• 1 gallon of cool water
  • 1 cup whiskey
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 1/3 cup Kitchen Karma Mediterranean Blend
  • 1 free-range turkey


Combine marinade ingredients in large pot and stir until salt and sugar are dissolved. Remove gizzards from turkey; wash turkey inside and out. Introduce turkey to marinade. If you are brining in a pot, it may be necessary to place a bowl containing a heavy object on top of your turkey to keep the bird submerged in the brine. Brine bird for 12 to 24 hours, keeping bird cool during the entire process. Remove bird from brine and pat dry. Allow bird to rest for 12 to 24 hours in the refrigerator in order to dry the skin. When thoroughly dried, cook turkey following your standard procedure or preheat oven to 500 degrees and cook bird for 30 minutes. After 30 minutes, reduce temperature to 350 degrees, insert oven-safe thermometer probe into the thickest part of the turkey breast, and cover the turkey with a tent of foil. Cook turkey until thermometer reads 161 degrees. Remove turkey from oven. Let rest for 30 minutes, carve, serve, and enjoy.

Note: Make as many recipes of brine as are needed to cover entire turkey. If you do not have a narrow pot in which your turkey fits snuggly, brine turkey in a food-safe garbage bag.