Simple Sweet and Savory Herb Brine

Author A Bachelor & His Grill


  • 2 gallons water
  • 1 gallon chicken stock low or no-sodium
  • 1 1/2 cup kosher salt
  • 1 cup brown sugar
  • 1/2 head of garlic cloves smashed
  • 1 handful of fresh basil rosemary and thyme sprigs
  • 1 handful of whole peppercorns


  • Up to two days in advance of turkey smoking, in a large stock pot, bring all ingredients to a raging boil. Stir intermittently until salt and sugars dissolved. Remove from heat and allow to cool completely, until room temperature. Submerge whole, uncooked turkey. Cover with lid and place pot in refrigerator for 24-48 hours. 3 hours prior to smoking the bird, thoroughly rinse exterior and cavity of the bird, washing away excess salt. Pat the turkey entirely dry with paper towel. Discard brine. Prepare to season, stuff