Bourbon Turkey Brine

READY IN: 48hrs




  • Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat.
  • Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down.
  • Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion.
  • Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon.
  • Stir & submerge turkey in bourbon brine make sure no air is in brining bag. Take the flavor injector, and inject the turkey in several different areas with the brining solution.
  • Refrigerate & rotate every 12 hours.
  • Brine for 48 hours, bring to room temperature for 45 minutes. Pat dry and cook. (SEE BOURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).