Turkey Brine

Turkey Brine


  • 1 gallon water
  • 1/2 c. kosher salt
  • 1/4 c. brown sugar
  • 1 orange cut into wedges
  • 5 bay leaves
  • 1 T. whole peppercorns


  • In a large stockpot, heat the water, salt and brown sugar over high heat until the salt and sugar dissolve.
  • Add the orange wedges, bay leaves and peppercorns to the stockpot and bring to a boil. Then turn off the heat and allow the mixture to come to room temperature.
  • Put the turkey in a large zip lock bag with the brine adding additional water if needed to submerge the turkey. Refrigerate the brining turkey for 12 to 24 hours before cooking.
  • Thoroughly drain the turkey and pat it dry before cooking.

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