Turkey Brine
A simple wet brine of salt, brown sugar, orange, peppercorns, bay and rosemary that seasons the turkey all the way through and keeps the breast juicy. For a 12 to 16 pound turkey.
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Brining is the easiest way to a juicy, well-seasoned turkey. Soaking the bird in salted water for 12 to 24 hours lets the salt season the meat deep inside and helps it hold on to moisture as it roasts.
Use a turkey that is not already labeled kosher, self-basting or enhanced; those are pre-salted and will turn out too salty.
Ingredients
- 1 cup kosher salt
- 1/2 cup packed brown sugar
- 2 quarts water, plus 1 gallon ice-cold water
- 1 orange, sliced
- 1 tablespoon black peppercorns
- 4 bay leaves
- 3 sprigs fresh rosemary
- 6 cloves garlic, smashed
Instructions
- Make the brine. Heat 2 quarts of water with the salt, brown sugar, orange, peppercorns, bay leaves, rosemary and garlic just until the salt and sugar dissolve.
- Cool completely. Add the gallon of ice-cold water and stir. The brine must be completely cold, below 40°F, before the turkey goes in.
- Brine. Place the thawed turkey in a brining bag or a clean container large enough to hold it, pour in the brine to cover, and refrigerate for 12 to 24 hours.
- Rinse and dry. Remove the turkey, discard the brine, rinse the bird and pat it very dry. For crisper skin, leave it uncovered in the refrigerator for a few hours before roasting.
Tips
- Keep the brining turkey at 40°F or below the whole time, in the refrigerator or a cooler packed with ice.
- Use less salt in the herb butter and gravy, since a brined turkey is already seasoned.
Questions about this recipe
- How long should a turkey brine?
- 12 to 24 hours. Longer can make the meat too salty and spongy.
- Can I brine a frozen turkey?
- Thaw it completely first so the brine can reach the meat.
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