Gin Brined Turkey

By • November 22, 2014 0 Comments

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Author Notes: A whole bottle of Gin in goes into this Floral/Citrus/Juniper brine laced with Honey. Promise will rock your Turkey Day worldLydia Martinez w/ Suitcase Foodist


Serves 6-8

  • 1 12 - 14 lb Turkey
  • 1 liter High Quality Gin
  • 1 liter Water
  • 2 cups Kosher Salt
  • 1/4 cup Honey
  • 3-4 sprigs Fresh Sage, Rosemary & Thyme, crushed
  • 1 Lemon + 1 Lime, sliced thin
  • 1 Apple, quartered
  • 4 Cloves Garlic, crushed
  • 1/2 teaspoon Juniper Berries
  • 1/2 teaspoon Peppercorns
  1. In a very large working bowl, combine Gin, Water and Salt. Stir with a wooden paddle to dissolve the salt. Add the honey and stir to dissolve as well.
  2. Add all the aromatics to the brine: Thyme, Rosemary, Sage, Juniper Berries, Peppercorn, Lemon, Lime, Apple & Garlic. Make sure the Fruit and the Garlic a slightly crushed so that they will release their flavor.
  3. Put the Turkey in a brine bag and then put it in a food safe large bucket, ice chest or big bowl. Pour the brine over the bird, seal the brine bag and put it in the fridge. If you have the bird in an ice chest, pack it with ice.
  4. Let the bird hang out in the brine for at least 24-48 hours. 4 hours before you are going to roast the bird, remove it from the brine. Rinse, pat dry with paper towels and place in the roasting pan.
  5. For crispy skin, it is important to return the Turkey to the fridge for a couple of hours uncovered so that the skin has time to dry out. Bring the Turkey out of the fridge at least an hour before you roast it – your Turkey will turn out better for it.
  6. I always add compound butter under the skin of my Turkeys. You can also rub the skin with oil and salt and pepper. Be sure that you have Turkey Broth in the base of your roasting pan for basting. I added a few shots of Gin as well to flavor the broth and the future gravy.
  7. It never hurts to stuff some aromatics inside the bird – I put an apple, a lemon and an onion inside my bird – all halved or quartered.
  8. Roast your bird in typical turkey fashion. Use the gin flavored drippings to make a ginny gravy. Happy Ginsgiving!

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