Brine for Turducken (or any other fowl)

Brine For Turducken (or Any Other Fowl) Recipe

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Janice Joy Miller


This brine is truly delicious. I think it's the juniper berries that makes it. Unlike other brines, you don't have to bring it to a boil in order to dissolve the salt. And you don't want to cook the vegetables into the brine. The flavors are brighter if it's not cooked.


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A turkey, a duck, and a chicken
15 Min
No-Cook or Other


  • 3 large
    brining bags
  • 1 1/2 c
    pink himalayan salt, coarse grind
  • 1 gal
    mango juice (try to get the real stuff)
  • 1 gal
    orange juce
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    wildflower honey
  • 3 medium
    oranges, zested
  • 2 medium
    lemons, zested
  • 1 gal
    crushed ice
  • 2 Tbsp
    whole black pepper corns
  • 2 Tbsp
    whole juniper berries
  • 1 bunch
  • 3 sprig(s)
    fresh rosemary (long sprigs)
  • 1 bunch
    sage leaves, fresh
  • 4 medium
    bay leaves
  • 6 clove
    garlic, peeled
  • 2 large
    onions, peeled, cut in big chunks

How to Make Brine for Turducken (or any other fowl)


  1. This is a no cook brine. Wash, peel and cut up the onions, garlic, and all the herbs. A rough chop is fine. Mix up and set aside in a big bowl.
  2. Zest the oranges and lemons in big chunks with a potato peeler. Add to the bowl of veggies and set aside.
  3. Remove the pith from the zested lemon, cut it up and add it to the veggies.
  4. Pour the juices, salt, honey, and sugar into a big pot. Squeeze the zested oranges in as well. Discard the orange solids.
  5. Use an immersion blender to dissolve the salt, sugar, and honey into the juices.
  6. Add ice and keep blending. (Were it not for the salt, this could be a base for some sort of cocktail.)
  7. Throw in the peppercorns and juniper berries, and blend just a second or two more. You don't want to crush these spices too much.
  8. Put half the onion & herb mixture in the bottom of a brining bag. Divide the other half between the two other brining bags.
  9. Trust me on this - brine the birds separately.
  10. Put the de-boned turkey in the bag with the most veggies, and the other two birds in the other two bags.
  11. Pour half the slush into the turkey bag, and divide the other half between the duck and the chicken.
  12. Tie the bags up tight so that there's no air. Refrigerate 6-8 hours or overnight.

Printable Recipe Card

About Brine for Turducken (or any other fowl)

Course/Dish: Turkey
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Cajun/Creole
Dietary Needs: Gluten-Free, Wheat Free, Soy Free

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