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Elevate your holiday feast with our White Wine Turkey Brine – a perfect blend of white wine, aromatic spices, herbs, and citrus. Join countless readers who swear by this brine for the juiciest, most flavorful turkey. Make your holiday memorable with this tried-and-true recipe!
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🦃 Elevate Your Holiday Feast with White Wine Turkey Brine Ever - the BEST brine ever! 🌟
Is anyone else constantly on the lookout for exciting ways to spruce up their holiday meals? While traditions have their place, that little adventurer in me always seeks to top the previous year's meal. This year, with our growing family, we decided to have a preliminary Thanksgiving—a warm-up meal where I got to add some twists to our traditional dishes.
For years, I've stuck to my tried-and-true turkey recipe, even boldly claiming it as The Perfect Roast Turkey. However, this year, the idea of smoking the turkey took center stage after our successful experiments with smoked chicken. We nixed the smoking idea for the beloved crispy skin, a non-negotiable delight in our holiday turkey.
The result? An unforgettable roasted turkey that had everyone raving. The secret to that crispy skin? Taking the bird out of the white wine turkey bob
brine the night before, patting it dry, seasoning, and leaving it uncovered in the fridge. It made all the difference!
The kids couldn't get enough of the feast, featuring a Bacon, Leek, and Artichoke Bread Pudding, Creamy Butternut Squash Mash, Keto Dinner Rolls, and, of course, the star of the show—the Perfect Keto Gravy.
But it was the turkey that stole the spotlight. Forget dessert; they wanted more turkey! So, we've officially declared this white wine turkey brine recipe the holiday turkey champion, and the whole family agrees. Give it a try and elevate your holiday feast to new heights! 🌟🍗
P.S. Since this white wine turkey brine recipe went live on the blog, I've received hundreds of emails from readers, sharing that they'll never brine their turkey another way. The proof is in the (turkey) pudding!
In This Post
🥘White Wine Turkey Brine Ingredients
These are the ingredients necessary to make White Wine Turkey Brine.
- Vegetable Stock - I make homemade stock all of the time but you can use store-bought as well.
- Thyme - a bunch of fresh thyme works the best for this recipe.
- White Wine - you want a dry white wine for this recipe.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
Helpful Hint: 💡: you want a dry white wine for this so pick a pinot grigio, sauvignon blanc, or chardonnay. Try to choose a wine you would enjoy drinking but no need to spend a ton of money!
Substitutions
- Vegetable Stock - instead of vegetable stock you could use chicken bone broth or just plain water.
- White Wine - use any dry white wine that you would drink.
- Fresh Thyme - feel free to use whatever herbs you prefer. A mix of thyme, rosemary, and sage would be nice as well.
📖Variations
- Citrus Twist: Enhance the citrusy notes by adding oranges or grapefruits to the brine for a citrus-infused turkey.
- Spice Infusion: Introduce a hint of heat with crushed red pepper flakes or a few slices of jalapeños in the brine.
🍽Equipment
This is the equipment you will need to make White Wine Turkey Brine.
Storage
Brined Turkey: After removing the turkey from the brine, pat it dry and store it in the refrigerator uncovered. Ensure proper refrigeration until ready to roast.
Leftover Brine: Discard any leftover brine after use. Due to its contact with raw poultry, it's not advisable to store or reuse the brine. Always prepare a fresh batch for each use.
💭Top tip
Try to use fresh ingredients as they will impart the most flavor. Also, make sure to brine your turkey for at least 24 hours.
FAQ about White Wine Turkey Brine
White wine turkey brine adds a depth of flavor, moisture, and tenderness to your turkey. The wine, along with a blend of herbs and spices, enhances the overall taste and ensures a juicy, flavorful bird.
For optimal results, refrigerate the turkey in the brine for at least 24 hours. This allows the flavors to penetrate the meat, resulting in a more succulent and well-seasoned turkey.
It's best to thaw the turkey completely before brining. Brining a thawed turkey ensures that the brine can fully penetrate the meat, imparting the desired flavors.
It's recommended not to reuse the brine due to potential contamination from raw poultry. Discard the brine after use.
Related Recipes
Looking for other recipes like this? Try these:
- Homemade Poultry Seasoning
- Homemade Condensed "Cream of" Soup Recipe
- Homemade Bone Broth
- Homemade Pumpkin Puree
- Vegetable Broth Powder
White Wine Turkey Brine
Ingredients
- 1 quart vegetable stock
- 1 1/2 cup pink salt
- 6 organic bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 bottle (750 ml) Pinot Grigio (or other dry white wine)
- 2 large shallots thinly sliced
- 8 garlic cloves crushed but left in the skins
- 1 bunch fresh thyme (a good handful)
- 2 large lemons sliced
- cold water
- 1 16-pound turkey
Instructions
- In a medium saucepan bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature.
- Pour the brine into a 20-quart stock pot with a lid. Add the wine, then add the shallots, garlic, thyme, and lemons. Carefully add the turkey.
- Pour enough cold water into the pot to cover the turkey. Place the lid on the pot and refrigerate for at least 24 hours.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you like this recipe please leave a comment!
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jmac
Oh My!! I have never brined my turkey but this just might be the year to do .
That looks so good!!!! Do I just roast it in the usual way after the brining process? Same cooking time too?
Bobbi | Bobbi's Kozy Kitchen
Yes, do it the same way and the same heat and time. If you want crispy skin make sure to take the turkey out of the brine the night before, pat it dry, and leave it in the fridge uncovered overnight.
Sam @ PancakeWarriors
Im going to try this. I always brine My turkey and everyone raves over it (I don't eat turkey but that's no reason not to make it). I love mixing up things and wine sounds like a perfect mix up!! Thanks for sharing
Bobbi | Bobbi's Kozy Kitchen
Fabulous Sam!! I hope everyone enjoys it as much as we did!
Anonymous
Great recipe.
Was wondering can one use this with other birds (chicken, goose etc)?
Bobbi | Bobbi's Kozy Kitchen
Oh definitely!
Anonymous
How much mustard seed?
Bobbi | Bobbi's Kozy Kitchen
It is 1 tablespoon. Sorry about that!! I fixed the recipe now 🙂
Unknown
What temperature and time do you use to roast the turkey? Do you add any of the brine to the roasting pan?
Bobbi | Bobbi's Kozy Kitchen
I roast my turkey at 325 for about 20 mins per pound (internal temp should be 165). I usually baste with warmed chicken stock, you could add a bit of wine to it though.
Anonymous
Definitely the best brine I have used (and everybody else agrees.) I used an onion instead of the shallots and also added some rosemary. Juicy and tender!!!
Bobbi | Bobbi's Kozy Kitchen
I am so happy you like it. We never use any other brine anymore. I had a houseful this Thanksgiving and everyone felt the same way 🙂 I love making peoples holidays a success!!
Unknown
Can you cook this in a slow cooker? If so, what is the best way to do it? I had this recipe at a friend's house this last Thanksgiving and it was very juicy!
Bobbi | Bobbi's Kozy Kitchen
Hi Tammy! I am not sure what you mean by cooking it in the slow cooker.For the brine, you just need to heat the liquid enough to disolve the salt. Then you cool it before you put the turkey in. Not much more cooking to do. If you are talking about the turkey, I don't think it would fit into a slow cooker. I hope that answers your Q
Unknown
After I brine the turkey, do I just put it in the oven inside the cooking bag with wine and chicken stock? (Sorry, its my first time cooking a turkey)
Bobbi | Bobbi's Kozy Kitchen
No you would want to remove the turkey from the brine the night before you want to roast it. Pat it dry, and leave it unwrapped on a baking sheet, in the fridge over night. Then roast it. Here is a post on how to roast the turkey https://bobbiskozykitchen.com/2013/11/the-perfect-roast-turkey-brine-recipe.html (that just has a different brine)
Unknown
Should the turkey be rinsed after taking out of the brine? Didn't want it to be to salty.
Bobbi | Bobbi's Kozy Kitchen
No, I just pat it dry with a paper towel. The brine mostly imparts the meat with moisture, it won't make the bird salty. I still season before I roast. I hope you have a Happy Thanksgiving!!
Anonymous
U said u still season before u roast what do u season with before roasting?
Bobbi | Bobbi's Kozy Kitchen
With whatever you would normally season with. You could do salt and pepper. I use poultry seasoning on mine too.
Anonymous
Do you use the 750 ml wine bottle or the 1.5L?
Bobbi | Bobbi's Kozy Kitchen
SO sorry I didn't make it clear that it is a 750 ml bottle.
Jen
Perfect! This is the first and only turkey brine I've tried. It's a keeper! For three years I've been smoking a turkey using this brine and a simple rub. Everyone loves it and there's usually very little turkey leftover!
Try it!
bobbiskozykitchen
Thank you so much for your comment, it makes me so happy that you enjoy this recipe!
Liz
I can't believe it's almost time to brine those turkeys! Time sure flies! I am amazed how good you made this turkey brine look! It looks delicious already, I can feel how turkey is soaking in all of those incredible flavors!
Unknown
I love this post! This recipe is a huge hit every time I make it. One time, I felt bad because no one ate my friend's turkey and mine was stripped to the bone! I also love the gentle reminders about this post every time the season rolls around. <3
Heather @ thedomesticdiva.org
Honestly, you had me at wine. I've never heard of brining a turkey with wine but it sounds really delicious. I'm going to have to try this out.
mail4rosey
I am loving all of these tips. Thanksgiving is almost here!
Bobbi | Bobbi's Kozy Kitchen
That makes me sooooo happy to hear 🙂
Unknown
Well, YUM! I'm not in charge of the turkey this year, but the next time I am, I'm definitely using this recipe!
Anita
I tried this for the first time last year and it was honestly the best turkey I've ever had! Thank you so much for sharing your wonderful recipe!
This year I'm making a smaller turkey (a little over 8 lbs.). Do you recommend cutting this recipe in half or is it safe to use the full recipe? I'm mostly concerned with it being too much salt.
Bobbi | Bobbi's Kozy Kitchen
Ahhh Iam so sorry I didn't get back to you! My computer died so it has been a bit crazy and I have been working from my phone. I hope every thing went well. I brined a 24 pound bird this year and used the recipe as is and then just added a bit of water to cover the bird and topped off with ice. Happy Turkey Day!
Maureen
What kind of wine did you use?
bobbiskozykitchen
I used a Pinot Grigio but any dry white wine that you enjoy drinking would work well.
Mary
Hi Bobby…going to use this brine this year, I usually cook with dry vermouth as it technically is a wine…do you think I could use that instead of the Pinot? I’d rather drink it! Lol
bobbiskozykitchen
I have never subbed dry vermouth in this specific recipe but have used it as a substitute for dry white wine in other recipes so I don't see why you couldn't use it in this one!
Mary
Great, I’ll try it and let you know!
Mary
Also, your recipe calls for a 16# turkey, mine is 10 should I cut down the brine time?…thanx
bobbiskozykitchen
No, the brine time remains the same.
Mary
Thanks I’ll post afterward happy thanksgiving!
bobbiskozykitchen
Oh, thank you! I hope your Thanksgiving was fabulous!
Wendy
Have you ever tried this on a butterball Turkey? I know they are pre-basted/ pre-brined so worried about it coming out too salty. Thanks!
bobbiskozykitchen
I have not however, the brine does add flavor but is more to tenderize the turkey and keep it moist. If the turkey is pre-brined I would bypass the brining process though. No need.
Monica
Hi!
I have used your recipe in previous years and everyone always loves it! I’ve shared the recipe with many friends. This year I am roasting a 22lb turkey. Do you think I should add more of the brining ingredients since your recipe calls for a 16lb turkey? Also, what’s the longest amount of time you would recommend I brine the turkey?
bobbiskozykitchen
First off, thank you for taking the time to comment and let me know how much you love my recipe. That always makes my day! Second, I would probably add 50% more to the recipe since the turkey is almost 8 pounds bigger, and I would probably still just brine for 24 hours but no more than 48 hours for sure.
Monica
Awesome! Thank you Bobbi. I hope you have a Happy Thanksgiving!
Luciana
The salt is not dissolving. Help! Thank you!!
bobbiskozykitchen
I am so sorry it took me this long to reply! For the future, I would either reduce the pot to a simmer and continue to stir until the salt dissolved or use pink salt. I made this with pink salt this year and the salt dissolved very quickly. ALthough I had never run across this issue before your comment (and another user commented as well).
Cynthia
I am having trouble getting 1.5 cups of Kosher salt to dissolve. I don’t want to boil the vegetable broth, seasoning, and salt too long to have too much evaporation. Anyone else have this problem? Any recommendations? There is a layer of undissolved salt in the bottom of my pot no matter how long I stir it for.
bobbiskozykitchen
I am so sorry I didn't get back to you before now! I hope everything worked out for you OK. I have never had this issue before but then had two people make the same comment. I would lower the pot to a simmer and keep stirring until the salt dissolved or next time, use pink salt. I have switched to using pink salt in everything.
Keith
Can you brine your turkey for 2 days. With this recipe.
bobbiskozykitchen
I would not brine for more than 24 hours.
Monica
Hi again Bobbi! Idk why I am second guessing myself on the recipe this year. For the salt is it 1 and a 1/2 cup kosher salt or just (1) 1/2 cup?
bobbiskozykitchen
It is 1 1/2 cups.
Jackie
This has been my go-to brine for the past couple years. I never brined my turkey before finding this recipe and my turkey was always dry and so-so. After using this brine I get so many compliments on how flavorful and moist the turkey is. We also deep fry our turkey for extra deliciousness.
bobbiskozykitchen
That makes me SO happy. I knew how much my family loved this brine and wanted to share that with everyone!!
Catherine
I am in charge of the turkey every year because I use this brine recipe. I use Alton Brown's method of roasting. This is by far the best turkey I or my family have ever had. This is the Best turkey without fail. Thank you for being a constant at our table every year! Happy Thanksgiving!