Healthy Meal Prep
Harvest Turkey Brine Recipe

Harvest Turkey Brine


For the juiciest possible turkey, brine the bird a day or two in advance with this flavor-packed mixture of stocks, wine, fruits, and fresh herbs.


  • 1 (32 fluid ounce) container chicken stock
  • 1 (32 fluid ounce) container vegetable stock
  • 2 cups Pinot Grigio wine
  • 2 Fuji apples, sliced
  • 2 medium oranges, sliced
  • 3 small lemons, sliced
  • 1 Anjou pear, sliced
  • 1 head garlic, cloves peeled and crushed
  • ½ yellow onion, sliced
  • ½ bunch fresh rosemary, or to taste
  • ½ bunch fresh thyme, or to taste
  • ½ bunch fresh sage, or to taste
  • kitchen twine
  • 1 cup water
  • ¾ cup sea salt
  • ½ cup white sugar
  • 2 tablespoons dried bell peppers
  • 2 tablespoons dried vegetable flakes
  • 2 tablespoons multi-colored whole peppercorns
  • 4 bay leaves
  • 1 gallon iced water
  • 1 (11 pound) whole turkey, neck and giblets removed
  • 1 extra-large turkey bag


  1. Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
  2. Remove brine from heat and let cool to room temperature. Store in the refrigerator.
  3. Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
  4. Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

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Nutritional Information

Harvest Turkey Brine

Servings Per Recipe: 20
Calories: 477.1
% Daily Value *
protein: 104 %
carbohydrates: 5 %
exchange other carbs:
dietary fiber: 9 %
fat: 32 %
saturated fat: 29 %
cholesterol: 57 %
vitamin a iu: 5 %
niacin equivalents: 152 %
vitamin b6: 70 %
vitamin c: 37 %
folate: 7 %
calcium: 8 %
iron: 232 %
magnesium: 42 %
potassium: 23 %
sodium: 141 %
thiamin: 19 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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