Brine for Turkey

Heirloom turkeys are becoming more popular these days. Last year, I served my family a Bourbon Red. It has a richer meat than do the traditional varieties.

I like to brine my turkey for 24 hours before cooking.


This is a great all purpose brine. We use this to brine for whole turkeys, pork and sometimes salmon for fire roasting or smoking.

You can change the flavor by playing with the liquid. For instance, we will sometimes substitute some wine or apple cider for some water when brining pork.

The salt to liquid ratio is very important, so I would not recommend changing this.

  • 1 gal  water
  • 1 c  kosher salt
  • 2 c  golden brown sugar
  • ½ c  whole black peppercorns
  • 1 bunch thyme, fresh

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