Brining a turkey – whether that’s a whole turkey or a turkey crown as I’ve used here – is a wonderful way of packing your meat full of flavour and making sure it’s really tender too.
Though this recipe is specifically for a turkey brine, you can use it for other meats – chicken, duck, lamb and beef are all delicious when brined in this mixture.
When you have finished brining your meat, just tip the brine away and roast the meat whichever way you like (the meat can be quickly or slowly roasted, or even barbecued). Don’t rinse the brine off – you want all of that flavour through the meat.
I’ve recommended 24 hours for this brine. You can brine for longer if you want to, up to 48 hours. Brining for less than 24 hours won’t give it enough time.
You can brine your meat either in a large roasting dish with high edges, a brining bag or a large stock pot. The meat doesn’t need to be completely covered by the brine, but you will want as much covered as you can.

Turkey Brine – The Ingredients
- Onions and garlic – you don’t need to peel or chop your onion and garlic. Just cut both in half so that the flavour starts infusing with the brine,
- Bay leaf, rosemary, thyme – fresh herbs make all the difference here. If you don’t have them to hand, you can use dried – but fresh is better.
- Peppercorns – you can use whichever colour peppercorns you prefer. You could also add some mustard seeds here.
- Sugar – sugar is optional, but it adds a balance to the salt and I think it adds even more flavour to the meat.
- Salt – use a flaky salt – sea salt is best. It has the best taste.

When you’ve brined your meat, why not use one of these recipes for roasting it:
- Persian Roast Spatchcock Chicken
- Mulled Wine Roast Duck
- Orange and Brandy Roast Duck
- Greek Style Roast Chicken and Vegetables
- Roast Beef Dinner with Yorkshire Puddings
- Roast Duck with Chips and Hoisin Sauce
- One Pan Peri Peri Roast Chicken and Rice
- One Pan Roast Chicken and Rice
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Turkey Brine Recipe
December 26, 2024Ingredients
- 4 litres water
- 2 onions
- 1 bulb garlic
- 1 bay leaf
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 teaspoon black peppercorns
- 1 teaspoon caster sugar
- 2 tablespoons salt
Instructions
- Put your meat into either a large roasting dish with high sides, a big stock pot or a brining bag. Try to use a piece of equipment that is higher than the meat.
- Tip in the water. You may need more water depending on the size of your container- add the water to 1-2cm below the rim.
- Cut the onions and garlic in half (no need to peel). Add to the pot.
- Scatter in the herbs, peppercorns, sugar and salt.
- Cover with a lid or foil and put in the fridge for 24-48 hours.
- When you are ready to cook, tip away the brine then follow your recipe for roasting your meat.

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