holiday | turkey

Whole Turkey Brine

Prep Time: 24 hours Cooking Time: 2.5-5 hours Varies based on bird size - 1 person/lb or 2 people/kg allowing for lots of leftovers servings

Products Included In Recipe


1 Granny's turkey, fresh or thawed
1 ½ cups | 375 ml onion, coarsely chopped
2 tbsp | 30 ml garlic, chopped
½ cup | 125 ml sea or kosher salt
1 tsp | 5 ml black peppercorns
1 tsp | 5 ml coriander seeds
2 bay leaves
4 sprigs fresh thyme
¼ cup | 65 ml brown sugar
8 cups | 2 l water
12 cups | 3 l ice water


Combine all the brine ingredients except water in a saucepan. Add 2 l of water; bring to a boil and simmer for 15 minutes.
Chill the brine by adding ice water and placing it in a cool place until cold.
Remove the neck and giblets from the turkey and place it in a large pot, food safe container or a brining bag. Add the brine so that it covers the bird and store in a refrigerator for approximately 24 hours.
Rinse the turkey with cold water, pat dry with paper towel and then coat the turkey with olive oil, unsalted butter, or a rub, as desired.
Oven roast, barbecue, or smoke the turkey according to standard cooking instructions.
A meat thermometer should read 170°F or 77°C when the turkey is done.
Let the turkey rest for 20 minutes before carving.

Recipe courtesy of Chef Jason Wortzman.
Copyright © 2017 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved.

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