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Brined Turkey Loins


A delicious way to cook turkey loins. Careful with the Salt though... I cut it in half from the original, but don't be excessive with it. The original called for the below items with a 14 pound turkey. I did it with about 5 to 6 pounds of loins.

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  • RUB:
  • 1 tablespoon dry rubbed sage
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 lemon, zested
  • 1 tablespoon canola oil
  • BRINE:
  • 6 quarts water (I used much less... just enough to cover the loins)
  • 1/2 cup kosher salt (easy here, was originally 1 cup)
  • 1/3 cup brown sugar
  • 1/2 cup molasses
  • 7 fresh sage leaves
  • 1 tablespoons black peppercorns


Servings 8
Preparation time 30mins
Cooking time 75mins
Adapted from


Step 1

In a large stock pot, combine water, kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat and let it cool.

In a small bowl, combine dried spices and lemon zest. Rub turkey with
canola oil, lightly sprinkle rub on turkey. Optionally you can cover them loosely and refrigerate for up to 4 hours (to let the seasoning settle in)

Preheat oven to 425°F

In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.

Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.

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