Classic Turkey Brine Recipe

For super moist, flavorful turkey this year, brine that bird!

Shelley, Lehman’s Merchandising Assistant, has been brining her family’s Thanksgiving turkey for the past couple of years, and she shared her simple recipe with us. We’re passing it on to you! Brining the turkey for at least 12 hours before roasting makes it extra moist, and this recipe gives the meat a slightly sweet flavor (which Shelley says her brood loves). Try it this year – it’s quick, easy and it just may become part of your Turkey Day turkey_087.tif1024x768traditions.

Classic Turkey Brine

You’ll need:

  • 1 gallon water
  • 1 cup coarse salt (such as sea salt or pink salt)
  • 1/2 cup brown sugar
  • 1 orange, juiced and rind finely grated
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice
  • 1 tablespoon whole black peppercorns
  • 1 turkey, 12-15 lb (thaw turkey and remove giblets before brining)
  • Ice (enough to cover turkey)
  • large stockpot and/or storage container with lid (such as a 5-gallon bucket or 4-gallon bucket)


In a large stockpot, combine all ingredients except turkey and ice. Bring to a boil and stir to dissolve salt and sugar. Remove from heat and let stand 30 minutes. Chill. Place the turkey, brining liquid and ice in stockpot or lidded bucket and let stand up to 12 hours (overnight works well). Roast and feast!

A Week With Lehman’s 9″x13″ Rectangular Cake Pan

Stainless Steel Cake Pan With Lid

Stainless Steel Cake Pan With Lid

A few days ago, I asked my hubby to get the 9″x13″ pan out of the cupboard for me. I was fixing chicken quarters for dinner and didn’t want to stop, wash up, and fish it out.

“It’s right here on the dishrack,” he said. “There’s no real reason to put it away. You use it all the time.”

I thought about it, and you know, he was right. Reviewing my menus from December 29 to January 4, I used it for:

Sunday: Bone-in chicken breast for Sunday dinner: Bone in chicken breast braised in white wine, topped with a sauce whipped up from a bit of oyster sauce, balsamic vinegar, spicy hunan sauce, and water. I covered the chicken with foil, baked at 350° for 45 minutes, and then removed foil and baked for 15 more minutes. Continue reading