Jeff's Turkey Brine

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jeffreyj05 0

"This is an experimental turkey brine. Normally brine for 12 to 24 hours, then season (with a simple dry rub) for another 12 to 24 hours. Then cook your turkey the best you know how (deep-fried is preferred)."
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40 m servings 1079 cals
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Original recipe yields 1 servings



  • Calories:
  • 1079 kcal
  • 54%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 242.5g
  • 78%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 57886 mg
  • 2315%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir vegetable broth, water, salt, pepper, sugar, garlic powder, thyme, and rosemary together in a saucepan over medium heat; bring to a boil. Cook, stirring regularly, until the salt and sugar are dissolved, about 5 minutes. Cool completely.
  2. Mix brine and ice together in a large container.


  • Cook's Note:
  • Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.



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