Low-Carb Turkey Brine with Fresh Sage

Name: Low-Carb Turkey Brine with Fresh Sage
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 4 quarts water, whole; 1 cup kosher salt, whole; 1/4 cup fresh sage leaves, chopped; 6 tbsp garlic, minced; 2 whole bay leaves, whole; 1 tbsp whole peppercorns, whole

A simple kosher salt brine infused with fresh sage, garlic, bay leaves, and peppercorns. Designed for low-carb cooking, this brine enhances turkey flavor and moisture without added sugars. Requires at least 8 hours refrigeration for optimal seasoning penetration.

Prep: 10 min
Yield: 1 servings
Level: medium
Cuisine: American

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Ingredients

1 servings

4 quarts water, whole
1 cup kosher salt, whole
¼ cup fresh sage leaves, chopped
6 tbsp garlic, minced
2 whole bay leaves, whole
1 tbsp whole peppercorns, whole

Method

6 steps

1
Combine salt, water, and peppercorns in a large pot over high heat
2
Bring to a boil and stir occasionally until salt dissolves completely
3
Remove from heat and let cool to room temperature
4
Stir in chopped sage, minced garlic, and bay leaves
5
Transfer brine to a large sealable container
6
Submerge turkey in brine and refrigerate for at least 8 hours before cooking

Good to Know

Storage

Refrigerate up to 48 hours before use. Submerged turkey can stay in brine up to 24 hours after reaching 8-hour minimum.

Make Ahead

Prepare brine up to 2 days ahead; cool completely and refrigerate in sealed container.

Common Mistakes

Watch

Do not add fresh herbs before cooling brine completely to avoid wilting and flavor loss

Watch

Do not skip the cooling step or fresh ingredients will wilt and become bitter