Saturday, November 16, 2013

My Tried and True Turkey Brine Recipe!

This is my tried and true Turkey Brine Recipe! 
Brining takes a little effort, but proves huge results in a moist and flavorful bird. 

Happy Thanksgiving! 

Brine Recipe: 
1 Turkey, rinsed, patted dry, neck and giblets reserved (optional)
1 Large, Clean bucket or bin-large enough to hold turkey and water to cover
1 1/2 cups salt-course if possible
1 cup sugar
3 bay leaves
2 tbsp coriander or coriander seeds
2 tbsp black peppercorns
1 tsp fennel seeds
1 bottle of Reisling or other white wine
2 medium onions
6 garlic cloves-crushed
1 bunch of fresh thyme
1 bunch of rosemary

Bring 1 quart of water, and all ingredients to boil on the stove, stirring until salt is dissolved. Let cool 5 minutes.  

After rinsing and drying turkey place in clean or cooking bag-lined bucket. Add the hot water mixture from the pan and add additional water, enough to cover the bird fully.  If necessary, weigh the bird down with a plate to keep it submerged. 

Place in refrigerator, or add ice as necessary to keep bird at 40degrees. Leave in brine water for 24 to 48 hours, rinse and pat dry before cooking. See my turkey recipe for an easy, flavorful bird here!  



  1. How long do you brine and what do you do when your ready to roast? Any rinsing?

    1. 24-48 hours, but be sure to keep at 40degrees or less. If salt or remnants sticking to bird, lightly rinse and pat dry before cooking :)

  2. Thank you Teri Nolan-Range for sharing this recipe last year! It was a HUGE hit on Thanksgiving and I'm looking forward to doing it again this year and so is my company!!!! ~Marlette A.

  3. I can't wait to make this again this year!!!!!!! Thank you, thank you, thank you!!!!!!!