THE BEST Turkey Brine Recipe — Wet
User Reviews
4.8
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Prep Time
10 mins
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Total Time
2 d
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Servings
12
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Calories
564 kcal
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Course
Main Course
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Cuisine
American
THE BEST Turkey Brine Recipe — Wet
Description
The BEST Turkey Brine Recipe uses a combination of salt, sugar, and fresh herbs like bay leaves, rosemary, and parsley to infuse flavor and moisture into a whole turkey weighing 14 to 16 pounds. After removing the giblets and draining moisture, the turkey is placed in a large bag or container with a cooled brine solution made by boiling salt, sugar, and herbs in water, then diluted with additional cold water and ice to reach two gallons.
Keeping the bird fully submerged, the brine is left refrigerated or on ice for 12 to 24 hours. This soaking period allows the salt to penetrate, seasoning the meat internally and helping it retain moisture during cooking. After brining, patting the turkey dry and refrigerating uncovered for additional 12 to 24 hours promotes a crispier skin when roasted.
This wet brine method suits those with space for large containers or who prefer a well-seasoned, juicy turkey with enhanced skin texture. It pairs well with roasting and can be adapted using brining bags or large vessels lined with plastic for easy cleanup and full immersion.
Ingredients
- 14-16 pound turkey , giblets, neck and innards removed
- 2 cups kosher salt
- ½ cup sugar
- 1 tablespoon peppercorns
- bay leaves fresh herbs
- rosemary
- parsley
Instructions
- Remove the innards from the turkey and drain any defrosted liquid from the turkey, inside and out. Pat the turkey dry. Place the brining bag in the sink and and place the turkey in the brining bag.
- Boil 8 cups of water on the stove with the salt, sugar and other aromatics for a minute or two until the salt and sugar are dissolved, whisking virgorously. Add the saltwater mixture to more water and ice cubes to make 2 gallons and the water cools to room temperature.
- Pour the cold brine into the brining bag and over the turkey then add the peppercorns and herbs. Squeeze out the excess air in the bag and secure it closed, cinching the bag around the bird so it is fully submerged. Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice.
- Keep the turkey refrigerated or cold while brining for 12-24 hours. Remove from the brine, and pat dry. Refrigerate uncovered for 12-24 more hours for a crisper skin when cooked.
Notes
- Use a container large enough to fully submerge the turkey if you do not use brining bags.
- Line larger vessels such as buckets or ice chests with heavy-duty garbage bags if needed for sanitation and ease of cleaning.
- Refrigerate or keep the turkey cold during the entire brining period to prevent bacterial growth.
- Drying the turkey uncovered in the fridge after brining helps achieve crisper skin when cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 9g | 3% |
| Protein | 81g | 162% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 271mg | 90% |
| Sodium | 19283mg | 803% |
| Potassium | 857mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 215IU | 4% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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