Hey Saso should I brine my turkey??


To brine or not to brine… That is a fantastic question!

Here at Saso Pepper Co, we are fans of brining and have some tips on how to do it best. Who wants to be running around during thanksgiving stressed out about dropping the ball on the perfect turkey?

The question of whether to brine the turkey or not comes up in many households each year. There are many methods and tricks to keep a turkey tender when hosting a large Thanksgiving event, but brining is one of the simplest ways to keep the turkey juicy with little legwork involved.

The basic brine involves soaking the turkey in a salt-water solution for 6-24 hours before roasting. Most basic brines use water, salt, and aromatic spices, but we decided to spice it up this year for the better (when don’t we), because at the end of the day, that is what SASO does best. #TasteSoGood

Jalapeno Serrano Turkey Brine


  • 1 whole Turkey
  • 1 gallon of water (use 2 gallons for turkeys bigger than 14 pounds)
  • ¾ cups of sea salt
  • 2/3 cup of brown sugar
  • ¾ cup of soy sauce
  • 2 jalapeno peppers sliced
  • 1 Serrano pepper sliced
  • 1 lemon quartered
  • 4 crushed garlic cloves
  • 2 bay leaves
  • 1 tbs of cracked black pepper
  • 1 teaspoon ginger


  1. Add all of the ingredients together in a large pot, bring to boil, stir, then allow the brine to cool to room temperature. To cool quicker, boil ½ to ¾ of the water and use ice cubes for the remaining amount of water needed after the boil.
  2. Place the whole turkey in the large pot. Remove liquid if potential for overflow and add weight on top of the turkey to keep it submerged if needed. Make sure peppers are evenly distributed in water so the “heat” is equal throughout the meat.
  3. Place pot in refrigerator and brine for 6 to 24 hours. Remove turkey from brine 30 minutes before roasting. Prior to roasting, wash, pat dry, and lightly coat in olive oil or butter. Top with cracked pepper, salt, and jalapenos.
  4. Roasting time! Depending on how big your turkey is, below are a few “general times” at 350 degrees.
    1. 8-12 pounds: 2-3.5 hours
    2. 13-16 pounds: 3-4 hours
    3. 16-20 pounds: 4-5 hours
    4. 20+ pounds: 5-6 hours


  • If you make your gravy with the pan juices, remember that they will be much saltier. So use low sodium broth.
  • Don’t stuff a brined turkey – the stuffing will get VERY salty.