Best Turkey Brine Recipe
The Best Turkey Brine Recipe – A simple blend of salt, sugar, and spices will create the most moist and flavorful turkey you’ve ever made. Give our easy brine and roasting recipes a try for your Thanksgiving turkey!
Why We Love This Best Turkey Brine Recipe
Every year around this time I get questions about turkey brining. You ask…
- Should I brine my Thanksgiving turkey?
- Does brining really make that much of a difference? What does it do to the turkey?
- How do you make a turkey brine?
- How long should I brine a turkey before cooking?
- What’s the easiest and cleanest way to brine a turkey?
- Does the turkey need any seasoning after brining?
- Can I take the turkey straight out of the brine and put it in the oven?
- What happens if you brine a turkey too long?
As you can see, it’s high time I wrote a post about turkey brine.
Today I will try to answer all these questions as thoroughly as I can and offer simple roasting steps, so that this year you can serve the plumpest, most flavorful turkey you’ve ever roasted. Perfect for Thanksgiving or any holiday gathering!
Should I Brine My Thanksgiving Turkey?
In short, YES you should always brine your turkey. It makes a huge difference in taste and texture.
I have heard many arguments over the years that brining isn’t worth the time and effort. Or that it doesn’t really enhance the flavor of the bird. But after roasting well over 50 turkeys in my lifetime, I can firmly state, brining makes all the difference.
In fact, every time I try a different method of preparing my turkey, I’m always disappointed. Always.
In my opinion, a simple brined turkey, without any extra seasoning, stuffing, or glamor is always the ultimate winner at any holiday gathering.
What Does Brining Do To Turkey?
Soaking poultry in brine does three things that improve the overall dining experience.
- Brining seasons the meat all the way through, not just on the surface, for the best possible flavor.
- Brining locks in moisture, plumps the poultry, and lightens the color of the meat, for the most tender juicy bite.
- The salt alters the skin quality, so it bakes to a crispy golden brown.
Pretty good results, don’t you think?
Ingredients Needed
Brine in its simplest form is just water and salt. However, our Turkey Brine Recipe offers a little more flavor from sugar, herbs, and spices.
You simply mix the salt with warm water so it dissolves into the water. Then add in any additional ingredients.
- Gallon Warm Water – more as needed
- Brown Sugar – to balance the flavors and add a little bit of color once roasted
- Sea Salt – or kosher salt
- Shallots – roughly chopped, or sweet onion
- Garlic Cloves – smashed
- Whole Peppercorns
- Dried Juniper Berries – optional (or allspice berries)
- Fresh Rosemary – roughly chopped
- Fresh Thyme
What’s The Easiest And Cleanest Way To Brine A Turkey?
Honestly, I find brining a turkey to be a life-saver several days before Thanksgiving or Christmas. After all, refrigerator space is limited, so I want to move the turkey out for other items.
Therefore I always brine the turkey in a cooler. I wash the cooler. Mix the brine in it. Then submerge the turkey in the brine and cover it with ice. It can stay in the cooler for several days, leaving more room in the fridge for pies and side dishes.
You can even dry the turkey in the cooler, resting on ice.
When I’m done with the cooler, I simply dump the brine in the garden, spray the cooler with a disinfectant kitchen cleaner, and spray the cooler out with the hose. Simple.
If you don’t have a cooler or don’t want to use a cooler, you can use a very clean bucket or a large pot. These will have to fit into the fridge while you are brining the turkey, though!
How To Make The Best Thanksgiving Turkey Ever
Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and the sugar.
Carefully submerge the turkey in the brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Add more water if needed.
If using a bucket, cover the bucket with plastic and place in the refrigerator for 1 to 3 days. If using a cooler, fill it with ice to keep the turkey cold for up to 3 days.
The brine time should be determined based on the size of the turkey. For a turkey 15 pounds or under, brine for just 24 to 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days. If you want to brine a smaller turkey for a longer period of time, reduce the salt to 1/2 to 3/4 cups, so it is not overly seasoned.
Before roasting, take the turkey out of the brine water and place it on a rack for at least a couple of hours. Allow the turkey skin to dry thoroughly. Use paper towels to pat it dry if needed. you can place the roasting pan in the refrigerator, or back in the cooler over ice, if you want to give the bird longer to try. The dryer the skin, the better it browns, so drying it overnight is best.
Once dry, rub the turkey skin thoroughly with butter. Sometimes I stuff the turkey with herbs, but this is not necessary.
Roast the turkey at 325 F for 15 minutes per pound. Roast uncovered for the first couple of hours, then tent with foil for the last hour to make sure the breast meat does not overcook. When using a meat thermometer, the breast meat should be 165 F.
Allow the turkey to rest for 25 minutes before serving to allow the juices to redistribute.
Tips & Tricks
- Don’t thaw a turkey on the kitchen counter! Whatever you do, don’t thaw a turkey on the kitchen counter. The turkey should always be thawed in the fridge, which can take several days. Once it is thawed, you can then brine the turkey!
- No need to rinse the Thanksgiving turkey prior to brining it! You can take the turkey directly from the packaging and into the brine, rinsing it will not do anything.
- Check the internal temperature of different parts of the turkey including into the thigh and the breast, using a meat thermometer! Poultry should be cooked to 165 F.
- Don’t skip the resting time! You absolutely have to let your turkey rest for at least 25-30 minutes before cutting into it. This will ensure the juiciest turkey!
Serving Suggestions
After you have roasted the turkey, you will want to serve it with all of your favorite holiday side dishes! Here are some of my absolute favorites:
- Orzo Stuffing Recipe
- Mashed Sweet Potatoes
- Carrot Souffle
- Best Dutches Potatoes
- Scalloped Sweet Potatoes
- Green Bean Mushroom Tart
- Slow Cooker Thanksgiving Stuffing
Frequently Asked Questions
What Are The Pros and Cons of a Brine?
The greatest benefits of brining are juicy meat, enhanced flavor, and golden crispy skin. A con would be having to think ahead 2-3 days before cooking your turkey, and having to clean a bucket or cooler, twice. However, we believe the pros far outweigh the cons of brining.
How Long Should I Brine A Turkey Before Cooking?
This depends on the size of the turkey, and how much salt you add to the brine.
The general rule is 1 cup of salt for each gallon of water. Then brine the turkey overnight.
However, I find if you add a bit more water you can brine the turkey longer for a better overall bird. I like to brine a large turkey for 3 days.
What Happens If You Brine A Turkey Too Long?
If a turkey is left in the brine too long it will absorb too much salt. Therefore, I usually make sure I add more water than traditionally recommended.
Does Turkey Need Any Seasoning After Brining?
No additional seasoning is needed after brining! It’s perfectly seasoned from the skin down to the bone.
Can I Add Extra Ingredients to the Brine?
Of course! Consider adding in apple juice or apple cider, lemons, baking spices like cinnamon and nutmeg, additional fresh herbs, or even a splash of bourbon or brandy.
Can I Take The Turkey Straight Out Of The Brine And Put It In The Oven?
Technically, yes. However, for the best golden-brown crispy skin, you should allow the turkey to dry thoroughly before placing it in the oven.
Then butter or oil the skin to improve the texture even more.
Will the Pan Drippings Be Too Salty to Make Gravy?
Not if you don’t keep the turkey in the brine too long. If you taste the turkey drippings and feel they are overly salty for turkey gravy, you can thin them out with low-sodium turkey broth, or even water.
Dry Brine vs Wet Brine?
Dry brining is a method of covering a turkey (or chicken) in a thick layer of salt, without the water. With this preparation, the salt pulls the turkey juices to the surface, fuses with them, and releases them back into the turkey. Yes, a dry brine does offer a little less clean-up than wet brining, and gives the turkey greater flavor and moisture than no brining at all. But in my humble opinion, it is still not as effective as a traditional wet brine.
Wet brines allow you to infuse much more flavor than just salt. You’re flavoring the turkey with a touch of sweetness, fragrant herbs, and spices. Plus, the liquid is able to work its way inside all the nooks and crannies of the turkey much better than a dry brine.
We’ve tried both methods, and although a dry brine is better than no brine, I would go with a wet brine every single time! You can also brine a whole chicken for amazing flavor.
How Do I Cook a Turkey after Brining?
Brining is just the first step in the journey to a perfectly flavorful turkey. After that, you have to cook it! In order to roast it, follow my Smoked Turkey Recipe! You will find directions on how to roast a turkey in that recipe as well.
More Delicious Recipes For The Holidays
- Brussels Sprouts with Bacon and Beer
- Asian Spiced Thanksgiving Turkey – How to Cook Turkey in the Oven
- Apple Cider Turkey Gravy Recipe
- Sausage Mushroom Thanksgiving Stuffing
- The Best Creamed Spinach Recipe
- Best Mashed Potatoes
- Cranberry Jalapeno Honey Baked Turkey Breast
- Turkey Meatball with Orange Marmalade
- Low Country Boil
- Southern Butter Beans with Bay Leaves
- Harry Potter Pumpkin Juice Recipe
- Moist and Fluffy Jalapeno Cheddar Cornbread Recipe
- Best Southern Sweet Potato Casserole Recipe (with Marshmallows and Pecans)
Check out the printable recipe card below for the nutrition information including calories, protein, sodium, and fiber percentages.
Best Turkey Brine Recipe
Ingredients
- 1 gallon warm water (more as needed)
- 2 cups brown sugar
- 1 cup sea salt
- 3 shallots, roughly chopped
- 6 cloves garlic, smashed
- 2 tablespoons whole peppercorns
- 2 tablespoons dried juniper berries (optional)
- 2 tablespoons fresh rosemary, roughly chopped
- 1 tablespoon fresh thyme
Instructions
- Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and sugar.
- Carefully submerge the turkey in the brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. (Or more water!)
- If using a bucket, cover the bucket with plastic and place in the refrigerator for 1 to 3 days. If using a cooler, filled it with ice to keep the turkey cold for up to 3 days.
- The brine time should be determined based on the size of turkey. For a turkey 15 pounds or under, brine for just 24 to 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days. *If you want to brine a smaller turkey for a longer period of time, reduce the salt to 1/2-3/4 cup, so it is not overly seasoned.
- Before roasting, take the turkey out of the brine water and place on a rack for at least a couple hours. Allow the turkey skin to dry thoroughly. Use paper towels to pat it dry if needed. You can place the roasting pan in the refrigerator (or back in the cooler over ice) if you want to give the bird longer to dry. (The dryer the skin, the better it browns. Drying it overnight is best.)
- Once dry, rub the turkey skin thoroughly with butter. Sometimes I stuff the turkey with herbs, but this is not necessary.
- Roast the turkey at 325° F for 15 minutes per pound. Roast uncovered for the first couple hours, then tent with foil the last hour to make sure the breast meat doesn’t overcook. When using a meat thermometer, the breast meat should be 165° F.
- Allow the turkey for rest for at least 25 minutes before serving to allow the juices to redistribute.
I even overcooked the turkey (185 degrees) oops and it was so juicy and flavorful. This will be my brine recipe from now on. I really liked the fact that you could do it in a cooler. It worked out perfectly. I will slice the turkey and put it in my seal a meal bags. Drop in boiling water and heat through and turkey is on the table.
This is the brine recipe I used last year for Thanksgiving and I ma happy to find it again this year. It creates almost deli style meat right off the bird! I smoked my bird last year and I can say it is easily the best turkey I have ever made. I owe it all to starting with this brine.
QUESTIONS! 1st off , thanks for the great recipe. Q1- can I brine or do I need to brine a Turkey that is going to be smoked? Q2 I see where you adjust the salt for a larger bird, do I just double or triple the recipe til the gird is covered? I think he’s going to be a 30 pounder, ( I had the privilege of raising my own organic guy this year)so It’ll have to be a bigger ice chest. Q3, why can’t I stuff a brined bird? Thanks for your help
Hi Concetta, Good questions!
Q1) I would DEFINITELY brine a turkey going on the smoker. The slow dry heat can dry out the lean turkey breast so brining is a great idea.
Q2) Yes, just multiply the ingredient proportions until the whole turkey is covered in brine.
Q3) You can stuff any turkey. The reason cooking a turkey unstuffed is often suggested is because it takes longer to cook and it can be hard to get the stuffing (with ingredients like egg and meat juices) to a safe temperature without overcooking the meat. However, brining the turkey ahead of time does help keep the meat moist, even if you slightly overcook it.
Thank you for all the tips! I will always brine a turkey. It truly makes a big difference!
This was an incredible brine, it added so much flavor to the turkey, I could not get enough!! This turkey turned out perfectly juicy!
I’m planning to brine an 18lb turkey for 36 hrs. It’ll take about 2 gallons to cover it, so should I use 2 cups salt or 1 as you suggested for the larger turkey over 24hrs? Thanks!
First time brining a turkey….fingers crossed! Thanks for all the tips and hints. May you and yours have a blessed day.
I’d never brined a bird before, mostly because of a space & time issue, but this is really a good brine! I’m really happy with the way this turns out. Lots of moisture, lots of flavor, and perfect crispy skin!
I never brine turkey because I think it’s not worth the mess. Your recipe has me rethinking. I think it’s worth a try. Thank you!
this gives me more peace of mind when I think about making my first turkey this year!
Can I substitute honey for the brown sugar I am making a brine in 100 gallons of water .Iam doing 19 turkeys at once
Hi Wade,
Whoa! That is a lot of turkeys! Yes, you can substitute honey for brown sugar in the same proportion. Make sure to stop back by and let me know your turkeys came out. :)
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I used this recipe and love the results and this year I am brineing 20 birds could you give me the amounts for that many
yes, I would take it out on the 24th to dry. When I did this for Thanksgiving this year, I left the turkey in the roaster and in the fridge and just left it open to air so it could thoroughly dry.
Hi, does the turkey need to be thoroughly thawed before placed in the cooler for 3 days? I just found this recipe and would like to make a 24 lb turkey but if I do 5 days of thawing time and 3 days of brining time, that’s not enough time to get it done by Christmas Eve. Is it okay to just thaw it most of the way and then brine it?
I just have to say how wonderful this made this years turkey! I will never not brine a turkey again. This added so much flavor. It was most definatly the juiciest bird I have ever cooked! Thanks for the idea and recipe!
100% hands down the best damn turkey I’ve ever had. We used a fresh (non frozen) bird with this recipe and sweet mother of gawd, it was incredible. Extremely moist and tender and PACKED with flavour.
Kind of lowkey glad we didn’t have to share it with extended family this year, hahahaha.
Hey Al, did you use a cooler? How much water did you end up using? Thanks!
I don’t normally write reviews, but this one deserves it. Recipe is a keeper! I brined our 12.28# turkey for 12 hours (one of those turkeys from the market that has up to 10% salt solution in it already). Didn’t use juniper berries because I didn’t have. I also used dried thyme and rosemary (half what the recipe called for, since they were dried) because that’s what was in the cupboard. Beautiful turkey! Tasty and not dry. Thanks for the recipe!
Turkey was moist with a crispy crust- just perfect. As easy as it could get! Thanks. This one’s a keeper.
I live overseas so the birds are smaller, frozen and “seasoned” whatever that means. I put in a cooler for 24 hours defrosted already and didn’t adjust the recipe at all. I returned to the fridge to dry for 24 hours.
My bird was about 9 lbs. cooked for an hour at 162 Celsius, tented, cooked for 45 minutes, . Then rested for 35, breast down.
There were not juniper berries here so that part I omitted!
Loved this recipe. It was a hit for our thanksgiving turkey this year, 2020.
I did not use the juniper berries, but I did use elderberries. I also added a sprig of sage. Lastly, I brined my 11 pound turkey for 24 hours.