Ginger & Lemongrass Turkey Brine

  • 12 cups water
  • 1/2 cup Morton® Kosher Salt
  • 3 Tbsp. sugar
  • 3 Tbsp. red chile, fresh with seeds, cut in half lengthwise
  • 1 1/4 cups white onion, sliced thin
  • 3 Tbsp. ginger
  • 1/4 cup whole garlic cloves
  • 1/2 cup Meyer lemon, sliced thin
  • 1/2 tsp. dried thyme
  • 2 1/2 Tbsp. lemongrass
  • 1/2 Tbsp. thyme sprigs
  • 1/2 Tbsp. oregano sprigs
  • Bring water, salt and sugar to a boil. Whisk to ensure that mixture dissolves completely. Remove from heat and add the rest of the ingredients. Let the brine cool completely and submerge turkey meat:

  • For the breasts only, let sit in brine for 5 hours.

  • For a whole 12-pound turkey, let sit in brine for 12 hours.

  • © 2016 Morton Salt, Inc. ® Registered Trademark of Morton Salt, Inc.

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