Cooking Tips: How to Brine a Turkey

These tips come courtesy of Julie Goodwin. I met Julie last year when I was invited to participate in the filming of the Women’s Weekly Christmas Special. It was great day of cooking and laughing and I learnt so much. Your turkey needs to be brined overnight; so you need to start this process the night before you intend to cook it. Brining ensures you get a juicy, moist, full flavoured turkey.  So if you are not confident in your turkey roasting skills then brining is the way to go.  The salt in the brine breaks down the muscle proteins in the bird, allows it to absorb moisture, thus helping it stay more moist and juicy during the cooking process.  The other advantage is you can add aromatics to the brine to infuse subtle flavours.


  • Mix 2 cups of salt with 4 cups of sugar in a tub/container of water (about 8 litres) large enough to submerge the whole turkey (a small esky is a good option)
  • Stir to make sure the salt and sugar dissolve
  • Place the turkey in the tub/esky making sure it’s completely covered with water
  • Add large blocks of ice to the tub/esky to act as ice cubes (water frozen in ice cream containers or takeaway containers works well)
  • Add more ice cubes to the tub/esky as required – this effectively keeps the turkey refrigerated
  • Remove the turkey from the water at least an hour before cooking
  • Pat the turkey inside and out and allow it to come to room temperature
For cooking your turkey, see our Guide to the Perfect Roast Turkey.  
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Leave a Reply

Your email address will not be published. Required fields are marked *

6 + 7 =

Latest Articles

Korean Beef

Korean Beef

This Korean Beef is a great in the slow cooker.  Less than 10 mins of preparation time and dinner will be ready when you get home.  It’s not often you’ll see a Korean recipe in the slow cooker but …
Honey Mustard Pulled Pork

Honey Mustard Pulled Pork

This pulled pork dish is great all year round.  Using your slow cooker in Summer is a great way to have dinner ready when you get home without heating up the house.  You can cook your favourite pro…

Slow Cooked Beef Shank

Melt in your mouth whole beef shank.  We like to call it Thors Hammer but whatever you call it this dish is a winner. Make your favourite Mac and cheese recipe to serve with this delicious slow coo…
Copyright © The Free Range Butcher.