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.

Make-ahead

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Cook 10 min
  • Brine 16 hr
  • Total 16 hr 25 min
  • Yield Enough for one 12 to 16 pound turkey
  • Level Easy

Updated

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Container of turkey brine with oranges, peppercorns and herbs beside a raw turkey

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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Gluten-free

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.

On the table with it: Turkey Pan Gravy from Drippings, Mushroom Gravy, Southern Cornbread Dressing, Sausage and Apple Stuffing, Homemade Cranberry Sauce, Soft Dinner Rolls.

Storage and leftovers

Make ahead

Make the brine up to 3 days ahead and keep it refrigerated. Keep the brining turkey at 40°F or below the whole time, in the refrigerator or a cooler packed with ice, and discard the brine after use.

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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