Savory Turkey Brine

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:

FRUITY TURKEY BRINE

FRUITY TURKEY BRINE

FRUITY TURKEY BRINE (Perfect for Roasting or Smoking)

For a 12–16 lb (5.5–7.25 kg) turkey

Ingredients

Base

• 1 gallon (3.8 L) water

• 1 cup kosher salt

• ½ cup brown sugar (light or dark)

Fruit & Citrus

• 1 large orange, sliced

• 1 large lemon, sliced

• 1 apple, sliced (Honeycrisp, Fuji, or Gala recommended)

• 1 cup pineapple juice or apple juice

• 1 cup fresh or frozen cranberries

• ½ cup dried apricots or dried cherries (optional for deeper fruitiness)

Aromatics & Herbs

• 6 garlic cloves, smashed

• 1 large onion, quartered

• 3–4 bay leaves

• 1 tbsp whole peppercorns

• 1 tbsp whole allspice berries

• 1 tsp cloves (optional — adds holiday warmth)

• 3–4 sprigs rosemary

• 4–6 sprigs thyme

• 2 cinnamon sticks (optional, for a warm spice note)

Cooling Additions

• 2–3 cups ice (to rapidly chill brine before adding turkey)

---

Instructions

1. Make the Brine Base

1. In a large pot, combine:

   • water

   • salt

   • sugar

2. Bring to a gentle simmer, stirring until the salt and sugar dissolve.

2. Add Fruits & Aromatics

Stir in:

• the citrus slices

• apple

• cranberries

• pineapple or apple juice

• herbs, garlic, onion, spices

Simmer 3–4 minutes just to wake up the flavors — do not boil the fruit to mush.

3. Chill Completely

• Remove from heat.

• Add the ice to rapidly cool the brine.

• Ensure the brine is completely cold before adding the turkey.

4. Brine the Turkey

• Submerge the turkey fully in the cold brine.

• Refrigerate 12–18 hours for a 12–16 lb turkey.

  • Do not exceed 24 hours or the meat may become too salty or mushy.

5. Before Cooking

• Remove turkey from brine.

• Rinse lightly and pat completely dry.

• Let sit uncovered in fridge 1–2 hours for crispier skin (optional but recommended).

• Season lightly (the brine adds plenty of salt).

• Roast or smoke as desired.

---

Flavor Variations

🍑 Peach–Citrus Brine

Add sliced peaches + substitute ½ cup white sugar.

🍍 Tropical Brine

Use pineapple juice entirely, add lime slices + fresh ginger.

🍎 Fall Harvest Brine

Use all apple juice, extra cinnamon, and cloves.

OTHER RECIPES

Ingredients:

• 1 gallon water
• 1 cup salt (1 1/2 cups Kosher or coarse salt)
• 1 lemon
• 1 orange
• 1 onion, cut into thick slices
• 4 cloves garlic, crushed
• 4 bay leaves
• 1 tablespoon dried thyme

Preparation:

Take two cups of the water and place in a saucepan. Bring to a low boil. Add salt and stir to dissolve. Pour into a large pot. Cut lemon and orange into 1/8ths. Squeeze juice into pot and drop in citrus pieces. Add all remaining ingredients. Keep refrigerated until you are ready to use.
Place poultry and brine in a large plastic container. Keep refrigerated. Brine for 1 hour per pound. Enjoy !
VIDEO:

Clove and Honey Brine for Turkey

Clove and Honey Brine for Turkey

Here is a rich, aromatic Clove & Honey Turkey Brine that delivers warm holiday spice, gentle sweetness, and deep moisture to your turkey. Perfect for roasted, smoked, or fried turkey.

---

🦃 Clove & Honey Turkey Brine

Ingredients (for a 12–18 lb turkey)

• 12 cups (3 quarts) water

• 4 cups apple cider or apple juice (optional but recommended)

• 1 cup kosher salt (or ⅔ cup table salt)

• ¾–1 cup honey, preferably floral or wildflower

• 1 tbsp whole cloves

• 2 cinnamon sticks

• 1 tbsp whole black peppercorns

• 2 bay leaves

• 1 large onion, quartered

• 6–8 garlic cloves, crushed

• 1 orange, sliced (optional)

• Fresh herbs (pick one or mix): rosemary, thyme, or sage

• 3–4 cups ice (to chill after heating)

---

Instructions

1️⃣ Make the Brine Base

• In a large stockpot, combine water, apple cider, salt, and honey.

• Heat over medium until salt and honey dissolve, stirring occasionally.
  (Do not boil — just warm enough to dissolve.)

2️⃣ Add Spices & Aromatics

• Stir in cloves, cinnamon sticks, peppercorns, bay leaves, onion, garlic, herbs, and optional orange slices.

• Remove from heat and let cool to room temperature.

3️⃣ Chill Completely

• Add ice to rapidly cool the liquid.

• Ensure the brine is fully chilled before adding turkey.

4️⃣ Brine the Turkey

• Place thawed turkey in a brining bag, stockpot, or food-safe bucket.

• Pour the cooled brine over turkey until submerged (add cold water if needed).

• Refrigerate 12–18 hours (up to 24 for very large birds).

5️⃣ Prepare for Cooking

• Remove turkey from brine, rinse lightly, and pat very dry.

• For crispier skin, refrigerate uncovered 1–2 hours before cooking.

• Season lightly — brine already adds salt.

---

⭐ Flavor Add-In Ideas

Choose one direction or mix and match:

Profile	Additions
Citrus-Bright	Lemon slices + fresh thyme
Spicy-Warm	Star anise + crushed red chili
Herbal-Savory	Extra sage + bay + rosemary
Deep-Sweet	Replace cider with pear nectar or add molasses

---

🍯 Why Clove & Honey Works

• Honey helps with browning and adds mellow sweetness

• Cloves give warm holiday aroma and richer flavor depth

• Salt improves tenderness and juiciness

• Apple cider enhances natural turkey flavor

Ingredients:

* 1 large bag of ice
* 1 gallon hot water
* 2 quarts chicken broth
* 1 pound table salt (non-iodine)
* 1 pound honey
* 2 tablespoons whole cloves

Preparation:
Combine salt and hot water until it dissolves. Add honey, broth, and cloves to mixture. Once thoroughly mixed, add ice. Brine for 1 hour per pound. Enjoy !

VIDEO: