Search thousands of recipes reviewed by home cooks like you.

Grandma's Farmhouse Turkey Brine

Grandma's Farmhouse Turkey Brine

  • Prep

  • Cook

  • Ready In


A must-do for the most tasty and juicy turkey utilizing traditional ingredients which compliment a roasting bird. The roasting pan juices make for the worlds best gravy. Do not add salt to your gravy; the brine juices have done that for you. Enjoy a prairie favorite!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 7 servings



  1. Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature.
  2. To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.
Rate recipe

Your rating




Absolutely fabulous... do you remember your Grandma or Mom's turkey dinners? They were scrumptious but usually a little on the dry side until Grandma began brining. Beautifully moist and tender while maintaining those traditional flavours where turkey tastes like turkey rather than a bird with a foreign taste which can happen with some brine recipes. The gravy is so tasty but be careful with the salt as the brine has done that for you. If you save the carcass and use it later for soups or stews, the flavours are tremendous as well because when you brine, it penetrates the bones right through. If you try it once, it will become a must do every time you roast a turkey. Yummmmmmmy

Jolana Howard

This was my first turkey and I knew my best chance of it being great was to brine it. It turned out perfectly! So juicy, I'm definitely keeping this recipe!


I had very high hopes for this recipe because the brine smelled ridiculously good. It smelled like thanksgiving the day before thanksgiving. However, i don't think any of the actual seasonings penetrated the flesh at all. It just tasted like turkey, not a brined turkey.