1 gal.
Water - room temperature.
 1 1/2 cups
Kosher Salt (or coarse sea salt).
 1 cup
 5 ea.
Fresh Tarragon Leaves, chopped (or 1/3 cup dried tarragon)
 1 tbsp.
Coarse Black Pepper


  • Place the water in a large food grade plastic bucket or container.
  • Add remaining ingredients and mix until the salt and sugar are dissolved.
  • Place the turkey into the solution. Be sure that the meat is completely submerged. Add additional water if needed.
  • Place a ceramic dinner plate on top of the turkey to keep it sunken in the brine.
  • Cover the bucket with a lid or clear plastic wrap (and rubber bands if necessary).
  • Place the container in the refrigerator overnight.
  • When ready to use, remove the turkey from the brine and discard the liquid.
  • Prepare and cook the turkey.