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Turkey Brine


Made for Thanksgiving 2007. Put turkey in super large zip lock bag and in cooler out on deck.

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Rate this recipe 4.3/5 (9 Votes)


  • 7 quarts water
  • 1 1/2 cups course salt
  • 6 bay leaves
  • 2 tablespoons whole coriander seeds
  • 1 tablespoon dried juniper berries
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon black or brown mustard seeds
  • 1 whole turkey patted dry
  • 1 bottle dry reisling
  • 2 medium onions thinly sliced
  • 6 garlic cloves crushed
  • 1 bunch fresh thyme


Adapted from


Step 1

1. Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
2. Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a place. Refrigerate for 24 hours, flipping turkey one.


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