Brined and Barbecued Turkey
4.7
(20)
This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière.
Ingredients
Makes 10 servings
Special Equipment
Preparation
Step 1
In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.
Step 2
Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.
Step 3
Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 40°F.
Step 4
Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.
Step 5
If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
Step 6
If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.
Step 7
Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 450°F.
Step 8
If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.
Step 9
Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180° every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)
Step 10
Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving.
Read More: How to Smoke a Turkey
Leave a Review
Reviews (20)
Back to TopI have been using this recipe for a few years now, and it's the only way to make a turkey. For years, I'd make the turkey and then chuck it all the next day because turkey has no flavor and just isnt good! I use all the ingredients as posted in recipe, but the timing is different. I make the brine on Sunday, let it cool and then refrigerate over night. On Monday, the turkey goes in with brine (I use a huge lobster pot) and it stays in until Wednesday afternooon. I take it out, discard the brine (I keep some of the herbs to shove into the turkey during roasting). I put the turkey on a sheet pan and leave uncovered to dry skin until next day (Thanksgiving Day). I rub it with olive oil, and then coat with a dry spice rub (ground fennel, coriander and paprika) and let it sit out at least an hour. The herbs and some onions in the cavity and onto the grill. I will cook it on The grill for an hour or two, until I feel its smoky enough and the color is good. Then I bring inside to finish in the oven where I can keep a better eye on it. I make a gravy ahead of time and add the drippings to the gravy little by little because it can be salty. But, along with the salt is alot of awesome flavor.
tinavds
Princeton NJ
11/22/2019
This is the BEST turkey I have ever made but I have to admit I brined it much longer than recommended. Not sure it would comply with health code standards but its still winter and its still cold outside... I made the marinade as recommended but then cooked it well to extract the flavors as best I could. Then I left the turkey brine for three (yes three) days outside in my largest stock pot. I have made this twice so far and my best results were with the butter added to the cavity, not the pan. The butter burns in the pan but if added to the cavity, there are natural juices that will combine with the butter to create a basting liquid prior to burning. The flavor is superb and the texture wonderful. Not too much salt and just the right complexity of flavors.
caryn_ericks
Lyme, CT
4/5/2017
I will never ever use any other brine again ever. I have cooked 4 turkeys using this brine, all in different ways (deep fryer, infrared fryer and traditional roasted) except the grill as recommended here! No matter how I've cooked the turkey the meat has turned out moist and so SO flavorful and it makes a great gravy. Ten thumbs up!
JMartins1
Redondo Beach, CA
11/19/2015
I discovered nuance to this over the weekend and wanted to share. This weekend, I made the brine, but instead of simply chopping the veggies, herbs, etc., I pureed them in my food processor. What a difference! There was a noticeably improved transference of flavor from the brine to the finished product. Going forward this will be my preferred method of preparing the brine.
redoldguy
Webster Groves, MO
4/27/2015
We will never make a turkey another way!
janAllan
Boise, ID
3/24/2012
Made this as my first Thanksgiving turkey and it was fabulous! I did two twelve pound turkeys. I made the brine 48 hours ahead. Strained and brined the turkeys individually for 12 hours. I mostly followed the recipe, but didn't have leeks or anise. I increased the amount of fennel to make up for the anise and just skipped the leeks. The flavor didn't suffer for it. I trussed the turkeys and cooked both in individual roasting pans on the grill at the same time. I did one breast side down and one breast side up. The breast side down one was definitely more tender all around, but so much so that I couldn't flip it upright to brown the too; it started to fall apart! I also covered both pans to keep the juices in for almost the whole time, pulling the tin foil off for just the last 30 minutes. There were great juices left in the pans to make gravy, but the turkeys were so juicy we didn't bother. I'll definitely make these for Thanksgiving next year, if not every year. I don't see any reason to try another recipe! My whole family said this was the best turkey they'd ever had. An added bonus is that it kept the heat outside and freed up the oven for other things.
jdurra
11/26/2011
Wow! Didn't do the barbecue part, because I wanted a roasted turkey with stuffing and gravy. But everyone was blown away by the brining results. Absolutely the juiciest, loveliest turkey anyone at the table had ever eaten. The flaors were subtle, not overwhelming. The only change I made was to omit the star anise. I was afraid we'd taste it, and it's not my favorte. Added the turkey without straining out the solids just because I was in a hurry. This is now my go to turkey recipe.
pkrichev
Guntersville, AL
11/27/2010
We were first time briners last year and we all agreed this was our NEW way of preparing our turkey. Last year we used the grill and the indirect cooking method but this year we will be using the rotisserie, can't wait. We also used our cooler with a trash bag for the brine process. I guess my one tip (or 3) is to prep, prep, prep. It makes life so much easier and you end up looking like a PRO. This is the simplest way to prepare the turkey for the best results imaginable. I think the only drawback to rotisserie cooking is that you still need to put a turkey in the oven for that awesome stuffing that it creates. Don't over think it just enjoy the process. Get that turkey on the grill and have a nice beverage.
MWetzelHillman
California
11/18/2010
This turkey did not turn out well for us. After just an hour or so on the grill, the skin was black and the meat was almost done. Not sure what we did wrong, but we almost had to order pizza. Sad.
68black
Seattle
11/1/2010
This is a great recipe and the star anise gives such a subtle taste--it's a great addition. My husband is the turkey expert in our family and he loved this recipe. He followed the recipe as written except he roasted it in the oven and he didn't discard the veggies. He rinsed them a bit to take out some of the salt and then made soup which was also delicious. He also did not baste it every 15 minutes--that seemed unnecessary.
hardylee
Cincinnati, OH
11/29/2009
This is a winner. Simple and easy. We used a cooler and trash bag to contain the brine and our two turkeys. This will be our go-to on Thanksgiving. We prepared our turkeys on a propane grill, be sure to have enough gas to finish the job. We added traditional stuffing to one and stuffed the other with fruit. Both turned out great including the stuffing. The turkeys were done to perfection in a little over 3 hours. Plenty of time to let them fully rest covered with foil. In fact the turkeys were still very warm after resting for over an hour. People will think you are an incredible daring chef preparing their turkey in this manner. Good Luck and have some fun.
MWetzelHillman
Jamul California
11/27/2009
Wow! We used this recipe for 2008 Thanksgiving -- best brined turkey ever! I made one change in the recipe -- I added the vegetables and herbs and spices and simmered for 2 hours, then cooled and strained the brine. Followed all other instructions exactly. Much better flavor than the "deconstructed turkey" recipe we used last year. While I'm always open to try something new, I actually think we will use this recipe forever.
charistides
Erwinna, PA
11/28/2008
I used this recipe for Thanksgiving, and my guests told me this was the best turkey they ever had. Moist and flavorful. I used fresh organic herbs and spices in my brine, and added more black pepper than the recipe calls for.
Anonymous
Andover, MA
1/2/2008
This brine was a lot of work and the end result of the brine was no different than far simpler recipes. I found the overwhelming use of vegetables required and then suggesting they be discarded was a horrible waste. I saved the vegetables and herbs for other uses. I used some of the vegatables with the turkey gizzards to simmer and make my gravy. I simmered the remaining amount in 1/2 no sodium chicken broth and 1/2 water (about 6 cups of each) and then made a great turkey soup with one-half the stock and a vegetable soup with the remaining one-half.
emmyiris
Illinois
12/27/2007
Thank you Traci!! I did the brine exactly as written, except I didn't strain, and I didn't have star anise. I brined overnight, dried it off, rubbed it with a dry mix of salt, pepper, sage, rosemary and paprika, threw some aromatics in the cavity and roasted in the oven. What raves!! The moistest, most flavorful turkey any of us had every had - I even converted some white-meat only eaters to dark meat with this one. I've found my Thanksgiving brine from now on.
chezstacey
Bellevue, WA
11/27/2007
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