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.
Ingredients
- 1 gallon water
- 2 cups 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 — allow about 24 hours for every 5 pounds.
- 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 add ice to chill quickly.
- Refrigerate until the brine is completely chilled.
- Open the thawed turkey, remove the neck, gravy packet, and giblets, and rinse the bird thoroughly.
- 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 4 tablespoons of salt for every 4 cups of water.
- Keep the turkey submerged by placing a plate or weight on top if needed.
- Brine in the refrigerator for 12–24 hours.
- After brining, drain, rinse, and pat dry the turkey thoroughly.
- For best results, let the turkey rest uncovered in the fridge for 1–2 hours before cooking for crispier skin.
Notes
Always make sure your brine is completely cool before adding the turkey.
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.