Savory Turkey Brine

Christina Xu/Flickr
    30 mins
Ratings (6)

This savory turkey brine gets some of its salt from vegetable stock. Remember this, if you are doing a standard brine calculation, expect a rich flavor with this poultry brine, as it contains the perfect combination of herbs that go so well with turkey. 

What You'll Need

  • 2 quarts/1.9 L vegetable stock
  • 1/2 cup/120 mL salt (3/4 cup/180 mL Kosher or coarse salt)
  • 1/2 cup/120 mL white sugar
  • 1 tablespoon/15 mL dried rosemary
  • 1 tablespoon/15 mL dried sage
  • 1 tablespoon/15 mL dried thyme
  • 2 quarts/1.9 L cold water

How to Make It

1. In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow mixture to cool to cool for 30 minutes or more. Add cold water.

2. Place turkey in a large plastic container. Pour brine over top, cover well and refrigerate. Brineturkey for 1 hour per pound.

3. Thoroughly rinse all the brine from the turkey before cooking.

Otherwise, there will be a salty flavor to the turkey. For a more detailed explanation, see my article on brining a turkey.

4. Discard any remaining brine.  Pat turkey dry with paper towels (make sure to get inside the cavity too), apply rub and cook as directed.