This brine is super simple and makes your turkey so moist and delicious you'll be asked to make it again and again.


Recipe Summary

20 mins
20 mins
30 servings


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken broth and apple juice in a food-safe container large enough to hold your turkey and the brine ingredients. Squeeze juice from orange halves and drop spent orange halves into the broth mixture; add celery, onion, rosemary, thyme, bay leaves, and sage leaves to the mixture. Stir salt, poultry seasoning, and black pepper into the liquid to dissolve.


Cook's Notes:

Add your thawed turkey to the brine; pack ice around the turkey and pour enough water into the container so the turkey is completely submerged. Brine overnight to 12 hours.

Roast turkey in a roasting bag.

Stuff turkey with celery, onions, and herbs from the brine and 1 cup butter before roasting.

Keep in mind a brined turkey cooks faster than one that has not been brined.


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

44 calories; protein 0.8g 2% DV; carbohydrates 9.3g 3% DV; fat 0.4g 1% DV; cholesterol 2.7mg 1% DV; sodium 2050.1mg 82% DV. Full Nutrition

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
best turkey ever.....and even better turkey soup leftovers! Definitely making this from now on! Read More
Rating: 5 stars
This is the second year I have used this brine and I always get awesome comments in how juicy and tasty the turkey is. Great recipe!! Read More
Rating: 5 stars
Easy to make. Flavorful but not overpowering. Turkey is so moist. Read More
Rating: 5 stars
Just realized I have not rated this recipe...and this will be my fourth or fifth year prepping my turkey like this. We have never had a leftover turkey since I started using this method. I have made my own adjustments but I always make sure to leave the primary seasonings as is. Love love love Read More