The Perfect Turkey Brine

Pair Your Turkey with Luca Pinot Noir

This recipe yields brine for ~12lb Turkey


  • 1 cup kosher salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 springs thyme
  • 4 sprigs rosemary


Combine the salt and sugar with one gallon of water in a large stockpot. Heat just enough to dissolve. Cool completely. Place turkey in a large plastic container. Add the dissolved salt and sugar mixture and an additional gallon of cold water (make sure the liquid is not warm). Add citrus and herbs. Cover and refrigerate for at least 8 hours and up to 24. If you have a big turkey and need more brine, use ½ cup salt and ½ cup brown sugar for every gallon of water.

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