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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 any holiday feast. Brining for 12-24 hours yields the best results.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Brine Ingredients
  • 1 gallon Cold Water
  • 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 large Fresh Rosemary Sprigs
  • 2 large Fresh Thyme Sprigs
  • 1 large Onion, quartered
  • 4 cloves Garlic, smashed
  • 1 Orange zested and juiced
  • 1 Turkey 12-14 pounds

Equipment

  • Large Stockpot or Brining Bag
  • Measuring Cups and Spoons
  • Roasting pan

Method
 

Instructions
  1. In a large stockpot, combine cold water, kosher salt, brown sugar, granulated sugar, peppercorns, bay leaves, rosemary, thyme, onion, garlic, and orange zest and juice. Stir until salt and sugars are dissolved.
  2. Submerge the turkey completely in the brine. If using a stockpot, ensure the turkey is fully covered; otherwise, use a brining bag.
  3. Refrigerate for 12-24 hours. The longer it brines, the more flavorful and moist your turkey will be.
  4. Remove the turkey from the brine and rinse thoroughly under cold water.
  5. Pat the turkey dry with paper towels.
  6. Roast the turkey according to your preferred method and recipe.
  7. Let the turkey rest for at least 20 minutes before carving.

Notes

For a larger turkey, increase the brine ingredients proportionally. Always use a food thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).