Make a statement with your Thanksgiving turkey this year using this delicious, easy-to-make turkey brine. Featuring notes of citrus, rosemary, thyme, garlic cloves, and brown sugar, this wet brine adds moisture and flavor to turkey before roasting.
Brining a turkey takes a bit of planning to allow enough time for the turkey to soak, but you only need 15 minutes of hands-on preparation to make the best turkey brine recipe! If you’ve never brined turkey, you’ll be pleasantly surprised by the extra tender, juicy, and flavorful results you get from letting the whole turkey brine in the fridge overnight. Round out Thanksgiving dinner and serve your perfect roasted turkey with some easy side dishes like my smashed potato recipe, cornbread dressing recipe, or mashed potatoes recipe.
What Is Brining?
Brining is essentially marinating or soaking meat, like turkey, in a salt solution before cooking. You can have either a dry brine (salt rubbed onto meat) or a wet brine (salt dissolved in water to soak the meat). Brines of either kind often contain other spices, herbs, or sugar to add flavor to the meat.
So why brine a turkey? The brining process significantly enhances the meat’s taste and texture, making it more moist, tender, and flavorful after cooking. Because a turkey typically brines for many hours, it has plenty of time to soak up the flavors from the added spices. The most significant reason to use a brine, though, is that the salt in brine actually changes the structure of the meat. It “denatures the proteins” (breaks down the cells) and causes the meat to hold more moisture while also tenderizing it. The result– tender, extra juicy turkey!
General Brine Formula
A basic brine formula is 1 tablespoon (15g) of salt per 1 cup (240g) of water. For reference, this recipe uses 1 gallon of water (16 cups) and 16 tablespoons of salt (1 cup). The sugar and other seasonings are optional for added flavor and can be adjusted to suit your taste preferences.
Ingredients
Kosher Salt — this coarse salt is essential for even flavor distribution throughout fresh turkey. It also helps lock in moisture and tenderize the meat.
Brown Sugar — adds a hint of sweetness that complements the other savory flavors. Use light brown sugar for a lighter flavor or dark brown sugar for deeper molasses notes.
Orange Zest — fresh orange zest adds a citrusy, fresh burst of flavor to the turkey. Cut big strips of fresh zest off the oranges with a vegetable peeler.
Herbs — a combination of fresh rosemary, thyme, and dried bay leaves adds an aromatic depth of flavor to enhance the flavorful turkey taste.
Spices — whole peppercorns and fresh, smashed garlic cloves add a slightly spicy kick and robust flavor.
Not Every Salt Is Equal
You might be thinking, “salt is salt,” and while any plain salt will season your food and taste salty, there are large differences between major salt brands in terms of strength. (Yes, some salt is “saltier” than others!) This has to do with the size and density of the salt crystals.
Why is this important? You cannot swap out one for the other in the same way and expect the same results or flavor. When measuring large quantities of salt, be sure to weigh it. They are directly interchangeable by weight but not by volume.
- 1 tablespoon of Morton’s Kosher salt = 15g. Morton’s Kosher Salt crystals are smaller and denser. (To substitute with Diamond Crystal, use 2 tablespoons plus ½ teaspoon)
- 1 tablespoon of Diamond Crystal kosher salt = 8.5g. Diamond Crystal salt crystals are hollow and lighter, so they are less salty by volume. They also crumble very easily, making the grains often appear smaller than Morton’s.
- 1 tablespoon of Morton’s Fine Sea Salt = 17g. Morton’s Fine Sea Salt has much smaller crystals (the same as table salt). Because the salt is finer, it can pack tighter and is heavier when measured by volume.
How To Brine a Turkey
1. In a large pot, combine 4 cups of cold water, salt, and sugar. Bring the mixture to a simmer over medium-high heat, stirring occasionally, until the salt and sugar have just dissolved. Remove the pot from the heat.
2. Peel the orange zest in strips using a vegetable peeler. Reserve the zested orange for another use if desired. Add the zest to the pot.
3. Add the rosemary, thyme, garlic, and bay leaves.
4. Add the peppercorns to the pot.
5. Stir in the remaining 12 cups of water. Let the brine cool to room temperature.
6. Submerge the turkey in the brine, or put the turkey in a large brining bag or bucket and pour the brine over the top. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. Before roasting the turkey, remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towels, and continue with your roasted turkey recipe.
How Long Should You Brine A Turkey?
In general, brining a whole turkey for at least 12 hours to 24 hours yields the best results. Smaller turkeys, about 10-12 pounds, can sit in the brine solution for 12-18 hours and be sufficient, while large turkeys over 12 pounds benefit from at least 18-24 hours for the best results.
Can You Brine A Frozen Turkey?
No. The turkey must be thawed first for the brine to absorb properly. Thaw for 24 hours for every 5 pounds in the refrigerator before brining. Read more about thawing a turkey in my tutorial on how to cook a turkey.
What Type Of Container Should I Brine In?
A large stainless steel or non-reactive pot that easily fits the turkey and the brine is ideal. A smaller 10-15-pound turkey usually fits well in a large stock pot. For a turkey 20 pounds or larger, consider using a clean, food-safe 5-gallon bucket or a small disposable cooler.
Alternatively, you can use a plastic turkey brining bag: place the turkey inside, pour in the brine, tie the bag to seal it tightly, then rest it in a roasting pan or a clean, large bucket to prevent leaks. Remember that the turkey must remain refrigerated during brining, so choose a container that will fit in your fridge.
Substitutions
- Sugar: Instead of brown sugar, use white granulated sugar, cane sugar, maple syrup, or honey.
- Citrus: Substitute the orange zest for lemon, lime, or grapefruit zest.
- Herbs: Experiment with fresh herbs like sage, marjoram, tarragon, parsley, or oregano to suit your preferences.
- Spices: Swap the garlic cloves for minced shallots for a milder flavor. Instead of whole peppercorns, try alternative whole spices like allspice or cloves.
Pro Tips For Making This Recipe
- Use this brine for other cuts of meat. This versatile recipe also works well with pork chops, whole chicken, or chicken pieces. You can also brine smaller cuts of turkey, such as turkey breast, turkey legs or drumsticks, or turkey wings.
- For extra crispy turkey skin during roasting. Refrigerate the turkey, uncovered, in the roasting pan for 12-24 hours after brining. This helps the moisture evaporate from the skin and creates a delicious crispy skin when cooked.
- Add an extra flavor boost. Replace up to 3 cups of the water with apple juice or apple cider for a touch of added sweetness that complements the savory flavors.
Frequently Asked Questions
No, I don’t recommend rinsing before or after brining the turkey. Washing the turkey can spread bacteria around your kitchen and create a big mess. Simply pat the turkey dry with paper towels and wipe away any loose herbs or spices stuck to the turkey.
No, do not reuse the turkey brine, as it is unsanitary from the raw meat and can cause food illness. Toss it out after you are done.
Yes. For turkeys over 14 pounds, make an additional cup of brine per additional 2 pounds of turkey. You can use the general brine formula if you do not want to make the full recipe.
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Turkey Brine Recipe
Video
Ingredients
- 1 gallon water divided (3.8L)
- 1 cup kosher salt (240g)
- ½ cup brown sugar (110g)
- 2 oranges
- 6 sprigs rosemary leaves removed
- 6 sprigs fresh thyme
- 6 garlic cloves smashed
- 2 bay leaves
- 2 tablespoons whole peppercorns
Instructions
- In a large pot, combine 4 cups of water, salt, and sugar. (If you have a pot big enough to fit your turkey in, use it. If not, any 4-quart pot will work.) Place over medium-high heat and bring to a simmer, stirring occasionally, just until the salt and sugar are dissolved. Remove from the heat.
- Peel the orange zest in strips using a vegetable peeler. (Reserve the zested orange for another use.) Add the zest to the pot along with the rosemary, thyme, garlic, bay leaves, and peppercorns. Stir in the remaining 12 cups of water. Let cool to room temperature.
- Submerge the turkey in the brine, or put the turkey in a large brining bag or bucket and pour the brine over the top. Cover and refrigerate for up to 24 hours.
- Before roasting, remove the turkey and discard the brine. Pat the turkey dry, and continue with cooking the turkey.
Notes
- Use this brine for other cuts of meat. This versatile recipe also works well with pork chops, whole chicken, or chicken pieces. You can also brine smaller cuts of turkey, such as turkey breast, turkey legs or drumsticks, or turkey wings.
- For extra crispy turkey skin during roasting. Refrigerate the turkey, uncovered, in the roasting pan for 12-24 hours after brining. This helps the moisture evaporate from the skin and creates a delicious crispy skin when cooked.
- Add an extra flavor boost. Replace up to 3 cups of the water with apple juice or apple cider for a touch of added sweetness that complements the savory flavors.
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