Description
This simple and savory turkey brine infuses your bird with moisture and flavor, resulting in juicy, tender meat every time. Made with salt, sugar, herbs, and spices, it’s the perfect prep step for a flavorful Thanksgiving turkey or any holiday feast.
Ingredients
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1 gallon (16 cups) water
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1 cup kosher salt
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3/4 cup brown sugar
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1 tablespoon whole black peppercorns
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1 tablespoon whole allspice
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4 cloves garlic, smashed
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2 bay leaves
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4 sprigs fresh thyme
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4 sprigs fresh rosemary
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1 tablespoon dried sage or a few fresh sage leaves
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1 orange, sliced
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1 lemon, sliced
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Optional: 1 gallon ice water or 4 cups ice to cool the brine
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12-18 lb whole turkey, thawed and giblets removed
Instructions
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In a large stockpot, combine the water, salt, brown sugar, peppercorns, allspice, garlic, bay leaves, herbs, and citrus slices.
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Bring to a boil over medium-high heat, stirring until salt and sugar are fully dissolved.
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Remove from heat and let the brine cool completely. To speed up cooling, stir in 4 cups of ice or cold water.
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Once brine is cool, place turkey in a large brining bag or food-safe bucket. Pour brine over the turkey until fully submerged.
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Cover and refrigerate for 12–24 hours.
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After brining, remove turkey from the solution, rinse thoroughly with cold water, and pat dry. Let it rest uncovered in the fridge for a few hours (or overnight) to dry out the skin—this helps it get crispy during cooking.
Notes
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Don’t skip cooling the brine—adding hot brine to raw turkey can lead to food safety issues.
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You can add apple cider, cloves, or chili flakes for extra layers of flavor.
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Make sure your container fits in the fridge or use a cooler packed with ice if space is tight.