My Moms Ultimate Turkey Brine


We have 24 hours until the annual Thanksgiving celebration begins…24 hours until we are in a turkey comatose state…and 24 hours before you have indulged in the best turkey ever…because..

I am going to share with you my moms ultimate best Turkey Brine!

It has even made it into  her “bible of recipes,” which is a picky selection of recipes that consists of an over-stuffed periwinkle binder.

I think we get the picture!

What You Need:

3 Cups of course sale, plus more for seasoning

5 Cups of Sugar

2 Medium Leeks, White and pale-green only, rinsed and coarsely chopped

2 Carrots, peeled and coarsely chopped

2 Celery Stalks, coarsely chopped

2 dried Bay Leaves

3 sprigs of fresh Thyme

3 sprigs fresh flat-leaf parsley

2 tsp whole black peppercorns, plus freshly ground pepper

1 fresh whole turkey, rinsed and patted dry, giblets and neck reserved for gray

The Gravy:

1/2 Cup (1 stick) unsalted butter, melted, plus 1/4 cup unsalted butter softened

1 1/2 cups dry white wine, such as Sauvignon Blanc


  1. Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups of water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
  2. Add turkey, breast first, to the bring. Cover; refrigerate for 24 hrs. Remove from bring; pat dry with paper towels. Let stand at room temperate 2 hours.

**Cook your turkey according to the weight of your turkey**

If you want to get the behind scenes of my Thanksgiving please follow me on snapchat at Sarah_BellaLife

I hope you have a fantastic holiday that is filled with friends and family! Also great wine as well! We will be back Friday!

What you doing for Thanksgiving! I would love to hear from you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s