Cooking With Clay: Blue Powerade Brine Bathed Turkey

By: Clayton Lewis


  • 2 gallons of Cold Blue Powerade
  • 2 cups of kosher salt
  • 1 whole turkey thawed
  • 1 medium onion cut into fourths
  • 1 medium carrot coarsely chopped
  • 1 medium celery stalk coarsely chopped
  • 1 teaspoon dried thyme leaves
  • 3 tablespoons unsalted butter, melted


  1. Mix cold powerade in a large, clean bucket or stock pot. Stir until alt is dissolved. Add turkey. Cover and refrigerate for 8-12 hours.
  2. Heat oven to 325 degrees fahrenheit. Remove turkey from brine. Thoroughly rinse turkey under cool, running water. Pat skin and interior cavities dry with paper towels.
  3. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onions, carrots, celery, and thyme with one tablespoon of the melted butter. Place in turkey cavity.
  4. Place turkey breast side down on rack in large roasting pan. Brush back side of turkey with one tablespoon of melted butter. Turn turkey over. Brush breasts side of turkey with remaining tablespoon of melted butter. Insert ovenproof meat thermometer in the thickest part of the thigh, do not touch bone.
  5. Roast uncovered 3½ – 4 hours. Brushing twice with pan drippings with pan drippings during last thirty minutes of roasting.
  6. Turkey is done when thermometer reads 165 degrees fahrenheit and drumsticks move easily when lifted or twisted. Place turkey on warm platter and cover with foil. Let stand for twenty minutes for easiest carving.