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A man wearing a blue cap, dark apron, and black gloves stands in a kitchen, pointing at a large plastic container filled with turkey prep brine. A knife and cutting board are on the counter in front of him.
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5 from 3 votes

Turkey Brine Recipe

This simple, flavorful brine guarantees a juicy, tender turkey packed with savory herbs and citrus notes. Perfect for roasting, smoking, or frying, it’s the secret to a stress-free, flavorful holiday bird every time.
Prep Time10 minutes
Cook Time20 minutes
Brining (up to)14 hours
Course: Essential
Cuisine: American
Keyword: turkey brine
Servings: 1 batch of brine

Ingredients

  • 1 gallon water
  • 1/2 cup Morton Coarse Kosher Salt
  • 1 ½ cups brown sugar
  • 3 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 3 garlic cloves minced
  • 1 lemon sliced

Instructions

  • Thaw your turkey completely in the refrigerator at 40°F or below, allowing about 24 hours for every 4–5 pounds. Use a refrigerator-thawed turkey for this overnight brine; a turkey thawed in cold water must be cooked immediately.
  • Add all ingredients, including the lemon slices, to a large pot.
  • Bring to a boil and cook for about 20 minutes, until the salt and sugar are dissolved.
  • Let the brine cool to room temperature, or use ice measured as part of the total water to chill quickly.
  • Refrigerate until the brine reaches 40°F or below before adding the turkey. Use a food thermometer to check.
  • Open the thawed turkey and remove the neck, gravy packet, and giblets. Do not rinse the raw turkey; splashing can spread bacteria around the kitchen.
  • Place the turkey breast-side down in the brine, ensuring it’s completely covered (fill the cavity too).
  • If the brine doesn’t fully cover the turkey, make more using 2 tablespoons Morton Coarse Kosher Salt for every quart (4 cups) of water. Chill the extra brine to 40°F or below before adding it.
  • Keep the turkey submerged by placing a plate or weight on top if needed.
  • Brine in a covered, food-safe container in the refrigerator at 40°F or below for about 12 hours, up to 14 hours.
  • After brining, remove the turkey carefully, drain, and pat dry thoroughly with paper towels without rinsing. Discard the used brine. Wash your hands, then clean and sanitize surfaces and utensils that touched raw turkey or brine.
  • For best results, let the turkey rest uncovered in the fridge for 1–2 hours before cooking for crispier skin.

Notes

Use a food thermometer to make sure the brine is 40°F or below before adding the turkey, and keep the turkey refrigerated at 40°F or below throughout brining.
Do not use a self-basting or pre-brined turkey — it will be too salty.
This brine works great for smoking, roasting, or deep frying.
This ratio uses Morton Coarse Kosher Salt; other salt brands are not interchangeable by volume. Brine for about 12 hours, up to 14 hours.
The brine is discarded. Nutrition per turkey serving depends on how much salt and sugar the bird absorbs and is not calculated from the full brine batch.