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Brine for Turkey


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  • vegetable broth 1 gallon
  • kosher salt 1 cup coarse
  • brown sugar 1/2 cup
  • peppercorn 1 tablespoon whole
  • allspice 1/2 tablespoon berries
  • candied ginger 1/2 tablespoon
  • bay leaf 1
  • thyme 1 bunch fresh
  • orange 1 cut into quaters
  • water 1 gallon iced



Step 1

Put all ingredients in to a large pot, except iced water,
Bring to a boil, stirring until salt has disolved
Cool to room temperature, cover and refrigerate until ready to use
Can be made up to three days ahead
Pour mixture into a clean 5 gallon bucket, add 1 gallon heavy iced water to bucket, stir
Add turkey (12-14 pounds) to brine
Cover and refrigerate, or place in a cold location for 24 hours
Remove turkey from brine
Discard brine
Rinse turkey and pat dry
Cook your way, and enjoy


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