Holiday Poultry Brine

Ingredients for holiday poultry brine
Claire Cohen
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins

This poultry brine adds that great seasonal flavor with candied ginger and allspice. Try it on your next holiday turkey.


  • 1 1/4 cups/300 mL salt (2 cups Kosher or coarse salt)
  • 1/2 cup/120 mL (brown sugar)
  • 1 gallon/3.8 L stock (vegetable)
  • 1 tablespoon/15 mL black peppercorns
  • 1 tablespoon/15 mL allspice berries
  • 2 teaspoons/10 mL candied ginger
  • 1 gallon/3.8 L water (icy)

Steps to Make It

  1. Pour vegetable stock into a large pot over a high heat. Add salt, brown sugar, and spices. Bring to a light boil. Remove from heat and allow to cool. Pour in ice water and stir to combine.

  2. Place turkey in a large plastic container (at least 4 gallons). Pour brine over top. Refrigerate and brine for 1 hour per pound.

  3. Thoroughly rinse all the brine from the turkey before cooking. Otherwise, there will be a salty flavor to the turkey. Read more details on brining a turkey.