turkey brine recipe


This brine is enough for a 10 to 18 pound turkey


Brined turkey cooks faster than non brined. It would be in your best interest to invest in a meat thermometer! (Even the Dollar Store has them).

Once the thickest part of the breast reaches an internal temperature of 155 degrees IT IS DONE! Yes, I said 155. Don’t you want this year’s turkey not to resemble shoe leather? Good. Then take it out of the oven when it reaches 155 degrees. As it rests the carry over cooking will allow it to reach 165 without the additional heat.


  • 1/2 Gallon of low sodium vegetable  stock

  • 1 Container (59 oz.) of any orange juice

  • 1 Box of light brown sugar

  • 1 ½  Cup of kosher salt

  • 1 Tablespoon of peppercorns smashed

  • 3 Large white onions sliced

  • 6 Cloves of garlic smashed

  • 5 or 6  Sprigs of thyme

  • 5 or 6  Sprigs of rosemary

  • 4 Large bay leaves

  • 1 Gallon of ice water


  1. In a large stock pot combine all ingredients EXCEPT the ice water. Bring to boil stirring frequently to make sure the salt and sugar are dissolved. Once everything is dissolved, remove from heat.

  2. Pour the liquid into whatever you’re using that can hold the brine. Make sure it is large enough to hold the turkey. Let it cool to room temperature.

  3. Once your liquid has cooled, pour in your ice water. Stir to make sure everything is incorporated.

  4. SLOWLY place your turkey into your brine. Make sure that it is completely covered. If you find that you have pieces of Mr. Turkey sticking out of his bath, you can always add a LITTLE more water or better yet, more vegetable stock.

  5. Refrigerate overnight

  6. Slowly remove Mr. Turkey from his bath and discard the brine.

  7. Pat dry and cook as desired.