I know there is the old debate… to brine or not to brine. Some people think it doesn’t make a difference, but I would have to politely disagree with those people. I didn’t always brine my turkeys, and then I did once… and I never stopped. It’s become part of my Thanksgiving routine and I believe it makes such a huge difference in flavor and tenderness. Try out my brine recipe this year and let me know what you think. I don’t think you’ll be disappointed. Happy Brining!


  • A large pot that will fit your turkey (with lid!)
  • 1 gallon of chicken stock or broth
  • 1 gallon of apple juice
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 2 apples, quartered
  • 2 onions
  • 8 cloves of garlic
  • 8 bay leaves
  • 10 sprigs of rosemary
  • 1 bag of cranberries
  • Peppercorns
  • 1/2 cup of salt

Put all the ingredients in the pot and throw the thawed or fresh turkey in as well (legs up!) and cover. Refrigerate overnight. The next day – take out the turkey when you’re ready to cook it and rinse it thoroughly under running water, then prepare your turkey for the oven.