For best results, use a high-quality kosher salt. The larger crystals dissolve more evenly and contribute to a better-balanced flavor. Ensure your stockpot is large enough to hold the turkey and the brine comfortably. If not, you may need to divide the brine between two containers. When cooling the brine, place it in an ice bath to expedite the process. Do not over-brine the turkey, as this can result in an overly salty bird. 12-16 hours is the sweet spot. If you don't have cranberry juice, you can substitute apple cider or pomegranate juice for a slightly different flavor profile. Make sure your turkey is fully thawed before brining for even flavor penetration and food safety.
Grandma's Farmhouse Turkey Brine
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 30 mins
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SERVING7 People
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VIEWS154
Unlock the secret to a supremely succulent and flavorful turkey with this classic brine. Infused with aromatic spices and a touch of fruit, this brine transforms an ordinary bird into a Thanksgiving centerpiece. Prepare for rave reviews and the most delectable gravy you've ever tasted!
Ingridients
Adjust Servings
Nutrition
Follow The Directions
01
Step
2 mins
In a large stockpot, combine the kosher salt, poultry seasoning, onion powder, and black pepper. (5 minutes)
02
Step
15 mins
Pour in the vegetable broth, water, and cranberry juice. Bring the mixture to a rolling boil over high heat. (15 minutes)
03
Step
20 mins
Once boiling, reduce the heat to medium-low and simmer for 20 minutes, allowing the flavors to meld and deepen. (20 minutes)
04
Step
2 hrs
Remove the pot from the heat and allow the brine to cool completely to room temperature. This is crucial for food safety and prevents partially cooking the turkey. (2-3 hours)
05
Step
5 mins
Submerge the turkey completely in the cooled brine. Ensure the entire bird is submerged; you may need to weigh it down with a plate or a clean, food-safe container filled with water. Refrigerate for 12 to 16 hours. (12-16 hours)
06
Step
12 hrs
After brining, remove the turkey from the brine and discard the brine. Pat the turkey dry inside and out with paper towels. This step is essential for achieving crispy skin during roasting.
07
Step
5 mins
Roast the turkey according to your favorite recipe's instructions. Remember that the brine adds salt, so taste the pan drippings before making gravy and adjust seasoning accordingly.
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Guido Stamm
Mar 30, 2025Be careful not to over-brine the turkey, or it might be too salty. 12 hours was perfect for me.
Kaden Jacobi
Feb 22, 2025I used apple cider instead of cranberry juice, and it was still delicious.
Willy Haley
Nov 25, 2024Make sure you have enough room in your fridge to store the turkey while it's brining!
Ruben Shanahan
Nov 24, 2024The gravy made from the pan drippings was the best I've ever had. So rich and savory!
Gussie Rath
Nov 20, 2024This brine was a game-changer! My turkey was incredibly moist and flavorful. Will definitely make again!
Bart Corwin
Sep 14, 2024I've tried many brines before, but this one is by far the best. The perfect balance of flavors.
Faustino Bosco
Aug 14, 2024Don't skip the step of patting the turkey dry after brining. It's essential for crispy skin.
Harmon Gibsonauer
May 16, 2024I added some orange slices and bay leaves to the brine, and it turned out amazing!
Karine Zemlak
Apr 15, 2024My family raved about how juicy and flavorful the turkey was. Highly recommend!
Arvel Tillman
Mar 21, 2024This is now my go-to turkey brine recipe! Thank you for sharing!