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Turkey Brine Recipe

A Wet Brine is simply a mixture of salt, water, and spices used to season and retain moisture in meats. Along with the salt being absorbed into the turkey, the water is absorbed at the cellular level in the bird. This ensures a moist bird on the table.


  • 1 gallon water
  • 1 cup apple cider vinegar
  • 1 cup brown sugar
  • 1 cup salt
  • 5 cloves garlic
  • 3 bay leaves
  • 1 tablespoon pepper
  • peel of one lemon


  • In a large pot, bring water, apple cider vinegar, brown sugar, and salt to a boil. Once it reaches a boil, turn off the heat and stir until the sugar and salt are dissolved. Add the garlic cloves, bay leaves, pepper, and lemon peel. Allow mixture to cool completely. Add 4 cups of ice to the mixture.
  • Place a large plastic trash bag inside a cooler. Put the clean, dry turkey inside the cooler and pour the brine over the turkey. Periodically check the temperature of the cooler. It should remain between 35 and 40 degrees F. Leave the turkey in the brine for 24 hours.

Close the bag around the turkey and pour ice over the bag to ensure a consistent right temperature.