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How to Brine a Turkey

Author Ang Paris


  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1-1/2 teaspoons allspice berries
  • 2 teaspoons whole cloves
  • 1 large orange sliced
  • 6 cloves of garlic smashed
  • 1 cup broccoflower optional
  • 1 tablespoon fresh thyme
  • 1 large apple sliced
  • 1 large pear sliced
  • 1 gallon heavily iced water


  • In a large stock pot over medium-high heat, combine the stock, salt, brown sugar, peppercorns, allspice, cloves, and orange. Bring to a boil, stirring occasionally so that the sugar and salt dissolve. Remove the brine from the heat and add in the garlic, broccoflower, apple and pear. Cool to room temperature.
  • Remove the innards from the turkey, rinse and place breast side down in a 5-gallon bucket. Add the brine and ice water to cover the turkey. Cover and refrigerate from 8-16 hours. (You can also put it outdoors if you live in the Northeast like us – just be sure to put something heavy on the lid so no critters can get at your turkey! About half way through, turn the turkey and stir the brine a bit.
  • Once you’re ready to cook the turkey, line a large baking sheet with paper towels. Remove the turkey from the brine, and rinse it inside and out with cold water. Set the turkey on the baking sheet and pat dry. Discard the brine.