Turkey with whisky brine

Dindon Québec
In collaboration
with Dindon Québec
  • Preparation 20 min
  • Refrigeration 24 h
  • Cooking 3 h 12 min
  • Servings 6
  • Freezing Absolutely



  • 1 small 4 kg young turkey, thawed
  • About 24 cups water
  • 1 cup whiskey
  • 3/4 cup sea salt
  • 1/4 cup maple syrup
  • 2 tablespoons peppercorns
  • 4 bay leaves
  • 3 large garlic cloves, crushed
  • 2 celery stalks, sliced
  • 1 yellow onion, cut into large chunks

Ingredients for the stuffing

  • 20 Brussels sprouts, halved
  • 300 g turkey bacon, diced
  • brine vegetables
  • Olive oil

Ingredients for the butter

  • 1/3 cup melted butter
  • 1/2 teaspoon Provence herbs
  • Salt and pepper from the mill



  • In a huge saucepan or in a brine bag, place the turkey and add the rest of the ingredients for the brine. Mix and go well to the bottom to dilute the salt. Place in the fridge and leave to brine for 24 hours.
  • In a large skillet over medium-high heat, add the Brussels sprouts, bacon, brine vegetables and drizzle a good dash of olive oil. Cook 10 to 12 minutes, stirring, to caramelize the vegetables. Remove from the heat and let stand for 5 minutes.
  • In a small bowl, put the melted butter, Provence herbs, season with salt and pepper and mix. Set aside.
  • Preheat the oven to 350°F.
  • Remove the turkey from the brine, drain well and place in a roasting pan fitted with a rack. Fill the cavity of the turkey with the stuffing. (Serve the rest of the stuffing with the meal when the turkey is ready.) Brush the turkey with the butter and place in the oven. Cook for about 3 hours or until the internal temperature of a breast is 165°F. Brush with butter while cooking!