Best Turkey Brine
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 mins
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Additional Time
12 hrs
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Total Time
12 hrs 13 mins
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Servings
2 gallons
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Calories
611 kcal
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Cuisine
American
Best Turkey Brine
Description
The brine is prepared by dissolving salt and brown sugar in heated water, then cooling the solution completely before adding peppercorns, allspice berries, fresh herb sprigs, smashed garlic, orange rind ribbons, and bay leaves. The turkey is cleaned of neck and giblets and placed breast side down in a large non-corrosive container. The cooled brine covers the turkey fully, with ice added as needed to keep the temperature safe if there's no refrigeration space.
After 12 to 24 hours of soaking, the turkey is removed from the brine and cooked as desired. The brining process helps produce a juicier, more flavorful turkey by seasoning the meat deeply and improving moisture retention during cooking.
Instructions include salt quantity adjustments for table salt versus kosher salt due to density differences.
Ingredients
Brine
- 2 gallons water 8 quarts or 32 cups of water, cold
- 1 1/2 cups kosher salt or 1 cup table salt, coarse
- 1 1/4 cups dark brown sugar packed
- 2 Tablespoons black peppercorns whole
- 2 Tablespoons allspice berries
- 3-5 thyme sprigs, fresh
- 2-3 rosemary sprigs, fresh
- 5 cloves garlic smashed
- 1-2 orange rind peeled off in ribbons
- 2 bay leaf
- 1 ice bag
- 1 clean 5-gallon bucket pot, or other large container
Turkey
- 1 (12-15 pound) turkey
Instructions
- Combine 4 cups of the water with the salt and brown sugar in a large pot on the stove over medium-high heat. Cook for 5-8 minutes, stirring frequently, until the salt and sugar have dissolved. Add remaining brine ingredients, including remaining cold water. Make sure the brine is completely cool before adding it to the turkey.
- Remove neck, giblets, and any plastic packaging from the turkey and place it in a very large non-corrosive pot, bucket, or even cooler with the breast side down. There is no need to rinse the turkey first.
- Pour the cooled brine over the turkey so the turkey is covered with the brine. If it's not completely covered, you can turn the turkey partway through the brining time so all sides get brined, or make another half batch of brine to add to the container. Cover and transfer to the fridge for 12 to 24 hours. If there isn't room in your fridge, you can place a bag of ice on top of the turkey in the brine and leave it on the counter or in the garage overnight.
- Remove the turkey from the brine and pat completely dry both inside and out using plenty of paper towels. Let the turkey air-dry for at least 30 minutes or up to overnight in the fridge, then cook the turkey using your preferred method.
Notes
- If using table salt, use 1 cup for 2 gallons of water; if kosher salt, use 1 1/2 cups due to varying salt densities.
- Make sure the brine is fully cooled before placing the turkey to avoid early cooking of the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2gallons
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 157g | 52% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 85117mg | 3547% |
| Potassium | 571mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 140g | 280% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 43mg | 48% |
| Calcium | 421mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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