Want to know how to cook a perfectly moist Thanksgiving Turkey? Follow Chef Scott's ultimate Turkey Brine recipe.

Ted and I have had many conversations about the necessity of the Brine, especially at Thanksgiving. Through these conversations, I have come to appreciate his method and love that his equipment is something that will appear on a sideline of a friendly activity after the holiday, well thought out Ted!!! No sense in having any equipment that is a “single use”.

The great news is that both or our methods yield the same result. How much effort do you want to put into the process is what you need to decide. We all want moist turkey!!

Ted is well thought out if refrigerator space may be part of your issue, my recipe doesn’t take that into consideration.

The one thing we both agree on is how would anyone prepare a turkey without brining!!!

I use what I consider a simple recipe, 48 hours in the brine is recommended, pat it dry, season properly and then roast, smoke or fry. If frying, follow the instructions carefully.

We want you to take both of our suggestions into consideration or combine our methods to create your own, start your own tradition around the Turkey Brine!!

Recipe Details

Protein: Greensbury Organic Turkey
Yield: 1 Turkey
Serves: Based on size of the Turkey
Prep Time: 15 minutes to prepare the brine. Brine for 24 to 48 hours for best results.
Cook Time: Based on turkey size
Prepared By: Chef Scott Leibfried
Shelf Life: Single use, discard after the brining time is complete|
Equipment: Sauce Pot, whisk, measuring devices


1 cup light brown sugar
½ cup white granulated sugar
½ cup kosher salt
10 black peppercorn
2 quart (8 cups) fresh apple cider
4 quarts (16 cups) cold tap water

To Complete

  1. In a large pasta pot combine all of the ingredients for the brine except the water and bring to a boil. Stir often and confirm the sugar and salt have dissolved.
  2. Add the cold water, and allow the brine to cool completely to room temperature before it is used.
  3. Rinse your turkey with cold water to remove any excess blood, take the neck and gizzards out and set aside and use for your gravy if desired. Put the turkey into the brine pot, cover and refrigerate for 24 to 48 hours. If additional liquid is necessary to cover the turkey add additional water.  
  4. Prior to roasting the turkey, remove from the brine. Pat dry with paper towels and proceed with your preferred cooking method.