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Tea Turkey Brine

Submitted by: Renee Cook

Since brining turkeys before roasting them is very popular right now. My husband and I brined our turkey with tea.

Prep Time: Brine 3 to 24 hours before roasting.
Serving Size: Depends on how much meat
  • 1 gallon of water
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 2 lemons
  • 3 Tablespoons black Peppercorns
  • 1/2 cup tea of choice. I used Lap. Souchong
Combine all the brine ingrediants in a large pot and place over high heat until it simmers, stirring to dissolve the salt and sugar. Remove from the heat and let cool to room temperature, then refrigerate the brine until chilled.

Add the turkey/chicken to the brine. Weight it down, so it is completely submerged and place in fridge.

After 3 to 24 hours remove from brine: rinse and pat dry. Let rest uncovered for 3 to 24 hours. Roast turkey/chicken. It will have a slight smokey taste.

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