• For each gallon of water or other liquid used:

  • 1 whole turkey or other protein (See Serving Suggestions), plus enough water or other liquid to cover protein (See Notes)
  • 2 Tbsp. Citrus & Savory Brining Spices
  • 1 cup kosher salt
  • 1/2 cup white or brown sugar


Add more flavor to your brine by supplementing some or all of the water with one or more of the following: Distilled alcohols, apple juice or cider, beer, citrus juices, stocks, soy sauce, tea, flavored vinegar or wine.


1. Place the turkey in a large non-reactive food-safe container that is deep enough to cover the turkey with water and large enough to allow the brine to move freely.

2. Cover the turkey with water, measuring by the gallon as you add.

3. Next, for each gallon of water, put 1 cup Kosher salt, 1/2 cup sugar, and 1 to 2 Tbsp. Citrus & Savory Brining Spice into a separate saucepan.

4. Add 2 to 3 cups of water to the saucepan and bring to a boil until the salt and sugar dissolve and the spices release their aroma.

5. Let cool to room temperature, then pour into the water surrounding the turkey.

6. Refrigerate according to Brine Times chart (see Serving Suggestions).

7. When the brining is complete, remove turkey from brine, thoroughly rinse and pat dry. Discard brine. Store the turkey in the refrigerator, until skin is completely dry. This extra drying time will help produce a nice, crispy skin when roasted.

Serving Suggestions

Brine Times:

Pork Loin (whole): 2 to 4 days

Pork Tenderloin or Chops (1 to 1 1/2 lbs.): 12 hours

Turkey or Goose (12 to 14 lbs.): 12 hours

Whole Chicken (4 to 5 lbs.): 4 to 5 hours

Cornish Hens: 1 to 2 hours

Shrimp: 30 minutes


1 turkey

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Citrus & Savory Brining Spices (Salt-Free) 1 oz bag $3.55
Salt Kosher $4.20



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