Turkey Brine Recipe from Grandma's Farm

A simple brine recipe has been passed down through generations on Grandma's farm, adding juicy flavor and tenderness to your turkey. It’s the perfect way to make your holiday meal extra special and delicious.

Cooking Pointers

Use a large container or brining bag to ensure the turkey is fully submerged.
Keep the brine and turkey refrigerated to prevent any bacteria growth.
Rinse the turkey well after brining to avoid overly salty meat.

Ingredients 0/7

2 cups kosher salt 3 tablespoons poultry seasoning 3 tablespoons onion powder 1 tablespoon black pepper 4 quarts vegetable broth 2 quarts water 3 cups cranberry juice

Why You'll Want This Again

This brine adds incredible flavor and keeps the turkey juicy and tender. It’s a simple way to enhance your holiday meal with a classic, homemade touch that reminds you of family traditions.

Step 1

Whisk the salt, poultry seasoning, onion powder, and black pepper in a large pot. Pour in the vegetable stock, water, and cranberry juice, then bring everything to a boil. Once it’s boiling, turn the heat down to medium-low and let it simmer gently for about 20 minutes. After that, take the pot off the heat and let the brine cool down to room temperature.

Step 2

When the brine is completely cool, place your turkey in it, making sure it’s fully submerged. Pop it in the fridge and let it soak for 12 to 16 hours. When you’re ready to cook, take the turkey out, drain off the brine, and pat it dry before roasting it according to your favorite recipe.

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people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Best Foods To Serve With This

Serve the turkey with roasted vegetables and cranberry sauce for a balanced meal. The juicy meat pairs well with mashed potatoes and a light gravy made from the pan drippings.

Leftover Care Tips

If you have leftovers, store the cooked turkey in an airtight container in the fridge for up to four days. For longer storage, freeze the meat in portions and use within three months for the best flavor.