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Glenn’s Surefire Poultry Brine

It’s not too early to prepare ideas for holiday dinners and parties.  I suggest this delicious, easy recipe for poultry of any kind.  Brining is an excellent way to introduce moisture and flavor to your favorite poultry dish.  Give it a try!

Recipe: Glenn’s Surefire Poultry Brine

Summary: Delicious yet easy recipe for poultry of any kind.


  • 4 gallons water
  • 1-1/2 cups lemon juice
  • 5 lbs. non-iodized salt
  • 2-1/2 lbs brown sugar
  • 2 cups grated ginger


  1. Mix all ingredients together in a nonmetal container. For a whole turkey, (8-10 lbs.) soak for 12 hours keeping the brine and poultry cold by double tubbing the brine container in another ice-filled container or keeping the container in an outdoor protected area such as a grage or porch, (40 degrees or lower). Keep the poultry submerged with a weighted plate or platter.
  2. Rinse lightly. Smoke for 6 hours. Remove from smoker and brush with oil. Roast uncovered at 350 degrees until meat thermometer inserted in the thickest part of the thigh registers 165 degrees.
  3. Remove from oven, tent with foil and let rest for 20-30 minutes. Carve and serve.

1 thought on “Glenn’s Surefire Poultry Brine”

  1. Thanks for sharing this recipe. I’ve made two birds now using this brine method and they’ve turned out fabulous. One thing that I did to enhance the flavors of the stuffing in the turkey is cooked it upside-down for 1/3 to 1/2 of the time. Stuffing the turkey with onion, thyme, carrots, celery, butter, and a little white wine. Turned out fantastic!

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