Brining a Turkey or other Poultry

 Brining a Turkey or other Poultry

To adapt this recipe for brining in your RV Galley… use a smaller “bird”  a whole chicken, Cornish hen, chicken breast would be perfect.  Decrease the brining liquid by half and add less water!  Just make sure the  size of the brining pan will fit in the refrigerator of your RV and still cover the poultry fully!

If you are preparing a turkey from your home (sticks and bricks) location this Thanksgiving, consider brining the turkey.  Here is a recipe that will keep your roasted turkey moist.


1 cup      brown sugar

1 cup      kosher salt

4 oz.      apple cider vinegar

3 oz.      bourbon, brandy or apple jack (optional)

48 oz.   apple juice

32  oz.   turkey or chicken broth

1            cinnamon stick

1 tsp     peppercorns



  1. Heat water in a saucepan on the stove top.  Bring water to a simmer.
  2. Off heat add brown sugar and kosher salt.
  3. In a large bowl, whisk sugar and salt until the ingredients are fully dissolved.
  4. Pour the solution into a large non-reactive (do not use aluminum pot) brining bucket that will fully submerge your turkey and fit in the refrigerator.
  5. Add apple juice, apple vinegar, brandy, chicken broth, cinnamon stick, peppercorns to the bucket.
  6. Stir the solution.
  7. Rinse turkey and place in the brining bucket.
  8. Place the bucket in the refrigerator, cover lightly with plastic food wrap. (never aluminum foil).
  9. Brine the turkey 45 minutes per pound.
  10. Do not over brine the turkey or your turkey will taste like a salt shaker.
  11. Remove the turkey from the brine, rinse and pat dry and bake according to your recipe.

Note:  Bring Bucket:  Good quality stainless steel, food grade (HDPE, PP, polycarbonate containers, Reynolds turkey oven bags, Ziplock bags, Ice Chest that is food grade approved see above.  Always keep the temperature of the refrigerator or bucket at 40 degrees or below.  32 – 36 degrees F is ideal.  You can set your camping ice chest outdoors, just maintain the temperatures as advised.  Do not cover your poultry in the bucket with aluminum foil, it well disintegrate into the poultry.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

Join the RV Lifestyle community!

Subscribe to the newsletter and get a free Packing List for your next trip + free perks, discounts, and exclusive RV travel tips!