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!

Equipment Needed:

  • Large Container with a lid (large enough to hold 5 L of ingredients)
  • Cutting board
  • Chef knife
  • Measuring Cups
  • Lots of space in a refrigerator


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



  1. Start with the smaller ingredients. Add yellow sugar & salt to the container and shake to slightly mix the two.
  2. Cut veggies into 1 inch lengths, discarding the end pieces and add to the container.
  3. When adding 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. Add the water last. Add 4 litre jug of distilled water 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


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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