Herbaceous Turkey Brine

Turkey - before brining


32 oz chicken stock
2 cups white wine
2 cups kosher salt
3 carrots, coarsely chopped
2 cups celery, coarsely chopped
1 leek, coarsely chopped
1/4 black peppercorns
4 cloves chopped garlic
Herbs – several sprigs of each

  • Thyme
  • Rosemary
  • Basil
  • Sage
  • Chives


Add 64 oz of water to large pot or bowl. Add the rest of the ingredients. Add ice to mix (about 16 oz). Place turkey in brine, breast side down, ensuring that the cavities are filled with brine as well. Let set for 12 hours or so.

I personally put all of this into kitchen garbage bags (I double bag to be safe), put it in a cooler and load it with ice.

*****  Make sure you keep the turkey iced while you are brining it!!!!  ****

When done brining, cook covered at 325 – 15 minutes per pound. I remove the cover with 30 minutes left, baste with salted butter, and cook the remainder without a cover to crisp the skin. I also cook it breast side down – the juices flow to the bottom of the turkey. Creates a moist little heaven!

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