Thanksgiving Brined Turkey

Another year has gone by and another successful grilled turkey fed 18 of my in-laws. I shared my Brine recipe with a couple of friends and family this year and they said it was the best tasting turkey they have ever cooked. So I thought it should be shared with you:


1 1/2 cup Kosher salt, 1/2 to three quarter cup brown sugar, One gallon of vegetable stock, 1 tablespoon black peppercorns, 2 tablespoons allspice berries, 2 tablespoons chopped candied ginger( I will find this in the bulk section at the health food store), One gallon of heavy iced water.

In a large stock pot, add all ingredients to vegetable stock.(except ice water of coarse). Bring to a boil and turn down heat to a rolling low boil. Boil until you see ginger is dissolved. Cool to room temperature.

Rinse off your bird and place in 4 gallon stock pot or 5 gallon bucket breast side down. add iced water than brine. spin bird around to mix. Brine bird for 18 to 24 hrs making sure water stays iced. Take out  a shelf in the frig or placed covered in cold place, do not freeze.

Rinse bird off and cook how you normally do. If you are not going to stuff bird (although that’s the way I always cook mine). Slice a red apple,1/2 of an onion, 1 cinnamon stick, (4 sprigs of rosemary, 6 sage leaves). Add all but rosemary and sage  to  1 cup water in a sauce pan and bring to boil for 5 minutes. place all ingredients in the bird.


Chef Bernie