cook without burning the skin.
NUTRITION:
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Does a brine have to contain sugar? I’m afraid this will be too sweet for my husband if I include the brown sugar in addition to the maple syrup and bourbon.
Appreciate your recipes – you’ve helped to get me out of a dinner rut!
Enhancing a brine with other ingredients like sugar, whole spices, and alcohol adds nominal flavorings, but luckily, the turkey won’t taste at all sweet (or bourbon-y). The primary function of the brine is to keep the meat juicy and tender. If you want to test that theory, make my brine for pork chops one night this week, then grill them. OMG- so juicy and flavorful.
I decided to omit the brown sugar from the brine and our turkey was wonderful. I did notice just a hint of sweetness in the meat but my husband said it was one of the best turkeys I’ve ever roasted (and we’ve been married over thirty years).
No idea why I resisted brining – I’m now a convert!
Our meal included cranberry sauce with maple syrup & bourbon, stuffing with sausage, apple & pecans, garlic mashed potatoes and your garlic green beans – the subtle flavor repetitions were amazing.
Thanks again!
Hi Lisa.
Your Maple Bourbon Brined Roast Turkey recipe sounds delicious! Can’t wait to try it!
Question: For the amount of guests we are having this year, I think I need a 15-16 lb. turkey. How do I increase the recipe amounts? I’m concerned that it will lose some of the taste if I keep to the exact ingredients amount that you recipe calls for; but, I’m also concerned with adding amounts on my own, also for fear of changing the taste outcome.
Please advise.
Thank you.
YTC.-
If you have a container that fits the larger turkey and the brine covers it in that container, you should be fine. No adjustment necessary. However, if the turkey is not submerged, take note of how how much more brine you’d need and just make an additional quarter or half of the brine recipe. The main thing is to submerge the bird. Actually, to test this, take the turkey (while it’s still wrapped in its packaging) and put it in the container you’re going to use for brining. Add water (measuring as you go) to see how much liquid you’re going to need to cover the bird. That should give you a good idea of how much brine you’ll actually need.