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Turkey Brine

Total Time

24 h


Brined turkeys cook faster and stay moist and tender.


2 gallons

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Total Time

24 h



  • Yields: 2 gallons
  • Serves: enough for a 25 pound turkey

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  • 1 cup(s) coarse sea salt, can use up to two cups as desired for taste
  • 1/2 cup(s) star anise
  • 6 bay leaves
  • 3 tbsp(s) Herbs de Provence
  • 2 tbsp(s) black peppercorns
  • 1 tbsp(s) dried rosemary
  • 1 tbsp(s) juniper berries
  • peel of one orange, chopped
  • juice of one orange
  • 1/3 cup(s) Natural Grocers raw honey, (optional)
  • 5 cloves garlic, crushed
  • fresh rosemary, to taste
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Add all brine ingredients to one half gallon of water and bring to a boil, stirring occasionally. Remove from heat and add another gallon and a half of cold water.  Allow to cool completely. Submerge turkey completely in the brine using a large pot or a cooking bag in a roasting pan, and place in refrigerator. Allow the turkey to soak in the brine for 12-24 hours. Rinse the turkey well before roasting.

Source: Adapted from

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