Turkey Brine

Turkey Brine

A salt-and-herb soak that seasons deep into the meat and keeps a whole turkey moist through roasting.

Total 12 hr 20 min Makes 1 turkey (12-16 lb) Calories 35/serving

Dietary

Wheat free, Dairy free, Nut free

This wet brine combines kosher salt, brown sugar, and aromatics like bay, peppercorns, and citrus to season a whole turkey from the inside out. An overnight soak breaks down muscle fibers slightly so the roasted bird stays juicy and well-seasoned, even in the leaner breast meat. It's a make-ahead step suited for Thanksgiving or any holiday turkey.

Ingredients

  • 2 gallons cold water, divided
  • 2 cups kosher salt
  • 1 cup brown sugar
  • 6 cloves garlic, smashed
  • 2 tablespoons black peppercorns
  • 4 bay leaves
  • 2 tablespoons whole allspice berries
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 1 yellow onion, quartered
  • 1 tray ice cubes
  • 1 whole turkey (12 to 16 pounds), fully thawed

Method

  1. In a large stockpot, combine 2 quarts of the water with the kosher salt and brown sugar.

  2. Add the smashed garlic, peppercorns, bay leaves, allspice, thyme, and rosemary to the pot.

  3. Bring the mixture to a simmer over medium-high heat, stirring occasionally, until the salt and sugar fully dissolve.

  4. Remove the pot from heat and stir in the orange, lemon, and onion quarters. Let the brine cool to room temperature.

  5. Add the remaining cold water and a tray of ice cubes to the cooled brine to bring it fully to cold temperature.

  6. Remove the giblets and neck from the turkey cavity and rinse the turkey inside and out under cold water.

  7. Place the turkey breast-side down in a brining bag, bucket, or cooler large enough to hold it fully submerged.

  8. Pour the cooled brine over the turkey, adding plain cold water if needed to fully submerge it.

  9. Seal or cover the container and refrigerate, or keep packed in ice, for 12 to 16 hours.

  10. Remove the turkey from the brine, discard the liquid, and rinse the turkey thoroughly under cold water to remove excess surface salt.

  11. Pat the turkey dry inside and out with paper towels before roasting.

Rate this recipe

★ 4.1 (1)

Turkey Brine

This wet brine combines kosher salt, brown sugar, and aromatics like bay, peppercorns, and citrus to season a whole turkey from the inside out. An overnight soak breaks down muscle fibers slightly so the roasted bird stays juicy and well-seasoned, even in the leaner breast meat. It's a make-ahead step suited for Thanksgiving or any holiday turkey.

12 hr 20 min 1 turkey (12-16 lb) 35 cal

Ingredients

  • 2 gallons cold water, divided
  • 2 cups kosher salt
  • 1 cup brown sugar
  • 6 cloves garlic, smashed
  • 2 tablespoons black peppercorns
  • 4 bay leaves
  • 2 tablespoons whole allspice berries
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 1 yellow onion, quartered
  • 1 tray ice cubes
  • 1 whole turkey (12 to 16 pounds), fully thawed

Method

  1. 1

    In a large stockpot, combine 2 quarts of the water with the kosher salt and brown sugar.

  2. 2

    Add the smashed garlic, peppercorns, bay leaves, allspice, thyme, and rosemary to the pot.

  3. 3

    Bring the mixture to a simmer over medium-high heat, stirring occasionally, until the salt and sugar fully dissolve.

  4. 4

    Remove the pot from heat and stir in the orange, lemon, and onion quarters. Let the brine cool to room temperature.

  5. 5

    Add the remaining cold water and a tray of ice cubes to the cooled brine to bring it fully to cold temperature.

  6. 6

    Remove the giblets and neck from the turkey cavity and rinse the turkey inside and out under cold water.

  7. 7

    Place the turkey breast-side down in a brining bag, bucket, or cooler large enough to hold it fully submerged.

  8. 8

    Pour the cooled brine over the turkey, adding plain cold water if needed to fully submerge it.

  9. 9

    Seal or cover the container and refrigerate, or keep packed in ice, for 12 to 16 hours.

  10. 10

    Remove the turkey from the brine, discard the liquid, and rinse the turkey thoroughly under cold water to remove excess surface salt.

  11. 11

    Pat the turkey dry inside and out with paper towels before roasting.