Brining Turkey


This recipe works for a 18-25 lb turkey.  Brining turkey is so easy, and makes the most tender and delicious turkey!


  • 28 cups water
  • 1 1/2 cups coarse salt
  • 6 bay leaves
  • 2 tbsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1 tbsp whole coriander seeds
  • 8 garlic cloves
  • 1 large onion, thinly sliced
  • 1 bunch fresh thyme
  • 1 bottle dry white wine (Riesling)


  1. Rinse your turkey, removing all the innards (neck, giblets…). Pat it dry
  2. Mix 4 cups of the water with the salt, peppercorns, mustard seeds, bay leaves, and coriander.
  3. Bring to a boil, and stir until all the salt has dissolved. Cool.
  4. Place turkey in a container large enough to hold it, and all the brine. You can use a stock pot, a cooler, a bucket – whatever, as long as it is clean. And as long as you can clean it (with bleach) after you are done!
  5. Add remaining water (24 cups), wine, garlic, onions, fresh thyme and cranberries.
  6. Let your turkey soak in the brine for about 12-24 hours, in the fridge. We did 24.
  7. You should turn the turkey once during the brining process.