Our Recipes

Brined & Roasted Turkey

  • Prep: 5 Minutes
  • Cook: 4 hours
  • Portions: 8

Ingredients You'll Need

  • 1 Fresh Meridian Free Range Turkey
  • 1 gallon broth (vegetable, chicken or turkey)
  • 1 cup sea salt
  • 1 tbsp. dried rosemary, crushed
  • 1 tbsp. dried sage
  • 1 tbsp. dried thyme
  • 1 tbsp. dried savory
  • 1 gallon ice water


  1. In a large stock pot, combine broth, sea salt, rosemary, sage, thyme and savory
  2. Bring pot to a boil, stirring frequently until salt has dissolved
  3. Remove from heat and let cool at room temperature
  4. When mixture has cooled, pour it into a clean 5 gallon bucket and stir in the ice water
  5. Remove innards from turkey
  6. Wash and dry your turkey inside and out
  7. Place the turkey, breast side down, into the brine
  8. Place the bucket in the refrigerator overnight
  9. Cook the turkey as desired, reserving drippings for gracy
  10. *Keep in mind that brined turkeys cook 20-30 minutes faster than unbrined turkeys


Yields1 Serving



Brined & Roasted Turkey
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Debbie says:

I have to say, we always brine our birds..My daughter showed me this, I have never had a bird that was soooo moist, we do not put the stuffing in the bird either. I would not have Turkey any other way!

Meridian Meats says:

That is so great to hear Debbie!
I hop your turkey dinner turns out just as delicious this year!
Merry Christmas & Happy New Year to you and yours!

Mike says:

How the heck do you get a five gallon bucket to fit in a fridge? Any way to store it outside the fridge without risking bacteria?

Ellp says:

Could use a large cooler, ice packs, etc. and store it outside. Personally I’d be worried more about the raccoons, bears, coyotes in my area… Guess I’ll be storing mine in the garage.

Meridian Meats says:

Hi Mike,
Great question!
I would say another option is to shop for a heavy-duty brining bag or oven roasting bag.
This will take up the least room in your refrigerator and will require only 1 gallon of brine. Unfortunately we do not carry brining bags, but they are available at some supermarkets and kitchenware stores. The most important part (for food safety) is keeping the turkey cold. Ideally refrigerated between 35 degrees F and 38 degrees F. 🙂 If you have any other questions please let us know 🙂

Vicki says:

I use a brining bag. Put it in a cooler with the turkey & brine, put ice in the cooler around the bag. I usually put it outside. Turkey stays nice & cold.

Meridian Meats says:

Hi Vicki!
Great idea! The cooler outside is always a fantastic idea, and leaves a lot of extra room in the fridge!

Jan says:

Perhaps use any large food-safe bag to put the turkey and brine in, but then put the bag in a container that does fit in your fridge (large bowl, perhaps?) This is one time it is really handy to have that second fridge in the garage 🙂

Meridian Meats says:

Fantastic idea Jan!

Cheri says:

I use a brining bag, and have it in the roasting pan in the fridge. May have to move a shelf to make it fit in the fridge.

Meridian Meats says:

Fantastic idea! Brining turkey is the way to go! 🙂

ADELE says:

What temperature do you set the oven to.?

Meridian Meats says:

Hi Adele,
Great question! My suggestion would be to oven roast at 350 degrees F 🙂

Roberta says:

Can you brine a turkey great roast, unstuffed?
Can you over brine, for example if you leave it too long does it get a salty taste?

Meridian Meats says:

Hi Roberta,
You can definitely brine a turkey breast roast and it should be just as delicious!
I would suggest brining for up to four hours. 🙂

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