This simple Turkey Brine is the easiest way to ensure that the turkey is perfectly juicy! You only need 7 simple ingredients to make it. Learn how to make it, is it worth the time and how to get the best results!
Jump to:
Why This Recipe Works
Brining is a simple technique of soaking the turkey in a salty solution. It will change your turkey game this holiday season! With just a few simple ingredients, like water, salt, sugar, herbs, citrus, and garlic, you can make a brine to soak the bird the night before roasting. It will ensure the turkey is juicy, flavorful, and absolutely delicious!
Use this brine to make the best Thanksgiving turkey! Serve it with turkey gravy and classic stuffing for your holiday dinner.
What is brining?
Brining is a process of soaking meat (in this case turkey) in water and salt solution. Adding spices, herbs, and sugar to the mixture infuses the meat with flavor and tenderizes the meat. Since turkey breast (the same goes for chicken) tends to be dryer, it is an easy way to ensure the best results: a tender, flavorful and juicy turkey for your holiday dinner!
Ingredients:
- water
- salt: I used sea salt
- brown sugar: it helps to trap moisture in the meat and ensures better browning
- black pepper: whole peppercorns
- lemon or orange: cut into thick slices
- garlic: whole bulbs
- herbs: poultry mix (rosemary, thyme, sage)
How to make Turkey Brine from scratch?
- Start by combining 1 quart of the water with salt and sugar, in a medium saucepan.
- Bring it to a boil and cook for 2 minutes.
- Remove from heat.
- Add remaining ingredients. Cool completely.
- Place turkey in a very large pot and pour the brine over it.
- Cover the pot and place it in the fridge.
- Chill for 12 to 18 hours.
Is brining turkey worth the time?
I know roasting turkey for the holidays is already a time-consuming task, but since you are making it for a special occasion and turkey is not cheap, it is worth brining it and ensure that the meat will be tender and juicy. It is the star of the dinner table and you want the best results.
How long should you brine the turkey?
The general rule here is to brine the bird for 1 hour per pound. The time recommended for brining an average size turkey is between 12 to 18 hours. If you plan right, you can brine the turkey overnight and cook it the next day. Do not leave the turkey in brine for more than 20 hours.
Helpful Tips!
- The biggest issue you will run into while making turkey brine is finding a pot large enough to fit the bird and the brine. My turkey was 14lbs and I used an 8-quart stockpot. You can see the tips of the legs are sticking out. That is okay.
- You can use this brine to soak turkey breast too!
- Make sure the turkey you buy is not injected with saline solution. Avoid enhanced or self-basting birds as they already have been brined.
- Make sure all the meaty parts of the turkey are submerged in the brine. The bones of the legs can stick out.
- Use fresh herbs if possible.
- No need to discard the onion and garlic after brining. Place it in the turkey roaster along with the bird to cook.
Recipe FAQs:
Nope, there is no need to rinse the bird. Make sure you pour the solution out of the cavity and place the turkey in a roasting pan. Season with oil and seasoning mix and roast in the oven.
One of the most important rules of cooking is to never leave raw meat on the counter unless you are resting it before cooking. Once the turkey is in brine, place the pot in your fridge. You need to be aware of this step and prep your fridge so it will fit.
Yes, remove everything from the turkey cavity (sometimes the gravy packet is hiding in there). Then proceed with the brine.
Absolutely! The steps are the same, you will just need a smaller pot to do it. It is also quicker, since turkey breasts weigh between 4 to 8 pounds. With this rule, you can have a ready turkey breast in 4 hours!
Since brine is a salty solution, you need a pot that is made from a non-reactive material: glass, ceramic, plastic or stainless steel. Do not use aluminum or copper pots.
Yes! Thaw it out just enough to remove the giblets, then place in brine and place in the fridge. Keep in mind it will take longer than brining a fresh bird.
Yes, you can use a deep fryer to cook a brined turkey. Just make sure it is completely dry!
More Thanksgiving recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Turkey Brine Recipe
Ingredients
- 4 quarts water
- 3/4 cup sea salt
- 1/2 cup packed brown sugar
- 1 lemon cut into thick slices
- 2 tablespoons whole peppercorns
- 2 garlic bulbs slices in half lengthwise
- 5 sage leaves
- 3 sprigs of rosemary
- 2 bunches of thyme
Instructions
- In a medium saucepan, combine 1 quart of the water with salt and sugar. Stir well.
- Bring it to a boil and cook for 2 minutes. Stir often to make sure the salt is dissolved.
- Remove the mixture from heat.
- Add remaining ingredients: lemon, peppercorns, garlic and herbs. Cool completely.
- Place turkey in a very large pot and pour the brine over it.
- Cover the pot and place it in the fridge.
- Chill for 12 to 18 hours.
- When ready, remove the turkey from brine, making sure to drain the cavity too.
- Save the garlic, lemon slices and herbs for roasting.
Notes
- My turkey was 14 lbs and I used an 8-quart stockpot for soaking.
- The nutrition value is for the whole brine solution.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Natalie says
This really is simple! Excited to use this recipe for Thanksgiving! It will make the turkey taste wonderful!
Anna says
Thank you so much, Natalie!
Beth says
Yummy! This is so delicious and tasty!
Lily says
I love all the herbs in this; can't wait to make it for Thanksgiving. Thank you for such an easy to follow recipe.
Anna says
Thanks, Lily!