Easy Turkey Brine Recipe
User Reviews
5
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Prep Time
5 mins
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Additional Time
12 hrs
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Servings
24 cups brine (for a 13 lb turkey)
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Course
Condiments
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Cuisine
American
Easy Turkey Brine Recipe
Description
This brine recipe calls for dissolving salt and sugar in lukewarm water, combined with bay leaves, coarsely crushed black peppercorns, smashed garlic cloves, fresh or dried rosemary, and thyme to infuse the liquid with savory aromas. After cooling the brine and adding cold water, the fully thawed turkey is immersed for 8-12 hours in the refrigerator to allow the meat to absorb moisture and seasoning evenly. The brine solution helps the turkey hold juiciness during cooking while imparting herbaceous flavors.
After brining, it is important to discard the brine and rinse the turkey carefully to avoid splattering. Drying the turkey well is recommended to achieve a crispy skin during cooking. Resting the turkey uncovered in the refrigerator for 8-12 hours after rinsing encourages skin drying.
The recipe is scalable for turkeys between 10 and 20 pounds, with adjustments suggested for larger birds, including using a brining bag and increasing brine volume to maintain the salt-to-water ratio. Non-iodized salt without preservatives is advised to prevent off flavors. Food safety precautions include thorough cleaning of work surfaces and careful thawing according to proper methods.
Ingredients
- 16 cups water lukewarm
- 1 cup salt or 1 1/2 cups kosher salt, fine sea salt
- 1/2 cup granulated sugar
- 3 bay leaf
- 1 Tbsp black peppercorns coarsely crushed, whole
- 5 garlic peeled and smashed, cloves
- 2 Tbsp rosemary or 1 Tbsp dried rosemary, coarsely chopped, fresh
- 1 Tbsp thyme or 2 tsp dried thyme, coarsely chopped, fresh
- 8 cups water cold
Instructions
- Prepare your Turkey - make sure the Turkey* is fully thawed (see How to Thaw a Turkey here) and remove the bag of giblets and neck from the turkey's cavity.
- Make the Brine - Combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl. Stir until sugar and salt are dissolved and the liquid turns clear.
- Add the turkey and add more cold water to ensure the turkey is fully submerged. I added an additional 8 cups of cold water (this will vary depending on the size of your turkey and the size of your tub/container/pot. Store in the refrigerator for 8 to 12 hours or overnight.
- Remove the turkey from the brine and discard the brine. Carefully rinse your turkey to avoid splatter* and dry all over. If a crispy skin is desired, we recommend letting it sit on a platter uncovered in the refrigerator for 8-12 hours before cooking your turkey.
Notes
- This recipe works well for turkeys sized 10 to 20 pounds; adjust brine quantity for larger birds.
- Use a brining bag for turkeys over 15 pounds to ensure proper submersion, or increase brine volume by 50%.
- Choose non-iodized salt without added preservatives for best flavor and brining results.
- After removing the turkey from the brine, rinse it carefully to avoid splashing, then dry thoroughly to promote crispy skin.
- Rest the turkey uncovered in the refrigerator for 8–12 hours before cooking to dry the skin further.
- Clean all surfaces thoroughly after handling raw turkey and brine to maintain food safety.
User Reviews
Overall Rating
5
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