Turkey Brining

Basic Brine (uses the Disposable Brining Bag):
  • 1 cup kosher salt
  • 1 cup sugar or sweetener (honey, maple syrup, brown sugar)
  • 8 quarts cold water, divided
To prepare brine:
  1. Boil 2 quarts of water, add sugar and salt, stirring until completely dissolved.
  2. Add rest of water and let cool before submerging meat or poultry in the brining bag.
Note: add ice cubes to the boiled salt/sugar solustion to cool the brine down faster.

This recipe can be multiplied if more brine is needed to cover food. Makes 2 gallons.

Instructions for use:
  1. Thaw turkey in the refrigerator.
  2. Make brine by following the Basic Brine (above) or the Maple-Glazed Orange Brined Grilled Turkey recipe included with brining bag.
  3. Place turkey in brining bag.
  4. Add cool brine inside brining bag.
  5. Seal brining bag tightly, making sure all excess air is removed (if bag is not sealed properly, it may leak).
  6. Place in the (empty) vegetable crisper or on a tray on lower shelf of the refrigerator.
  7. Brine for 12-24 hours, turning occasionally to make sure all parts of the turkey are submerged.
  8. Remove turkey from brining bag and pat dry.
  9. Dispose of brining bag.
  10. Grill or oven-roast turkey according to recipe (see insert inside box).

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