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5.0 from 228 votes

Best Turkey Brine Recipe

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! 

Prep Time
10 mins
Resting
12 hrs
Total Time
12 hrs 10 mins
Servings: 20
Calories: 95 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. 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!)
  3. 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. 
  4. 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.
  5. 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.)  
  6. Once dry, rub the turkey skin thoroughly with butter. Sometimes I stuff the turkey with herbs, but this is not necessary.
  7. 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.
  8. 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

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

% 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.