turkey brine
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Don’t serve dry meat! This turkey brine is the key to a perfect Thanksgiving meal

Once your try a turkey brine, you’ll never go back!

Cooking the Thanksgiving turkey is actually pretty easy, but you risk the meat being dry and dull. If you care about a really savory bird without dry meat, you’ll need to start the day before.

Chef Shawn Wilson shares the recipe for a real salt turkey brine that results in the most delicious bird!

You can find the Redmond products Chef Shawn mentioned at redmond.life.


Real Salt Turkey Brine Recipe


  • 1/2-gallon apple cider
  • 1 1/2 gallons cold water
  • 4 fresh rosemary sprigs
  • 4-6 sage leaves
  • 5 cloves garlic, crushed
  • 1 1/2 c. Redmond Real Salt kosher salt
  • 3 tbsp. peppercorns
  • 5 whole bay leaves
  • Three large oranges
  • 1 medium yellow onion, large chopped


  1. Combine all the ingredients in a large pot and bring to a boil, stirring until the salt dissolves. Turn off heat, cover and allow the brine to cool completely.
  2. Place the turkey into a large pot, 5-gallon bucket or brine bag. Add the cooled brine to your turkey and make sure it is fully submerged. Make sure you clear space in your refrigerator for your pot or bucket to sit overnight.
  3. Brine your turkey in the fridge over night for 16-24 hours.
  4. Before cooking, remove the turkey from the brine (discard the brine) and wash the turkey in cold water for 15 minutes. This removes excess salt from the outside.
  5. Prepare turkey to your preference. Roast, smoke or fry your turkey and have a Happy Thanksgiving

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