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Chef Megan Mitchell

Online Cookbook

Turkey Brine

  • Complexity: very easy
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Turkey Brine


  • 7-8 bay leaves, fresh or dry
  • 5-6 crushed garlic cloves
  • 2 star anise
  • 4 cups water
  • 1 cup light brown sugar, loosely packed
  • 3/4 cup kosher salt
  • 1 tbsp. peppercorns
  • 1 tbsp. coriander seeds
  • 1 tbsp. juniper berries
  • 1 tbsp. fennel seeds
  • 8 cups ice


  1. To a large sauce pot add the bay leaves, garlic cloves, star anise, water, brown sugar, salt, peppercorns, coriander seeds, juniper berries and fennel seeds. Bring up to a simmer over medium and stir until the sugar and salt have dissolved.

  2. Remove from heat and add in the ice, stirring until melted.

  3. Place the turkey* in a brining bag, tub or container and cover with the brine. Make sure it is fully submerged then place in the fridge for 12-24 hours.

  4. Rinse the turkey and pat dry before cooking or prepping.

    *These quantities were measured for a 13-15 pound turkey.

    Recipe Courtesy of Megan Mitchell

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