Ever wondered what the secret to a deliciously juicy turkey is, no matter the long roasting time? The secret is to brine it! The brine has two effects on the meat of this flavorful bird: the salt breaks down the proteins and it infuses liquid into the meat. You can go with a simple salt brine, or use the occasion to infuse your turkey with some seasoning, too. There are many fancy recipes: you can blend cranberry juice with your brine, or wine, add citrus… see for some ideas. We suggest an easy & tasty brining solution that takes no time to prepare. We are using Roberta’s & Giulio’s Coarse Roasting & Grilling Salt – it contains juniper berries, rose peppercorns, rosemary, sage, bay leaf, thyme and tarragon, which is a great flavor profile for your Thanksgiving Turkey. Thanks to the love Roberta & Giulio poured into this salt, it is extremely flavorful: their estate grown organic herbs were minced by hand while still fresh, so the essential oils are sealed into the salt.

You can brine a 14lb. turkey from eight – 16 hours, but note that the saltiness of the meat increases with the brining time. So if this is the first Turkey you are brining, we recommend you choose a shorter brining time, no one wants a too salty turkey at Thanksgiving! And take the saltiness of the meat and the drippings into consideration when seasoning the bird and the sauce!

Having a recipe that works for first time briners was our main intention. If you are an experienced turkey briner and want to use more salt and a different brining time, consider that a jar of the Coarse Salt equals approx. 3/4 cups of sea salt.



For a Turkey of about 14lb. plan with 2 gallons of brine:

2 gallons of cold water

1 jar of Scrumptious Pantry Heirloom Savory Salt "Earthy"

1/2 cup kosher salt

5 lb of ice cubes

Make sure you have a very large container/bucket!


You should prepare the brine ahead and refrigerate it, to make sure it is cold (to eliminate the risk of bacteria).

To prepare the brine, combine two quarts of water with Heirloom Savory Salt "Earthy" and the kosher salt. Over medium-high heat bring to a boil. Simmer for about 20 minutes. Make sure to stir occasionally, so the coarse salt dissolves. Cool the brine and refrigerate.

When you are ready to brine the bird, in a large bucket mix the cold brine, the remaining cold water and ice cubes (again, we want to eliminate the ground for bacteria). Make sure the innards are removed from the Turkey when you immerse it in the brine (breast side down). You can press the bird down, if necessary. Cover and refrigerate.

At the end of the brining time, take the Turkey out of the brine, rinse it briefly with cold water and pat it dry. Then follow your favorite recipe for roasting the bird. Note that a brined Turkey will cook approximately 30 min faster, so watch the internal temperature!

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