A must-do for the most tasty and juicy turkey utilizing traditional ingredients which compliment a roasting bird. The roasting pan juices make for the worlds best gravy. Do not add salt to your gravy; the brine juices have done that for you. Enjoy a prairie favorite!

Blair

Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
1 hr 5 mins
total:
1 hr 30 mins
Servings:
7
Yield:
7 quarts
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature.

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  • To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.

Editor's Note

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

144 calories; protein 2.8g; carbohydrates 30g; fat 1.4g; cholesterol 0mg; sodium 27089.9mg. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2009
Absolutely fabulous... do you remember your Grandma or Mom's turkey dinners? They were scrumptious but usually a little on the dry side until Grandma began brining. Beautifully moist and tender while maintaining those traditional flavours where turkey tastes like turkey rather than a bird with a foreign taste which can happen with some brine recipes. The gravy is so tasty but be careful with the salt as the brine has done that for you. If you save the carcass and use it later for soups or stews the flavours are tremendous as well because when you brine it penetrates the bones right through. If you try it once it will become a must do every time you roast a turkey. Yummmmmmmy Read More
(119)

Most helpful critical review

Rating: 3 stars
11/28/2009
I had very high hopes for this recipe because the brine smelled ridiculously good. It smelled like thanksgiving the day before thanksgiving. However i don't think any of the actual seasonings penetrated the flesh at all. It just tasted like turkey not a brined turkey. Read More
(44)
47 Ratings
  • 5 star values: 40
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/13/2009
Absolutely fabulous... do you remember your Grandma or Mom's turkey dinners? They were scrumptious but usually a little on the dry side until Grandma began brining. Beautifully moist and tender while maintaining those traditional flavours where turkey tastes like turkey rather than a bird with a foreign taste which can happen with some brine recipes. The gravy is so tasty but be careful with the salt as the brine has done that for you. If you save the carcass and use it later for soups or stews the flavours are tremendous as well because when you brine it penetrates the bones right through. If you try it once it will become a must do every time you roast a turkey. Yummmmmmmy Read More
(119)
Rating: 5 stars
11/30/2009
This was my first turkey and I knew my best chance of it being great was to brine it. It turned out perfectly! So juicy I'm definitely keeping this recipe! Read More
(49)
Rating: 3 stars
11/27/2009
I had very high hopes for this recipe because the brine smelled ridiculously good. It smelled like thanksgiving the day before thanksgiving. However i don't think any of the actual seasonings penetrated the flesh at all. It just tasted like turkey not a brined turkey. Read More
(44)
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Rating: 5 stars
12/13/2010
Add fressh herbs - rosemary, thyme & tarragan. Tie them together and boil it in the half water, half chicken broth. Add Copped garlic and poutry seasoning. Add 2 cups of sugar along with the salt makes it even juicier. After brining pat dry & inject melted butter and copped tarragan throughout meat than bake. Read More
(34)
Rating: 5 stars
12/21/2013
Love this recipe. I have used it for several years now. My family insists that I used this brine when cooking Thanksgiving and Christmas turkeys. It is easy inexpensive and definitely makes the turkey more moist flavorful and delicious. I especially love the gravy that it makes...sorta salty but I love salty things. I follow the recipe exactly but sometimes I use chicken stock/broth instead of vegetable if it is what I have on-hand or is less expensive. Also I always double the recipe to ensure that there is enough to cover the turkey. I use a new 5-gallon bucket to brine the turkey. Great recipe!! Read More
(26)
Rating: 5 stars
11/17/2010
I am looking forward to using this again this year. Tried it last year. It was great. My husband said the white meat was the juiciest he had ever had in his life. And he's had alot of turkey dinners!!! Read More
(20)
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Rating: 5 stars
11/29/2010
Just wanted to say that this is the best brine I have ever used! I tried this year and everyone could not stop talking about how good this was. I had a 25 lb turkey had to feed 15 people and I had put my turkey in a cooler filled with ice and I had to add more water to cover the turkey but it still worked. Cooked my turkey the Michiganer way as I always do and what a moist tender juicy great tasting turkey. Thank you very much for this recipe. Will be my traditional recipe all the time. Read More
(17)
Rating: 5 stars
09/27/2011
This was the juciest turkey that I have ever had...simply amazing. Careful with your pan drippings though as they are VERY salty and could ruin your gravy. Read More
(15)
Rating: 5 stars
12/28/2010
excellent brine. I didn't change a thing - except I added more water to cover the turkey. We grilled the turkey and it was done so much faster than a non-brined turkey - so watch out for that. Read More
(10)
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