Go Back

My Favorite Brine


  • ½ gallon apple cider apple juice will work too
  • 1 gallon plus ¾ of a gallon water
  • 5 tablespoons fresh rosemary leaves
  • 1.5 cups salt
  • 2 heaping cups brown sugar
  • 6 cloves garlic minced
  • 2 tablespoons black pepper freshly ground is great!
  • 5 bay leaves
  • the peel from 3 large oranges or 5 small oranges


  • Combine all the ingredients in a large pot. Stir until the sugar & salt dissolve. Bring the mixture to a boil, then turn off the heat & allow to cool.
  • Once the brine has cooled completely or at least to room temperature, lower in your turkey (or chicken). Or, if your bird is too large to fit in your pot - pour the brine into a 5 gallon food safe bucket, a cooler, or a large brining bag. Refrigerate for 16-24 hours.
  • Discard the brine, & soak the turkey in cold water for 15 minutes. Then, dry the turkey inside & out. Roast as normal.