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Fruity Tutti Turkey Brine

Rated as 4.8 out of 5 Stars

"Best combination of ingredients to have a phenomenal moist 'n' tasty turkey. The aroma of these ingredients is absolutely the best holiday smell that will fill your entire house. You can't buy this scent in a candle!"
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3 d 5 h servings 985
Original recipe yields 15 servings (1 whole roasted turkey)


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  1. Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
  2. Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
  3. On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
  4. Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
  5. Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).


  • Cook's Notes:
  • Don't worry about the giblets, you can take them out come time to cook turkey when the bird is defrosted. However, if you are bothered by them remaining in the turkey you can also let the turkey defrost before you soak it. I, on the other hand, leave them in there. You will be soaking the turkey for 3 days (one reason I leave it frozen).
  • I leave my turkey in the garage since it's cold enough to keep outside.

Nutrition Facts

Per Serving: 985 calories; 38 60.4 94.9 308 6881 Full nutrition

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i have made variations on this brine for the past few years. This is actually a variation of Alton Brown's brine ( from the food net work). Just want to remind everyone to rinse this turkey tho...

This brine is AMAZING !!!I tried it last year and meant to rate it, but never did. It deserves a try. Not only does it make the house smell good, but the turkey was so moist and delicious, and t...

I made this recipe after the holidays on a whim. The gravy my mom made from the turkey drippings was like crack to me, it was a PHENOMENAL hit at my house (and we feed enough to be a small army ...

Please, for the love of god, put foil on the turkey! This recipe, while great, does not specify the use of foil and the skin burned to a crisp! Use foil to cover the breaat and legs so that they...