OMG, I have to share this delicious Paleo Turkey Brine! I always brine my Turkey prior to popping it in the oven on Thanksgiving. Why? Two reasons – it keeps the meat moist (meaning you get a juicier turkey) and it helps season the turkey (meaning you get a tastier turkey). It’s easy too, so let’s get started!
Also, I would like to give a shout out to Paleo Spirit’s Holiday Brine as it is the one that inspired this one. That recipe is pretty great too, so if you hate mine, maybe you can try that one – lol…
Anyway, my brine’s more Asian flavored as I use more Chinese ingredients such as Sichuan Peppercorn and Star Anise. I mean, being Asian myself… I had plenty of star anise and Sichuan peppercorn in my pantry to begin with, but if you don’t have them, you can find them in your local grocery store.
Ingredients
- 1 thawed or unfrozen Turkey
- 1/2 cup Star Anise
- 6 Bay Leaves
- 1 tbsp of Thyme
- 1 tbsp of Rosemary
- 3 tbsp Sichuan Peppercorn
- 1 medium Orange
- 1/2 cup of Honey
- 6 cloves of Garlic, crushed
- 2 cups Sea Salt
- 1 gallon of water
- Ice
Instructions
Cut orange in to a few (like 6) wedges.
In a large mixing bowl, add all the dry ingredients together (Star Anise, Bay Leaves, Thyme, Rosemary, Sichuan Peppercorn, and Sea Salt).
In a large pot, add a gallon of water.
Squeeze the orange’s juice in to the water, and then go ahead and just throw the wedges in to the pot too.
Add in all the dry ingredients and the crushed garlic and honey.
Bring to a boil – btw, your kitchen will smell pretty delicious at this point!

Now, remove from heat and add a bunch of ice! To be honest, you’re going to have to judge how much by yourself because I don’t know how huge your Turkey and Brining Bag or Brining Container is. (I use a GIANT stock pot.) But you have to do this because you have to cool down this Turkey Brine mixture completely before you brine the turkey in it. This is going to take…. a while, to say the least.
After it is cooled down, put the Turkey in the brining bag or container you are using and then add the turkey brine mixture. If you need more liquid, go ahead and add cold water.
Now, close the bag or cover the container and place in the fridge either over night or up to a whole day. Technically, the bigger the Turkey – the longer you should brine it. I had a 12 lb Turkey this year, and I brined it for about 16 hours and it was perfect.
[Optional] Flip the Turkey for even brining halfway through to get the brine to hit all sides the turkey more evenly.
Remove Turkey from brine and prepare for Roasting in Oven like normal!



Super Flavorful Paleo Turkey Brine
Ingredients
- 1 thawed or unfrozen Turkey
- 1/2 cup Star Anise
- 6 Bay Leaves
- 1 tbsp of Thyme
- 1 tbsp of Rosemary
- 3 tbsp Sichuan Peppercorn
- 1 medium Orange
- 1/2 cup of Honey
- 6 cloves of Garlic, crushed
- 2 cups Sea Salt
- 1 gallon of water
- Ice
Instructions
Cut orange in to a few (like 6) wedges.
In a large mixing bowl, add all the dry ingredients together (Star Anise, Bay Leaves, Thyme, Rosemary, Sichuan Peppercorn, and Sea Salt).
In a large pot, add a gallon of water.
Squeeze the orange's juice in to the water, and then go ahead and just throw the wedges in to the pot too.
Add in all the dry ingredients and the crushed garlic and honey.
Bring to a boil - btw, your kitchen will smell pretty delicious at this point!
Now, remove from heat and add a bunch of ice! To be honest, you're going to have to judge how much by yourself because I don't know how huge your Turkey and Brining Bag or Brining Container is. (I use a GIANT stock pot.) But you have to do this because you have to cool down this Turkey Brine mixture completely before you brine the turkey in it. This is going to take…. a while, to say the least.
After it is cooled down, put the Turkey in the brining bag or container you are using and then add the turkey brine mixture. If you need more liquid, go ahead and add cold water.
Now, close the bag or cover the container and place in the fridge either over night or up to a whole day. Technically, the bigger the Turkey - the longer you should brine it. I had a 12 lb Turkey this year, and I brined it for about 16 hours and it was perfect.
[Optional] Flip the Turkey for even brining halfway through to get the brine to hit all sides the turkey more evenly.
Remove Turkey from brine and prepare for Roasting in Oven like normal!
Recommended Products
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- Szechuan Peppercorns, Sichuan Red Peppercorns, Whole Szechuan Peppercorns, Sichuan peppercorns, Key Ingredients for Mapo Tofu and Scihuan Dishes, By 52usa. (4OZ)
- Spice Appeal Rosemary Seasoning, 8 Ounce
- HQOExpress | Organic Thyme Leaf | 7 oz. Chef Jar
- Simply Organic Bay Leaf, Certified Organic | 0.14 oz | Laurus nobilis
- Star Anise-Whole Chinese Star Anise Pods, Dried Anise Star Spice (3 oz)
- Nature Nate's 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16 Ounce. Squeeze Bottle; Enjoy Honey's Balanced Flavor and Wholesome Benefits
Nutrition Information:
Yield: 20 Serving Size: .25 tspAmount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
I’ve never brined a turkey before, but these flavors sound amazing!
This sounds amazing! I’m going to keep it in mind for Thanksgiving next year!!
Love these flavor combo. So simple and very delicious !
I’ve never brined a turkey before. I think I need to try it. Thanks for the recipe.
I love how out of the box this brine is! Saving it for later, for sure!
I’ve never brined! Now I will- thank you for the great recipe. Looks simple too!
This brine looks awesome, I haven’t done a brine on a turkey in years, so I definitely need to get back into the game with your recipe!
I love all the spices you used!
Such a great idea to make your own brine! Happy holidays!!!
Love the orange and anise, reminds me of the mojo we used to marinate pork for Christmas Eve.
This sounds so flavorful! I love that it just uses honey as the sweetener!
What a great brine recipe! I’ll definitely have to try this out next thanksgiving.
This is such a cool brine! I would never have thought to use star anise! I bet it adds a lovely flavor.