Servings
Font
Back
5.0 from 246 votes

Easy Turkey Brine Recipe (dry brine or wet brine directions) + step by step pics

Here's the deal, if you've never used a brined turkey for your Thanksgiving feast... you're missing out. Here's a step by step guide for an Easy Turkey Brine to get the most delicious juicy turkey you'll ever eat! 

Prep Time
15 mins
Total Time
15 mins
Servings: 10 people
Calories: 711 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Wet Brine
  • 16 cups water divided
  • ½ cup kosher salt
  • ½ cup dark brown sugar
  • 1 tablespoon dried red pepper flakes
  • 1 tablespoon dried sage
  • 1 bunch fresh thyme
  • 2 heads garlic sliced in half
  • 14 to 18- pound turkey cleaned, innards removed
For the Dry Brine
  • 8 tablespoons kosher salt
  • 4-8 tablespoons freshly cracked black peppercorns
  • 4 tablespoons dried oregano
  • 4 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 2 tablespoons paprika

Instructions

For the Wet Brine
    Cup of Yum
  1. Combine 8 cups of the water, salt, dark brown sugar, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat. Bring to a boil, lower heat and simmer for 5 minutes until everything is evenly combined and the sugar is dissolved. Remove from heat and allow to cool. Stir in remaining water and cool completely.
  2. Pour the brine into a container just large enough to hold the turkey comfortably. Add the turkey; adding more water if needed to cover the bird entirely. Turn bird a few times and then leave breast-side down in the water. Chill for at least 8 hours, and up to 72 hours. Remove bird from brine, discard brine and roast as needed.
For the Dry Brine
  1. Combine all the seasonings together. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup of the dry brine on the back side of the turkey, ½  cup on the legs and 1 cup on the breast. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.
  2. After the brine period, brush off all the dry brine and discard. Let the bird sit naked in the fridge for 4 hours if possible to dry out or pat the bird dry and proceed with my Herb Roasted Turkey recipe. Remove any excess dry brine that is in the bottom of the roasting pan so your gravy isnt too salty before roasting.

Notes

  • Nutrition is for a 14 pound turkey only. The brine will add some salt, but it definitely doesn't absorb all of it.

Nutrition Information

Calories 711kcal (36%) Protein 144g (288%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Trans Fat 0.04g Cholesterol 425mg (142%) Sodium 749mg (31%) Potassium 1492mg (43%) Sugar 0.4g (1%) Vitamin A 191IU (4%) Calcium 70mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 711

% Daily Value*

Calories 711kcal 36%
Protein 144g 288%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 3g 15%
Trans Fat 0.04g 2%
Cholesterol 425mg 142%
Sodium 749mg 31%
Potassium 1492mg 32%
Sugar 0.4g 1%
Vitamin A 191IU 4%
Calcium 70mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.