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Turkey Brine

Easy & Long Turkey Brine for a Juicy Bird

This simple brine recipe guarantees a flavorful and incredibly moist turkey, perfect for Thanksgiving or any special occasion. Brining for 12-24 hours is recommended for optimal results.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 45 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Brine Ingredients
  • 1 gallon Cold Water (128 ounces)
  • 1 cup Kosher Salt Do NOT use table salt
  • 0.5 cup Brown Sugar packed
  • 0.25 cup Granulated Sugar
  • 2 tablespoons Black Peppercorns
  • 4 Bay Leaves
  • 2 Fresh Rosemary Sprigs large
  • 2 Fresh Thyme Sprigs large
  • 1 Onion large, quartered
  • 4 Garlic Cloves smashed
  • 1 Orange zested and juiced
  • 1 Turkey 12-14 pound

Equipment

  • Large Stockpot or Food-Grade Bucket
  • Large Zip-Top Bags or Brining Container
  • Roasting pan

Method
 

Instructions
  1. In a large stockpot or food-grade bucket, combine cold water, kosher salt, brown sugar, granulated sugar, peppercorns, bay leaves, rosemary, thyme, onion, garlic, and orange zest and juice. Stir until the salt and sugars dissolve completely.
  2. Place the turkey in a large zip-top bag or brining container that will comfortably hold the bird and the brine.
  3. Pour the brine over the turkey, ensuring it's fully submerged. If necessary, add more water to cover the turkey completely.
  4. Seal the bag tightly or cover the container, and refrigerate for 12-24 hours.
  5. After brining, remove the turkey from the brine and rinse thoroughly under cold water. Pat the turkey dry with paper towels.
  6. Preheat oven to 325°F (160°C). Roast the turkey according to your preferred method and recipe, ensuring a meat thermometer reaches 165°F (74°C) in the thickest part of the thigh.
  7. Let the turkey rest for at least 20 minutes before carving and serving.

Notes

For a smaller turkey, reduce the brine ingredients proportionally. Always use a food-safe container or bag for brining. Discard the brine after use. Brining times beyond 24 hours are not recommended.