This post may contain affiliate links. Read my disclosure policy. If you have never brined a turkey, this is a total game-changer for ensuring a juicy Thanksgiving turkey. It’s so juicy that you don’t even need the Turkey Gravy. Oh, who am I kidding – You always need gravy! I mean, who’s going to hang out with the Mashed Potatoes?
The Best Turkey Brine Recipe
A basic turkey brine should be simple with inexpensive kitchen staples: water, salt, sugar, garlic, and some fresh or even dried spices. You can also change it up based on what you have on hand (see variations below). When using a brine, give yourself an extra 12-24 hours before cooking, depending on the size of your bird (1 hour per pound of turkey). Brining will make your turkey:
Tasty – Extra flavorful, seasoned throughout Juicy – Consistently moist and tender Aromatic – all of the fresh herbs that are infused while soaking are enhanced when the turkey is roasting in the oven.
Why Do You Brine a Turkey?
Brining means to soak your turkey in a water and salt solution (brine) flavored with herbs and spices to make it more moist and tasty. Turkey is a naturally lean protein and is prone to overcooking and drying out. The salt in the brine alters the structure of the meat’s proteins, allowing it to absorb and retain more moisture.
Ingredients for the Best Turkey Brine
This brine recipe is so simple, it really is as easy as submerging your turkey (just about any sized turkey will work here) in seasoned water and adding some herbs. For this easy turkey brine recipe you will need:
Salt – fine sea salt or kosher salt, preferably salt without additives or iodine Granulated sugar – balances the saltiness of the brine and also helps to give your finished roasted turkey a golden brown, caramelized crust. Herbs and spices – bay leaves, whole peppercorns, fresh garlic, rosemary, and thyme Water – cool, not hot, enough to fully submerge your turkey
How to Brine a Turkey
Prepare your Turkey – make sure Turkey is fully thawed (see How to Thaw a Turkey here) and be sure to remove the bag of giblets and neck from the turkey’s cavity. Make the Brine – Place the sugar, salt, peppercorns, 1 gallon of water, and fresh herbs into a container that’s large enough to hold your brine and submerge your turkey (or use a brining bag for very large turkeys). Stir the mixture until the sugar and salt dissolve. Brine Your Turkey – Place your turkey breast down into the brine and more cold water until the turkey is fully submerged (I added 8 additional cups). Store your turkey and brine in the refrigerator for at least 12 hours or overnight. A general rule of thumb is to brine for 1 hour per pound of turkey to give you the best flavor and moisture content.
Can I brine a frozen turkey?
This recipe is best with fresh or already defrosted turkey to allow the meat to fully absorb the brine.
Sugar – Swap the granulated sugar for brown sugar. Cider – Try replacing 3 cups of water with equal amounts of apple cider (apple juice in a pinch, NOT apple cider vinegar) for extra flavorful moisture. Zest – Add the peels from 3 oranges for a hint of citrus in your brine. Use a knife to finely slice only the zest (colored skin) and not the bitter white pith. Dry Herbs – if you don’t have fresh rosemary and thyme, it’s perfectly ok to substitute 1 Tbsp dried rosemary and 2 tsp dried thyme.
Alternatively you can soak the turkey in a pot of cold, fresh water for 15 minutes. After placing your turkey into the roasting pan, be sure to clean the sink and counters thoroughly with hot soapy water to prevent cross-contamination. Check out more great tips on brining safety from the USDA.
My brine water turned pink, is that ok?
It’s normal if the water turns a pinkish color while your turkey soaks.
Can I store my container outside if it’s cold?
The USDA recommends that you always store raw turkey in the refrigerator at 40°F or less to prevent foodborne illness. A brining bag takes up less space than a large, rigid container, so consider this option if space is a concern.
How do I get a crispy turkey skin?
If you prefer crispy skin, we recommend letting your turkey sit uncovered on a platter in the refrigerator for 8-12 hours before cooking.
What Type of Container Should I Use to Brine a Turkey
This recipe works well for a turkey 10-20 lbs. You will need a large pot or container to hold your turkey while it brines. Use something non-reactive, such as plastic, glass, or stainless steel, and ensure it fits in your refrigerator while it soaks. Any of these options work:
food grade bucket large stockpot crockpot bowl Favorite: a brining bag* or 2-gallon Ziploc bag- double bag it!
*For a turkey that is larger than 15 lbs, a brining bag is recommended. If you don’t have a brining bag and plan to use a larger container, you must increase the recipe by 50% to keep the salt-to-water ratio balanced (make 1 1/2 times the recipe). Since the turkey is the star of the Thanksgiving table, it’s definitely worthwhile to brine for a more flavorful and tender turkey. I find the turkey is a little more forgiving when it’s brined.
More Ways to Use Turkey Brine
You can use this brine for more than just turkey! It can also tenderize and make these meats even tastier!
Roast Turkey Spatchcock Turkey Roast Chicken Grilled Pork Chops Baked Chicken Breast Two Whole Roasted Chickens Spatchcock Chicken
