Grandma's Farmhouse Turkey Brine Recipe -
Grandma's Farmhouse Turkey Brine Recipe
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Grandma's Farmhouse Turkey Brine

Recipe by  

"A must-do for the most tasty and juicy turkey utilizing traditional ingredients which compliment a roasting bird. The roasting pan juices make for the worlds best gravy. Do not add salt to your gravy; the brine juices have done that for you. Enjoy a prairie favorite!"

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Ingredients Edit and Save

Original recipe makes 7 quarts Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    1 hr 30 mins


  1. Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature.
  2. To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

Absolutely fabulous... do you remember your Grandma or Mom's turkey dinners? They were scrumptious but usually a little on the dry side until Grandma began brining. Beautifully moist and tender while maintaining those traditional flavours where turkey tastes like turkey rather than a bird with a foreign taste which can happen with some brine recipes. The gravy is so tasty but be careful with the salt as the brine has done that for you. If you save the carcass and use it later for soups or stews, the flavours are tremendous as well because when you brine, it penetrates the bones right through. If you try it once, it will become a must do every time you roast a turkey. Yummmmmmmy

Most Helpful Critical Review
Nov 27, 2009

I had very high hopes for this recipe because the brine smelled ridiculously good. It smelled like thanksgiving the day before thanksgiving. However, i don't think any of the actual seasonings penetrated the flesh at all. It just tasted like turkey, not a brined turkey.

Nov 30, 2009

This was my first turkey and I knew my best chance of it being great was to brine it. It turned out perfectly! So juicy, I'm definitely keeping this recipe!

Dec 13, 2010

Add fressh herbs - rosemary, thyme & tarragan. Tie them together and boil it in the half water, half chicken broth. Add Copped garlic and poutry seasoning. Add 2 cups of sugar along with the salt makes it even juicier. After brining pat dry & inject melted butter and copped tarragan throughout meat than bake.

Dec 21, 2013

Love this recipe. I have used it for several years now. My family insists that I used this brine when cooking Thanksgiving and Christmas turkeys. It is easy, inexpensive and definitely makes the turkey more moist, flavorful and delicious. I especially love the gravy that it makes...sorta salty, but I love salty things. I follow the recipe exactly, but sometimes I use chicken stock/broth instead of vegetable if it is what I have on-hand or is less expensive. Also, I always double the recipe to ensure that there is enough to cover the turkey. I use a new 5-gallon bucket to brine the turkey. Great recipe!!

Nov 17, 2010

I am looking forward to using this again this year. Tried it last year. It was great. My husband said the white meat was the juiciest he had ever had in his life. And he's had alot of turkey dinners!!!

Nov 29, 2010

Just wanted to say that this is the best brine I have ever used! I tried this year and everyone could not stop talking about how good this was. I had a 25 lb turkey, had to feed 15 people and I had put my turkey in a cooler filled with ice and I had to add more water to cover the turkey but it still worked. Cooked my turkey the Michiganer way as I always do and what a moist, tender, juicy, great tasting turkey. Thank you very much for this recipe. Will be my traditional recipe all the time.

Sep 27, 2011

This was the juciest turkey that I have ever had...simply amazing. Careful with your pan drippings, though, as they are VERY salty and could ruin your gravy.


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