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AIP-Friendly Turkey Brine Recipe
Author: Mitch Hankins
Ingredients
  • ⅔ cup fine sea salt
  • 2 cups broth
  • 1 gallon purified water
  • ½ cup coconut sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 5 bay leaves
  • Orange peel from 1 orange (optional, but adds a nice subtle flavor)
Instructions
  1. Combine all ingredients in a large stockpot
  2. Bring mixture to a boil and stir so that sugar and salt dissolve
  3. As soon as it starts to boil, turn off the heat and remove from heat
  4. Allow brine to cool COMPLETELY before pouring over the turkey (you can put it in the fridge to help it cool down faster)
  5. Once it’s cooled and ready to use, add turkey to brining bag
  6. Pour brine over turkey (inside bag, of course)
  7. Seal bag and refrigerate for 12-16 hours
  8. Once you’re ready to roast your turkey, you’ll want to discard your brine. Also remember to rinse your turkey under cold water just to get any excess salt off the outside of it
  9. Pat your turkey dry with paper towels
  10. Rub your turkey down with cooking fat (I use palm shortening or coconut oil)
  11. At this point...you can season the outside of your turkey with some LIGHT seasonings - most of the seasoning is sort of captured through the brining process, but sometimes I’ll add a little bit of dried herbs to the outside
  12. Stuff your turkey w/ veggies if you usually do that
  13. Roast according to your normal roasting method!
Recipe Notes

Good for about an 8-13 lb turkey.