How to Brine a Turkey

How to Brine a Turkey


20 Min


8 Hrs



Some times its the preparation that makes the meal so good. Turkey is not a protien that is as easy as a hamburger but can taste out of this world. The brine is often over looked and is a huge component to a fantastic turkey. Next time you are cooking a turkey try this brine and see the difference!


1 gallon vegetable broth

1 gallon ice water

1 cup Kosher salt

1 Tablespoon rosemary, dried

1 Tablespoon sage, dried

1 Tablespoon thyme, dried

1 Tablespoon savory, dried


Brining a Turkey

Step 1

In an large stock pot, bring the vegetable broth to a boil. Add in the salt, rosemary, sage, thyme, and savory, and stir until the salt has been dissolved. Then remove from heat and let the mixture cool to room temperature.

Step 2

While you're waiting for the broth to cool, prepare your turkey. Be sure to remove the giblets, wash it inside and out, then pat dry.

Step 3

Use a clean 5-gallon bucket or cooler for brining. Pour in the seasoned vegetable broth, then stir in the ice water. Set your turkey into the brine, breast-down, making sure that the liquid fills the body cavity.

Step 4

Refrigerate the bird in the brine overnight, or 8 hours. When you're ready to cook it, wash off all the brine and pat dry. Then use your turkey cannon and pellet grill to finish cooking the best smoked turkey you've ever had.