Turkey Brine

Use this recipe to brine the Roasted Turkey that's part of Scott and Heather Fratangelo's Thanksgiving menu, the Grateful Spread.

Turkey Brine

Source: Blueprint, November/December 2007


  • 1 tablespoon mustard seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1/2 pound kosher salt (1 1/2 cups, plus 2 tablespoons)
  • 2 tablespoons sea salt
  • 1/2 cup light-brown sugar
  • 3 cloves garlic
  • 4 sprigs thyme
  • 4 sprigs parsley
  • 1 fresh turkey (14 pounds), giblets removed and reserved


  1. Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine. Bring 2 gallons water, the salts, and brown sugar to a boil in a very large pot, stirring to dissolve. Add bundle, garlic, thyme, and parsley. Let cool completely. Fully submerge turkey, weighting it down with a plate topped with cans if necessary. (In lieu of a large pot, you can use a brining bag. Try Turkey Perfect Brine Bag, $4, fireandflavor.com.) Refrigerate the turkey overnight.


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