The Turkey Brine Recipe

Discover the secret to a Thanksgiving turkey that’s not only moist but bursting with flavor. Turkey brining is a culinary technique that involves soaking the bird in a solution of water, salt, sugar, and aromatic herbs. This process enhances the turkey’s natural taste, ensuring a succulent and unforgettable dining experience. From the careful preparation of the brine to the slow infusion of spices, learn how to transform your holiday centerpiece into a masterpiece that will leave your guests craving more. Elevate your feast with the art of turkey brining and also you can try a Chicken Brine and savor the difference it makes in every delicious bite.

Ingredients

• 1-gallon water
• 2 cups kosher salt
• 1 1/2 cups brown sugar
• 3 bay leaves
• 1 Tablespoon whole black peppercorns
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 3 cloves minced garlic

Instructions

1. Thaw turkey. 24 hours for every 5 pounds of turkey. If your turkey is 20 pounds, you’ll need to thaw starting Saturday for 4 days.
2. Add all ingredients to a large pot.
3. Bring to a boil and cook until salt and brown sugar are dissolved about 20 minutes.
4. Let cool to room temperature or add ice to chill quickly or place in the fridge until chilled.
5. Open thawed turkey up and remove, the neck and gravy packet and giblets.
6. Rinse off turkey.
7. Once the brine is chilled place turkey in the brine, breast side down, and place in the fridge (ensure turkey is completely covered and cavity filled.)
8. If brine is not enough, then cook up 4 Tablespoons of salt for every 4 cups of water. until the turkey is covered. Remember to not add hot water to the turkey, but only room temperature or chilled.
9. If your turkey tries to float in the water, put a plate on top of it to weigh it down.
10. Place turkey & brine in the fridge for 12 – 24 hours. See notes for alternative brining storage options.
11. After brining, drain the turkey, rinse, pat dry, and cook. If possible, let the turkey rest for 1 – 2 hours before cooking, optional but recommended.

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Turkey Brine

5 from 1 vote

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 1

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Ingredients  

1x2x3x

• ▢ 1 gal Water
• ▢ 2 cup Kosher Salt
• ▢ 1 1/2 cup Brown Sugar
• ▢ 3 Bay Leaves
• ▢ 1 tbsp Black Peppercorns whole
• ▢ 1 tsp Dried Rosemary
• ▢ 1 tsp Dried Thyme
• ▢ 1 tsp Oregano
• ▢ 3 Minced Garlic Cloves

Instructions 

• Thaw turkey. 24 hours for every 5 pounds of turkey. If your turkey is 20 pounds, you’ll need to thaw starting Saturday for 4 days.
• Add all ingredients to a large pot.
• Bring to a boil and cook until salt and brown sugar are dissolved about 20 minutes.
• Let cool to room temperature or add ice to chill quickly or place in the fridge until chilled.
• Open the thawed turkey up and remove, the neck and gravy packet and giblets.
• Rinse off turkey
• Once the brine is chilled place turkey in the brine, breast side down, and place in the fridge (ensure turkey is completely covered and cavity filled.)
• If brine is not enough, then cook up 4 Tablespoons of salt for every 4 cups of water. until the turkey is covered. Remember to not add hot water to the turkey, but only room temperature or chilled.
• If your turkey tries to float in the water, put a plate on top of it to weigh it down.
• Place turkey & brine in the fridge for 12 – 24 hours. See notes for alternative brining storage options.
• After brining, drain the turkey, rinse, pat dry, and cook. If possible, let the turkey rest for 1 – 2 hours before cooking, optional but recommended.

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