Savory Turkey Brine

SAVORY TURKEY BRINE (For Roasting or Smoking)

Ideal for a 12–16 lb (5.5–7.25 kg) turkey

Ingredients

Brine Base

1 gallon (3.8 L) water
1 cup kosher salt
½ cup brown sugar or white sugar (optional but helps browning)

Aromatics

1 large onion, quartered
6–8 garlic cloves, smashed
3 celery stalks, chopped
2 carrots, chopped
3–4 bay leaves
1 tbsp whole black peppercorns
1 tbsp whole allspice berries (optional)
1 tsp crushed red pepper flakes (optional heat)

Herbs

4–5 sprigs fresh rosemary
6–8 sprigs fresh thyme
4 sprigs sage
1 tsp dried oregano or marjoram (optional)

Extra Savory Boost

¼ cup soy sauce (deepens umami, optional)
1 tbsp Worcestershire sauce (optional)

Cooling Additions

2–3 cups ice

Instructions

1. Heat the Base

In a large pot, combine:

water
salt
sugar

Bring to a gentle simmer and stir until dissolved.

2. Add Vegetables, Herbs & Spices

Add:

onion
garlic
celery
carrots
peppercorns
bay leaves
herbs
soy + Worcestershire (if using)

Simmer 5 minutes to bloom the flavor.
Do not boil vigorously — it dulls the herbs.

3. Cool the Brine

Remove from heat and add the ice to bring the temperature down quickly.
Ensure the brine is completely cold before adding your turkey.

4. Brine the Turkey

Submerge turkey fully.
Refrigerate for 12–18 hours (up to 24 hours for larger birds).
Rotate halfway if your container isn’t fully submerging the bird.

5. Prep Before Cooking

Remove turkey from brine.
Rinse lightly and pat very dry.
Air-dry in fridge 1–2 hours for crispier skin (optional).
Season lightly—brined birds need much less salt.

Flavor Variations

🍗 Garlic & Herb Brine

Double the garlic, add extra thyme + a spoon of dried Italian seasoning.

🌿 Rustic Savory Brine

Add cracked fennel seeds + a splash of white wine.

🔥 Savory Cajun Brine

Add 1–2 tbsp Cajun seasoning + smoked paprika + chili flakes.

OTHER RECIPES

Ingredients:

* 2 quarts vegetable stock
* 1/2 cup salt (3/4 cup Kosher or coarse salt)
* 1/2 cup white sugar
* 1 tablespoon dried rosemary
* 1 tablespoon dried sage
* 1 tablespoon dried thyme
* 2 quarts cold water

Preparation:
In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water. Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound. Enjoy it!
VIDEO:

TURKEY BRINE RECIPES