Servings
Font
Back
0 from 141 votes

Easy Turkey Brine Recipe

Learn how to brine a turkey for a juicy turkey every time! You can use this turkey brine for Juicy Roast Turkey or Smoked Turkey. If you don't have a container large enough to accommodate a whole turkey, you can also use a turkey bag inside a large bowl or pot.

Prep Time
5 mins
Additional Time
12 hrs
Servings: 24 cups brine (for a 13 lb turkey)
Course: Condiments
Cuisine: American

Ingredients

  • 16 cups lukewarm water
  • 1 cup fine sea salt or 1 1/2 cups kosher salt*
  • 1/2 cup granulated sugar
  • 3 bay leaves
  • 1 Tbsp whole peppercorns coarsely crushed
  • 5 garlic cloves peeled and smashed
  • 2 Tbsp coarsely chopped fresh rosemary or 1 Tbsp dried rosemary
  • 1 Tbsp coarsely chopped fresh thyme or 2 tsp dried thyme
  • 8 cups cold water

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • *Turkey Sizes - We used a 13 lb turkey, but this will work for just about any turkey 10-20 lbs.* *Brining Bag Note - For a turkey that is larger than 15 lbs, a brining bag is recommended. If you don't have a brining bag, you will need to add quite a bit more water, so you'll need to increase the recipe by 50% to keep the salt-to-water ratio balanced (make 1 1/2 times the recipe).*Use non-iodized salt - select a salt without added preservatives and avoid iodized salt. *Safety Tip - Thoroughly clean your sink and surrounding work surfaces after rinsing your turkey. 
  • We used a 13 lb turkey, but this will work for just about any turkey 10-20 lbs.*