Simple Turkey Brine Recipe

Name: Turkey Brine
Cook time: 15 min
Total time: 195 min
Ingredients: 12 cups water (divided); 1 cup kosher salt; ½ cup brown sugar; 1 tablespoon black peppercorns; 5 cloves garlic (halved); 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 3 whole bay leaves; 2 sprigs fresh sage; 4 cups broth (chicken, turkey, or vegetable, or apple cider); 1-2 oranges (sliced, optional)

This Turkey Brine is an easy way to ensure your holiday bird turns out juicy, tender, and full of savory herb flavor. Made with kosher salt, brown sugar, fresh herbs, garlic, and broth, this simple brine helps create a flavorful, perfectly moist roast turkey every time.

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Holly’s Recipe Highlights: Turkey Brine

What is Turkey Brine?

Brine is a liquid, usually water, that is heavily salted/seasoned. This easy turkey brine recipe is a salt and sugar mixture that a whole turkey (or even just a breast) is soaked or brined in.

There are two types of brine, wet brine and dry brine.

This recipe is for a wet brine where the salt and spices are in water or liquid.
A dry brine is a salt (and sometimes sugar) mixture with herbs/spices that is rubbed directly on the skin without water and refrigerated (usually overnight or longer). It’s sometimes called salting the turkey.

Flavor: The brine infuses the turkey with a rich, savory flavor accented by fragrant herbs, mellow garlic, a touch of sweetness, and bright citrus notes.

Why Make It: Brining infuses the turkey with flavor while helping it stay tender and juicy, especially the lean breast meat, for a more flavorful and evenly cooked bird.

Serving Suggestions: This turkey pairs perfectly with classic holiday sides like stuffing, mashed potatoes, gravy, cranberry sauce, roasted vegetables, and dinner rolls.

Total Time: 3 Hrs 15 Mins (15 Mins Prep) Makes: 1 Turkey Cooking Method: Brining

Ingredient Notes

Water: Heating only a portion of the water helps the salt and sugar dissolve quickly, while the remaining cold water cools the brine faster. Be sure the brine is completely chilled before adding the turkey to ensure food safety.
Kosher Salt: Kosher salt is the best choice for this brine because its coarse crystals dissolve evenly and season the turkey without making it overly salty. If using table salt instead, reduce the amount significantly, as it is much finer and more concentrated by volume.
Brown Sugar: Brown sugar adds a subtle sweetness that balances the salt and enhances the turkey’s natural flavor without making the meat taste sweet.
Black Peppercorns: Whole black peppercorns add a subtle peppery flavor to the brine without leaving specks of ground pepper on the turkey’s skin.
Fresh Herbs: Rosemary, thyme, bay leaves, and sage infuse the brine with classic savory holiday flavor. Leave the herbs whole so they’re easy to remove, or substitute 1 tablespoon of dried herbs if fresh aren’t available.
Broth: Chicken, turkey, or vegetable broth adds extra savory depth to the brine and can be chosen to complement the rest of your meal. For a slightly sweeter fall-inspired flavor, substitute apple cider for the broth. Do not use apple cider vinegar.

How to Brine a Turkey

Simmer water with salt, brown sugar, garlic, herbs, and peppercorns.
Stir. Remove the pot from the heat and add water and broth.
Cool, add the turkey, and then refrigerate (full recipe below).
Remove the turkey, discard the brine, and pat the turkey very dry before cooking.

For best results, brine the turkey for at least 3 hours, or up to 24 hours for deeper seasoning and maximum moisture. Keep the turkey refrigerated while it brines, and avoid exceeding 24 hours to prevent the texture from becoming too salty or overly soft.

Minimum: 3 hours

Preferred: 12 hours or overnight

Maximum: 24 hours

uncooked turkey in brine in a plastic bag

Cool the Brine: Adding raw poultry to warm brine can raise it to an unsafe temperature.
Keep the Turkey Submerged: Keep it fully submerged and in the refrigerator.
Contain Leaks: Set the brining bag inside a rimmed pan or roasting pan to contain possible leaks.
Pat Dry: Pat the turkey very dry after brining.
Making Gravy: Brined turkey drippings contain more salt, so add drippings gradually and taste before seasoning the gravy. If it becomes too salty, dilute with water or unsalted broth.
When Rinsing: Remove all items such as dishes and dishcloths from around the sink area and cover the area around your sink with paper towels to avoid cross-contamination, according to the USDA.
Use a Thermometer: Ensure the turkey meat (and the center of the stuffing if you’re stuffing the turkey) reaches 165°F.

Storage and Leftovers

Make-Ahead Brine: Prepare the brine up to two days ahead. Cool it completely, cover it, and store it in the refrigerator until ready to use.
Storing the Turkey While Brining: Keep the turkey covered and refrigerated at 40°F or below throughout the brining time. Place the container or bag on the lowest refrigerator shelf to prevent raw poultry liquid from dripping onto other food.
Discarding Used Brine: Discard the brine once the turkey is removed. Do not reuse it for another turkey, use it as broth, or add it to gravy.
Freezing Brine: Fresh, unused brine can be frozen before raw poultry is added. Do not freeze or reuse brine that has come into contact with raw turkey.

Can a frozen turkey be brined?

The turkey should be fully thawed so the giblets can be removed and the brine can circulate inside the cavity.

Can a pre-brined turkey be brined again?

No. A turkey that already contains an added salt solution can become overly salty.

What container is best for brining?

Use a food-safe turkey brining bag, a large nonreactive stockpot, or a covered food-safe container.

Does the turkey need to stay refrigerated?

Yes. Keep the turkey at 40°F or below throughout the entire brining time.

Can turkey brine be reused?

No. Discard the brine immediately after removing the raw turkey.

Can the turkey be stuffed after brining?

Yes. Add stuffing immediately before roasting and cook the center of the stuffing to 165°F.