Turkey Brine

by Todd Leonard CEC


  1. Combine all ingredients together into a bucket, set the turkey into the brine.
  2. Add more water, if needed, to ensure the bird is fully covered. Stir well to dilute the sugar and salt.
  3. Swish the bird around to make sure the brine is mixed well, and all over the bird. Place a heavy bowl to weight the bird down into the brine.
  4. Brine for about 6 hours or over night.
  5. After brined and before roasting, strain off the brine and save if you want to reuse. Make sure the bird is dry. Rubbing the bird with seasoning and then oil, stuffing cavity with aromatics from the strained brine.
  6. Roast until internal temp hits 160 degrees and allow to rest for 30 minutes.


Total Time:
Prep Time:
Cook Time:
12 min
12 min
0 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.