Turkey Brine

Not just for a holiday meal, Turkey can be great for any day of the week! Many people (myself included), think Turkey can be dry and/or bland but this easy brine is a great way to add moisture & flavour to any cut of Turkey. Adding a brine to any poultry also help to get a ton of “them drippin’s” that are essential in making a kick ass gravy!


4 litres distilled water
¼ Cup whole peppercorns
4 pieces celery rough cut
4 carrots rough cut
4 garlic cloves
3 bunches green onion rough cut
1 bunch fresh parsley (whichever type you personally prefer)
½ cup golden yellow sugar
½ cup kosher salt
1 Lemon

Tools Needed:

  • Large Container with a lid
  • Cutting board
  • Chef knife
  • Measuring Cups
  • Lots of space in a refrigerator


  1. I like to start with my smaller ingredients. Add yellow sugar & salt to the container and shake to slightly mix the two.
  2. I then like to chop the veggies. I cut each piece into 1 inch lengths, discarding the end pieces and adding to the container.
  3. When adding the garlic, peel then use the side of the knife blade and free hand to press down on the clove to slightly smash them, exposing more surface area.
  4. I like to add the water last. I buy a 4 liter jug from the store and just add it to the container. I find the initial pressure of the water hitting the salt & sugar helps break them up and makes it easier to mix thoroughly.
  5. Refrigerate.
  6. Hopefully the lid seals tight as I like to make this brine 5 days before I plan to use it, shaking it every day really pounds the herbs into the water adding TONS of flavour.
  7. Submerge pieces in brine for 90-120 minutes, whole Turkey for 4 to 6 hours

#joetip – If your turkey comes frozen or has some sort of “19% MF” on the label, it has been pre brined. If this is the case, omit the salt from the brine as chances are it has already had salt in it.

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