Best Turkey Brine Recipe
User Reviews
5
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Prep Time
10 mins
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Resting
12 hrs
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Total Time
12 hrs 10 mins
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Servings
20
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Calories
95 kcal
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Course
Main Course
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Cuisine
American
Best Turkey Brine Recipe
Description
The Best Turkey Brine Recipe uses a base of warm water infused with brown sugar and sea salt, balanced by aromatics like chopped shallots and smashed garlic cloves. Fresh herbs including rosemary and thyme, along with black peppercorns and optional juniper berries, introduce herbal and spicy notes. Submerging the turkey completely in this mixture allows the meat to absorb moisture and seasoning over one to three days, depending on its weight. Higher salt concentrations require shorter brining times for smaller birds.
Once brined, rinsing and drying the turkey thoroughly promotes better browning and crispness during roasting. This brine offers a straightforward way to impart juiciness and subtle complexity to turkey meat, supporting tender, well-seasoned results for holiday or special occasion roast poultry.
For best outcome, ensure the turkey remains fully submerged in the brine and keep it refrigerated or iced throughout the soaking period. Adjust brine volume and salt content if brining larger birds or extending soaking times to avoid over-salting.
Ingredients
- 1 gallon water more as needed, warm
- 2 cups brown sugar
- 1 cup salt sea salt
- 3 shallot roughly chopped
- 6 cloves garlic smashed
- 2 tablespoons black peppercorns whole
- 2 tablespoons juniper berries optional, dried
- 2 tablespoons rosemary roughly chopped, fresh
- 1 tablespoon thyme fresh
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
- Adjust the water and salt ratio for brining larger turkeys over 24-48 hours to prevent over-seasoning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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