Simple brine recipe

November 21, 2016

Simple brine recipe

This is a simple and adaptable brine recipe that will give your roasted turkey a wonderful flavor base. It yields 1 gallon, enough for a 12-or-less pound turkey. If your bird exceeds that size, double the recipe.

brining a turley



  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • Small handful of your favorite aromatics (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips etc.)


Combine salt, sugar and aromatics in 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely.

Pour brine into a pot large enough to hold the turkey comfortably. Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird and pat dry. Discard brine and roast as directed. Make sure the skin of your bird is dry before it goes into the oven or it won't get brown and crispy. 


Source: Whole Foods Market

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