5 from 42 votes
Easy Turkey Brine
Easy Turkey Brine is a flavorful solution for soaking turkey up to 24 hours before roasting. It combines water, kosher salt, brown sugar, fresh herbs, garlic, peppercorns, and optional orange slices with broth or apple cider, creating a savory, subtly sweet base. The brining process helps retain moisture and seasons the poultry evenly for juicier results when cooked.
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 15 mins
Servings:
1
turkey brine
Calories:
129 kcal
Cuisine:
American
Ingredients
- 12 cups water divided
- 1 cup kosher salt
- ½ cup brown sugar
- 1 tablespoon black peppercorns
- 5 cloves garlic halved
- 4 prigs rosemary fresh
- 4 prigs thyme fresh
- 3 whole bay leaf
- 2 prigs sage fresh
- 4 cups broth chicken, turkey, or vegetable, or apple cider
- 1-2 orange sliced, optional
Instructions
- In a soup pot, on the stove over medium-high heat, add 4 cups water, kosher salt, brown sugar, peppercorns, garlic, rosemary, thyme, bay leaves, and sage.
- Bring to a gentle simmer while stirring to help dissolve the sugar and salt.
- When the sugar and salt are fully dissolved remove the pot from the heat.
- Pour in the remaining water (or add some ice to cool it faster). Add the cold broth and allow the mixture to fully cool.
- When the mixture is cooled add to a large food-grade container or brining bag and brine turkey for up to 24 hours.
- Remove the turkey from the brine and rinse with very cold water. Discard brine, do not reuse.
- Dab dry with paper towels and cook according to your favorite roast turkey recipe.
Cup of Yum
Notes
- This recipe yields enough brine for a 12-15 pound turkey; double the ingredients for larger birds.
- Fresh herbs provide the best flavor; substitute 1 tablespoon dried herbs if needed.
- Use apple cider (not apple cider vinegar) if opting for a sweeter brine base.
- Cool the brine completely before adding turkey to prevent bacterial growth.
- Always refrigerate the turkey while brining and keep it sealed or covered to avoid contamination.
- Discard brine after use; do not reuse for food safety reasons.
- Ensure cooked turkey reaches an internal temperature of 165°F for safe eating.
Nutrition Information
Calories
129
(6%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
11878mg
(495%)
Potassium
321mg
(7%)
Fiber
5g
(20%)
Sugar
24g
(48%)
Vitamin A
908IU
(18%)
Vitamin C
78mg
(87%)
Calcium
209mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1 turkey brine
Amount Per Serving
Calories 129
% Daily Value*
| Calories | 129 | 6% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 11878mg | 495% |
| Potassium | 321mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 78mg | 87% |
| Calcium | 209mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.