My Favorite Turkey Brine

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

12 Reviews

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K-Dub on 11.24.2017

What a fantastic brine! Our 24lb turkey was so flavorful and moist. Everyone was raving about it. I think I’ll be using this recipe for years to come. Thanks PW!

CodieD on 5.6.2013

My husband made a 20 pound turkey last night. He set up the brine Saturday evening and brined overnight. Then he grilled the turkey. It was so juicy and flavorful! We will use this brine instead of Alton’s from now on. YUM!

Barbara Adams on 12.26.2012

This was a great brine for the turkey. I did not put as much salt in mine, because it was previously frozen and has some salt solution alread in it. I brined the turkey for about 15 hours and it was so tasty and moist. The wing meat was a bit sweet, but that didn’t matter. Great recipe!

Ruth on 11.26.2012

This brine was easy to make and made my turkey taste fantastic. My turkey was still moist and tasty three days after Thanksgiving. I will be using this brine from now on for all my turkey/chicken meals!

smileyks on 11.25.2011

I’ve now tried four different brine recipes and this one is the best! It’s not just my opinion, but the opinion of 20+ people who devoured the turkey. It’s adds incredible flavor and makes the meat so tender and moist. It was actually demanded by my family this Thanksgiving. They said I could make the turkey again only if I did it the exact same as last year which was this recipe.
Be sure to use a fresh bird and marinade 1 hr/lb. Yes this requires planning ahead as you have to cool the brine before adding the bird.
This is worth it and really not that hard, especially after you’ve done it once. you won’t go back to your old ways.

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