Best Turkey Brine Recipe
User Reviews
5.0
228 reviews
Excellent
-
Prep Time
10 mins
-
Resting
12 hrs
-
Total Time
12 hrs 10 mins
-
Servings
20
-
Calories
95 kcal
-
Course
Main Course
-
Cuisine
American
Best Turkey Brine Recipe
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The Best Turkey Brine Recipe - A simple blend of salt, sugar, and spices to create the most moist and flavorful turkey you've ever made!
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Ingredients
- 1 gallon warm water (more as needed)
- 2 cups brown sugar
- 1 cup sea salt
- 3 shallots, roughly chopped
- 6 cloves garlic, smashed
- 2 tablespoons whole peppercorns
- 2 tablespoons dried juniper berries (optional)
- 2 tablespoons fresh rosemary, roughly chopped
- 1 tablespoon fresh thyme
Instructions
- Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and sugar.
- Carefully submerge the turkey in the brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. (Or more water!)
- If using a bucket, cover the bucket with plastic and place in the refrigerator for 1 to 3 days. If using a cooler, filled it with ice to keep the turkey cold for up to 3 days.
- The brine time should be determined based on the size of turkey. For a turkey 15 pounds or under, brine for just 24 to 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days. *If you want to brine a smaller turkey for a longer period of time, reduce the salt to 1/2-3/4 cup, so it is not overly seasoned.
- Before roasting, take the turkey out of the brine water and place on a rack for at least a couple hours. Allow the turkey skin to dry thoroughly. Use paper towels to pat it dry if needed. You can place the roasting pan in the refrigerator (or back in the cooler over ice) if you want to give the bird longer to dry. (The dryer the skin, the better it browns. Drying it overnight is best.)
- Once dry, rub the turkey skin thoroughly with butter. Sometimes I stuff the turkey with herbs, but this is not necessary.
- Roast the turkey at 325° F for 15 minutes per pound. Roast uncovered for the first couple hours, then tent with foil the last hour to make sure the breast meat doesn’t overcook. When using a meat thermometer, the breast meat should be 165° F.
- Allow the turkey for rest for at least 25 minutes before serving to allow the juices to redistribute.
Notes
- If you plan to brine a large turkey for more than 24-48 hours, use 2-3 gallons of water per 1 cup salt, to make sure the turkey doesn't over-season.
Nutrition Information
Show Details
Calories
95kcal
(5%)
Carbohydrates
23g
(8%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
5675mg
(236%)
Potassium
62mg
(2%)
Fiber
0g
(0%)
Sugar
21g
(42%)
Vitamin A
30IU
(1%)
Vitamin C
1.2mg
(1%)
Calcium
39mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 5675mg | 236% |
| Potassium | 62mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
228 reviews
Excellent
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