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Turkey Brine - A Family Feast

Turkey Brine Recipe & Holiday Menu Planning

Yield: Enough to brine a 14 pound turkey
Prep: 10 minsCook: 5 minsTotal: 15 minutes


  • 2 quarts College Inn Vegetable Broth
  • 1 quart water
  • 1 ounce in weight of fresh herbs consisting of fresh parsley, sage, rosemary and thyme
  • ½ cup kosher salt
  • ½ cup granulated sugar
  • 1 whole naval orange cut into pieces, skin left on
  • ½ pound onion, peeled and cut into chunks
  • 6 black peppercorns, left whole
  • 2 teaspoons juniper berries, left whole (found in the spice aisle)
  • 34 quarts ice water
  • 1 14-pound turkey


  1. Place stock and the one quart of water in a medium pot.
  2. Tie fresh herbs with butchers twine and place in pot.
  3. Add salt, sugar, orange pieces, onion chunks, peppercorns and juniper berries.
  4. Bring to a boil then remove from heat and cool to room temperature or cooler.
  5. To cool hot liquids quickly, place pot in sink full of ice cold water and stir liquid in pot and water outside of pot. The heat from the liquid transfers to the water. Drain water and repeat until the liquid has cooled.
  6. Place turkey in a large stock pot and add ice water. Then add cooled brine.
  7. Cover and refrigerate overnight. If the weather is very cold outside, you can even place covered pot outside or in a garage.
  8. The next morning, cook your turkey according to instructions. (See our Perfect Roast Turkey recipe here.)

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