How to Thaw a Turkey for Thanksgiving (While It Brines)

Since a frozen turkey takes days to thaw, why not brine it while it thaws? This Thanksgiving turkey sits in a honey, apple cider vinegar and herb brine inside an oven bag while it thaws in the refrigerator, then roasts in that same kind of bag.

The bag slowly steams the bird, so the meat stays juicy and moist with almost no work. It is a simple plan for anyone nervous about cooking their first holiday turkey.

The Best Brined Thanksgiving Turkey (Thawed and Brined in One Bag)

I was pretty nervous starting this recipe. My mom always tackles the Thanksgiving turkey, and I was anxious about creating an epic recipe fail (turkeys aren’t cheap, right?). I researched and researched how to brine a turkey and the best ways to bake a turkey.

Since a frozen turkey can take 3 to 4 days to thaw, why not brine your turkey while it’s thawing with something fabulous? I discovered these turkey sized Reynolds oven bags and created a brine recipe. These bags made my job so easy! The bags slowly steamed the turkey, keeping it juicy and moist. It was actually much easier than I anticipated, and the brine added some great flavor.

My food critic (the handsome hubby) was unable to communicate just how much he loved it because his mouth was stuffed the minute it came out of the oven! Not to pat myself on the back, but I should pat myself on the back. We actually ate most of it that day. I used the extra in a soup and froze the rest for later.

I can’t wait for Thanksgiving so I can make this Thanksgiving turkey again! Serve it with my Thanksgiving stuffing recipe and finish with an egg free pumpkin pie.

Why You’ll Love This Thanksgiving Turkey

• Two jobs at once. The turkey brines while it thaws in the refrigerator, so you save days of planning.
• Juicy every time. The oven bag traps steam and keeps the meat moist.
• Big, simple flavor. Honey, cider vinegar, sage, thyme and rosemary season the meat all the way through.
• Easy cleanup. The brine and the drippings stay in the bag instead of all over your pan.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Large frozen turkey: Organic if you can find it. Check the label and make sure the turkey is NOT already brined, injected or labeled “enhanced,” or the meat will turn out far too salty.
• Water: Some is heated to dissolve the salt and honey, and the rest goes in cold to start cooling the brine down.
• Kosher salt: The heart of any brine. Salt helps the meat hold on to moisture as it cooks. Kosher salt has larger flakes than table salt, so do not swap it cup for cup or the brine will be too strong.
• Honey: Balances the salt and adds a gentle sweetness that helps the skin brown.
• Apple cider vinegar: Adds a mild, fruity tang that brightens the whole bird.
• Sage, thyme and rosemary: The classic Thanksgiving trio. Fresh or dried both work. I used a combination of fresh rosemary with dried thyme and sage.
• Pepper: A little warmth in the brine.
• Ice: Chills the brine fast. The brine must be completely cold before it ever touches the raw turkey.
• Olive oil cooking spray: A light coat on the skin helps the seasoning stick and encourages browning.
• Poultry seasoning: A ready made blend of sage, thyme, marjoram and other herbs that matches the brine and seasons the outside of the bird.
• Turkey sized oven bags: The bag holds the turkey and brine in the refrigerator, then goes into the oven with the bird. Double bag it if you are worried about leaks, since a full bag of brine is heavy.

How to Make a Brined Thanksgiving Turkey

1. Make the brine. Bring 4 cups of water to a simmer. Add the salt and honey and stir until the salt has completely dissolved. Turn off the heat. Stir in the rest of the cold water, the vinegar, herbs, pepper and ice. The brine should feel cold to the touch.
2. Bag the turkey. Place the frozen turkey in an oven bag and pour in the brine. Close the bag with the tie, double bagging if needed, and set it in a roasting pan or large container.
3. Thaw and brine in the refrigerator. Keep the bag in the refrigerator the entire time. Depending on the size of the turkey, it can take up to 3 days to fully thaw. Let it marinate at least 12 hours on each side before flipping.
4. Drain. Once the turkey is thawed, carefully remove the tie and discard the brine.
5. Season. Lightly spray the turkey all over with olive oil and sprinkle the poultry seasoning evenly over the skin. Place it back in the oven bag, close it with the tie and cut six 1/2 inch slits in the top. Set it in a roasting pan at least 2 inches deep.
6. Roast. Bake at 350°F for 2 to 2.5 hours for a 12 to 16 lb turkey, 2.5 to 3 hours for 16 to 20 lb, or 3 to 3.5 hours for 20 to 24 lb, until a meat thermometer in the thickest part of the thigh reads 180°F. Let it stand in the bag for 15 minutes before carving, so the juices settle back into the meat instead of running onto the cutting board.

Thanksgiving Turkey FAQs

• What is brining? Brining means soaking meat in a salt water solution before cooking. The salt helps the meat absorb seasoning and hold on to moisture, so it stays juicier in the oven.
• When should I thaw a turkey for Thanksgiving? Plan on about 24 hours in the refrigerator for every 4 to 5 pounds. A large turkey can take 3 to 4 days, so start early in Thanksgiving week.
• Can I thaw the turkey in brine on the counter? No. Raw turkey must stay at 40°F or below, so keep the bag in the refrigerator the whole time it thaws and brines.
• What temperature should turkey reach? USDA says turkey is safe at 165°F in the thickest part of the breast, the innermost part of the thigh and the wing. This recipe takes it to 180°F in the thigh.
• Should I use fresh or dried herbs? Either works. A mix of fresh rosemary with dried thyme and sage is a great combination.
• Why cut slits in the oven bag? The slits let extra steam escape so the bag does not puff up and burst. The rest of the steam stays inside and keeps the meat moist.
• Can I reuse the brine? No. Once raw turkey has been sitting in it, discard the brine right away and never use it as a sauce.
• How do I store leftover turkey? Refrigerate leftovers within 2 hours and use them within 3 to 4 days, or freeze them for later. Leftover turkey is great in soup.

Brined Thanksgiving Turkey in an Oven Bag

Thanksgiving turkey brined in honey, apple cider vinegar, sage, thyme and rosemary while it thaws, then roasted in an oven bag. The bag keeps the meat juicy and moist.

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Ingredients

  

• Large frozen organic turkey make sure the turkey is NOT already brine
• 12 cups water divided
• 1/2 cup kosher salt
• 1/2 cup honey
• 1 cup apple cider vinegar
• 2 tablespoons sage
• 2 tablespoons thyme
• 2 tablespoons rosemary
• 1 tablespoon pepper
• 4 cups ice
• Olive oil cooking spray
• 2 Tbs poultry seasoning

Instructions

 

• Bring 4 cups of water to a simmering boil. Add salt and honey. Stir until the salt has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
• Place frozen turkey in oven bag and pour brine into oven bag. Close oven bag with tie. You can double bag if neccessary.
• Depending on the size of turkey, it can take up to 3 days to fully thaw. Allow the turkey to marinate for at least 12 hours on each side before flipping.
• Once turkey it thawed, carefully remove the tie and discard of the brine.
• Lightly spray the entire turkey with olive oil and evenly sprinkle the poultry seasoning over turkey. Place turkey back in oven bag and close with tie and cut six 1/2 inch slits in top. Place in roasting pan 2 at least 2 inches deep.
• Preheat oven to 350 F.
• BAKE 2 to 2.5 hours for a 12 to 16 lb turkey, 2.5 to 3 hours for 16 to 20 lb turkey, and 3 to 3.5 hours for a 20 to 24 lb turkey or until meat thermometer reads 180 F. Let stand in oven bag for 15 minutes. Enjoy your juicy and flavorful turkey!

Made this turkey? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your turkey can’t be alone, so add a few of these sides to the table too.

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