Brown sugar and two types of salt join a bevy of spices and fresh herbs in this flavorful brine for your Thanksgiving turkey.



Ingredient Checklist


Instructions Checklist
  • Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine. Bring 2 gallons water, both 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.) Refrigerate turkey overnight.


Reviews (1)

45 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
About how long did you simmer your salt and spices for? I did it for about an hour and there was still salt that had not dissolved even though I stirred it. Also, what color does the brine turn out to be? Mine is the color of the riesling, whereas the picture on this site shows a darker brine. I'm worried I didn't simmer the spices long enough?