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Perfect Turkey Brine

Course Main Course


  • 14-16 lb thawed turkey
  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable broth
  • 2 Tbsp whole black peppercorns
  • 2 tsp whole allspice berries
  • 1 1/2 tsp candied ginger chopped
  • 1 gallon heavily iced water


  1. The day before plan to cook your turkey, combine the the salt, brown sugar, vegetable broth, peppercorns, allspice and ginger in a large pot. Bring to a boil over medium-high heat, stirring to dissolve the solids. Boil for 1 minute and then remove from heat. Let cool completely and refrigerate until ready to use {you can do this 1-2 days in advance of when you plan to use it}.

  2. The night before your are cooking your turkey, add your turkey to the bucket or bag. Add the ice, water and broth mixture from step one. Cover and refrigerate {or keep cold by adding more ice} overnight and until ready to cook the turkey.

  3. When ready to cook your bird, remove it from the brine and wash it with cold water. Season and cook as you usually would.