Brined Turkey | CUESA

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Brined Turkey


Dan Jablow, Jablow’s Meats

This recipe was demonstrated for CUESA’s Market to Table program on November 23, 2013.

Makes 1 turkey


2 cups kosher salt
1 cup sugar
¼ cup fresh tarragon, whole stems and leaves
¼ cup fresh parsley, whole stems and leaves
8 bay leaves
4 garlic cloves, smashed
1 onion, sliced
3 tablespoons black peppercorns, roasted
2 lemons, halved
1 turkey


1.    Pour 2 gallons of cold water into a non-reactive vessel (a plastic bucket is a good choice). Add all the ingredients except the turkey and mix thoroughly to combine.

2.    Submerge the turkey in the brine. Weigh it down with a plate if necessary to keep it fully submerged. If this does not make enough brine to cover your turkey, add more brine (for every gallon of water, use 1 cup of salt and ½ cup sugar).

3.    Cover and refrigerate according to the following guidelines.

Individual breast or leg pieces: up to 12 hours
Whole 10-15 pound birds: up to 24 hours
Whole 15+ pound birds: 24-36 hours

4.    Preheat the oven to 350°F. To cook, remove the turkey from the brine and pat dry with paper towels. Set a rack inside a roasting pan and place the turkey on top of the rack.

5.    Roast the turkey until the internal temperature reaches 165°F as recorded by a probe thermometer placed into the thickest part of the thigh. Cooking times will vary depending on the oven and the bird size, but allow approximately 15-20 minutes per pound.

6.    Remove from the oven and let rest for 15 minutes before carving.


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