Alton Brown’s Turkey Brine Recipe

salt and pepper in spoonsIngredients

  • 1 cup kosher salt
  • ½ cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 ½ teaspoons allspice berries
  • 1 ½ teaspoons chopped candied ginger
  • 1 gallon heavily iced water


Combine vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove from the heat, cool to room temperature, and refrigerate over night or for at least eight hours.

Next, combine the brine, water and ice in a 5-gallon bucket. Place your thawed turkey breast-side down in brine. If necessary, weigh down the bird to ensure it is fully immersed. Cover and refrigerate for eight to sixteen hours.

Then, simply cook your bird as you wish the following day.