Questions? Call Us: 540-333-1867
4010 Swover Creek Rd, Edinburg, VA 22824
 On-Farm Store Hours: THURS & SAT 9a.m.- 3p.m. 
FRI 1-7p.m.

Turkey / Chicken Brine

2 Large Whole Chickens, 10lbs
or 1 Whole Turkey, 12-15lbs


3 quarts water
1.5 cups real or kosher salt
Juice of 6 lemons
6 T. Dried Oregano
6 T. Dried Tarragon
3 T. granulated garlic
6 t.  ground black pepper
36 cups ice cubes

1. In large pot over medium heat, combine the brine ingredients.  Bring to a simmer and stir to dissolve the salt.  Take off burner, add the ice to the pot and let the liquid cool to room temperature.

2. Submerge the turkey in the brine, with the breast facing down (use 5 gallon bucket, large container, turkey bag, etc).  Refrigerate the turkey in the brine for 12 hours or more.

3. Remove the turkey from the brine.  Discard the brine.

Cooking Options:

Oven: Cover and bake breast down at 300 until Turkey is 165 degrees (or take out at 160, cover with foil and let sit until temperate hits 165).  This will probably take 2-3 hours.

Rotisserie:  Pat the turkey dry with paper towels.  Lightly coat the outside of the chicken with oil.  Truss the chicken with butcher’s twine.  Put turkey on rotisserie spikes and cook until turkey hits 165 degrees.  This will probably take 1.5 – 2hours.

Cooking Tip: Don’t overcook the turkey.  When cooked just to 165 it will be full of flavor and juices!