Brine for Turkey Parts

by Jackie Miao

Last thanksgiving, I chanced upon an unlikely turkey brine recipe from Blueflame Kitchen. The meat came out too salty for my liking, even after I halved the salt portion for the brine. However, saltiness aside, I liked the flavor notes so much that I decided to use the same recipe again with the sodium reduced. Here’s my adjusted version.

What I liked about the Recipe
I liked that it was a quick-brine (3-4 hours) and the flavor notes were really good.

I liked it enough to use the same recipe again with the sodium reduced. I reduced the liquid, then cut the salt to only use 1/3 of the recipe, using course Korean sea salt, and it came out really, really delicious.

Turkey Brine for Roasting

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Author: Jackie Miao


  • 8 cups filtered water
  • 1/4 cup Course sea salt (or course kosher salt for lower sodium)
  • 1/2 cup granulated sugar
  • 1 medium onion
  • 2 tsp black peppercorn
  • 2 bay leaves
  • 4 lb Turkey pieces (2 kg)
  • 1 tbsp salted butter



  • Combine all the brine ingredients together. Bring contents to a boil, and simmer until all the salt and sugar have dissolved. Remove from heat.
  • Cool down the brine, and use a non-reactive or non-porous large container or bowl (like Pyrex).
  • When the brine is cool, submerge the turkey pieces to the brine, and let brine in the fridge for 4 hours.
  • Cook turkey based on these instructions.


Adjust the recipe based on the weight of the meat you’re cooking.

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