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Turkey Brine

Brining a turkey seems like an ordinary marinade but it's quite different. the salt solution draws the moisture out of the turkey. Once the salt solution is diluted from the moisture drawn from the turkey it reaches homeostasis. Now the liquid, flavored with your seasonings, is absorbed back into the meat of the turkey. The flavor is in the turkey, not on the outside.

The turkey must be in the brine for 10-12 hours, about 1 hour per pound. You'll need a container large enough to hold the turkey and liquid while keeping it cold. A cooler is the best container.

Before adding the turkey to your brine make sure it's defrosted and all organs have been removed.


  • 1 Cup salt 
  • 1 Gallon of water (16 Cups)
  • 1 Cup sugar
  • Ice
For a spicy brine add peppers, etc.
For a savory brine add garlic, onions, rosemary sprigs.


  1. Mix all ingredients into container.
  2. Add turkey, there should be at least an inch of liquid over the turkey. You can add a weight to keep the turkey submerged. Add enough ice to keep the brine cold.
  3. Half way through the brining period flip the bird.
  4. After letting the turkey brine for 1 hour per pound remove from the liquid. Rinse the turkey thoroughly or you will have a very salty bird.

Now the bird can be roasted in your oven or a Big Easy.