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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 with excellent, smoky results.

Prep Time: Prep time: 5 min. Soak time: up to 24 hours
Serving Size: depends on size of bird
  • 1 gallon water
  • 1 c. kosher salt
  • 1/2 c. sugar
  • 2 lemons
  • 3 tbsp. black peppercorns
  • 1/2 c. lapsang souchong tea, or tea of choice
Combine all the brine ingredients 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. Refrigerate until chilled.
Add the turkey (or whatever poultry you are roasting) to the brine. Submerge in brine and place in fridge.
Soak at least 3 hours and up to 24. Remove from brine, rinse, and pat dry. Let rest uncovered in fridge for 3-24 hours. Roast as directed for the size of turkey.

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