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TheBest Turkey Brine Recipe– A simple blend of salt, sugar, and spices will create the most moist andflavorful turkeyyou’ve ever made. Give our easy brine and roasting recipes a try for yourThanksgiving turkey!
Why We Love This Best Turkey Brine Recipe
Every year around this time I get questions about turkey brining. You ask…
- Should I brine my Thanksgiving turkey?
- Does brining really make that much of a difference? What does it do to the turkey?
- How do you make a turkey brine?
- How long should I brine a turkey before cooking?
- What’s the easiest and cleanest way to brine a turkey?
- Does the turkey need any seasoning after brining?
- Can I take the turkey straight out of the brine and put it in the oven?
- What happens if you brine a turkey too long?
As you can see, it’s high time I wrote a post about turkey brine.
Today I will try to answer all these questions as thoroughly as I can and offersimple roasting steps, so that this year you can serve theplumpest, most flavorfulturkey you’ve ever roasted. Perfect for Thanksgiving or any holiday gathering!
Should I Brine My Thanksgiving Turkey?
In short, YES you should always brine your turkey. It makes a huge difference in taste and texture.
I have heard many arguments over the years that brining isn’t worth the time and effort. Or that it doesn’t really enhance the flavor of the bird. But after roasting well over 50 turkeys in my lifetime, I can firmly state, brining makesallthe difference.
In fact, every time I try a different method of preparing my turkey, I’m always disappointed.Always.
In my opinion, a simple brined turkey, without any extra seasoning, stuffing, or glamor is always the ultimate winner at any holiday gathering.
What Does Brining Do To Turkey?
Soaking poultry in brine doesthree thingsthat improve the overall dining experience.
- Briningseasons the meat all the way through, not just on the surface, for the best possible flavor.
- Brininglocks in moisture, plumps the poultry, and lightens the color of the meat, for the most tender juicy bite.
- The salt alters theskin quality, so it bakes to a crispy golden brown.
Pretty good results, don’t you think?
Ingredients Needed
Brine in its simplest form is just water and salt. However, our Turkey Brine Recipe offers a little more flavor from sugar, herbs, and spices.
You simply mix the salt with warm water so it dissolves into the water. Then add in any additional ingredients.
- Gallon Warm Water – more as needed
- Brown Sugar – to balance the flavors and add a little bit of color once roasted
- Sea Salt – or kosher salt
- Shallots – roughly chopped, or sweet onion
- Garlic Cloves – smashed
- Whole Peppercorns
- Dried Juniper Berries – optional (or allspice berries)
- Fresh Rosemary – roughly chopped
- Fresh Thyme
What’s The Easiest And Cleanest Way To Brine A Turkey?
Honestly, I find brining a turkey to be a life-saver several days before Thanksgiving or Christmas. After all, refrigerator space is limited, so I want to move the turkey out for other items.
Therefore I alwaysbrine the turkey in a cooler. I wash the cooler. Mix the brine in it. Then submerge the turkey in the brine and cover it with ice. It can stay in the cooler for several days, leaving more room in the fridge for pies and side dishes.
You can even dry the turkey in the cooler, resting on ice.
When I’m done with the cooler, I simply dump the brine in the garden, spray the cooler with a disinfectant kitchen cleaner, and spray the cooler out with the hose. Simple.
If you don’t have a cooler or don’t want to use a cooler, you can use a very clean bucket or a large pot. These will have to fit into the fridge while you are brining the turkey, though!
How To Make The Best Thanksgiving Turkey Ever
Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and the sugar.
Carefully submerge the turkey in the brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Add more water if needed.
If using a bucket, cover the bucket with plastic and place in the refrigerator for 1 to 3 days. If using a cooler, fill it with ice to keep the turkey cold for up to 3 days.
The brine time should be determined based on the size of the turkey. For a turkey 15 pounds or under, brine for just 24 to 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days. If you want to brine a smaller turkey for a longer period of time, reduce the salt to 1/2 to 3/4 cups, so it is not overly seasoned.
Before roasting, take the turkey out of the brine water and place it on a rack for at least a couple of hours. Allow the turkey skin to dry thoroughly. Use paper towels to pat it dry if needed. you can place the roasting pan in the refrigerator, or back in the cooler over ice, if you want to give the bird longer to try. The dryer the skin, the better it browns, so drying it overnight is best.
Once dry, rub the turkey skin thoroughly with butter. Sometimes I stuff the turkey with herbs, but this is not necessary.
Roast the turkey at 325 F for 15 minutes per pound. Roast uncovered for the first couple of hours, then tent with foil for the last hour to make sure the breast meat does not overcook. When using a meat thermometer, the breast meat should be 165 F.
Allow the turkey to rest for 25 minutes before serving to allow the juices to redistribute.
Tips & Tricks
- Don’t thaw a turkey on the kitchen counter! Whatever you do, don’t thaw a turkey on the kitchen counter. The turkey should always be thawed in the fridge, which can take several days. Once it is thawed, you can then brine the turkey!
- No need to rinse the Thanksgiving turkey prior to brining it! You can take the turkey directly from the packaging and into the brine, rinsing it will not do anything.
- Check the internal temperature of different parts of the turkey including into the thigh and the breast, using a meat thermometer! Poultry should be cooked to 165 F.
- Don’t skip the resting time! You absolutely have to let your turkey rest for at least 25-30 minutes before cutting into it. This will ensure the juiciest turkey!
Serving Suggestions
After you have roasted the turkey, you will want to serve it with all of your favorite holiday side dishes! Here are some of my absolute favorites:
- Orzo Stuffing Recipe
- Mashed Sweet Potatoes
- Carrot Souffle
- Best Dutches Potatoes
- Scalloped Sweet Potatoes
- Green Bean Mushroom Tart
- Slow Cooker Thanksgiving Stuffing
Frequently Asked Questions
What Are The Pros and Cons of a Brine?
The greatest benefits of brining are juicy meat, enhanced flavor, and golden crispy skin. A con would be having to think ahead 2-3 days before cooking your turkey, and having to clean a bucket or cooler, twice. However, we believe the pros far outweigh the cons of brining.
How Long Should I Brine A Turkey Before Cooking?
This depends on the size of the turkey, and how much salt you add to the brine.
The general rule is1 cup of salt for each gallon of water. Then brine the turkey overnight.
However, I find if you add a bit more water you canbrine the turkey longerfor a better overall bird. I like to brine a large turkey for 3 days.
What Happens If You Brine A Turkey Too Long?
If a turkey is left in the brine too long it will absorb too much salt. Therefore, I usually make sureI add more waterthan traditionally recommended.
Does Turkey Need Any Seasoning After Brining?
No additional seasoning is needed after brining! It’s perfectly seasoned from the skin down to the bone.
Can I Add Extra Ingredients to the Brine?
Of course! Consider adding in apple juice or apple cider, lemons, baking spices like cinnamon and nutmeg, additional fresh herbs, or even a splash of bourbon or brandy.
Can I Take The Turkey Straight Out Of The Brine And Put It In The Oven?
Technically, yes. However, for the best golden-brown crispy skin, you shouldallow the turkey to dry thoroughly beforeplacing it in the oven.
Then butter or oil the skin to improve the texture even more.
Will the Pan Drippings Be Too Salty to Make Gravy?
Not if you don’t keep the turkey in the brine too long. If you taste the turkey drippings and feel they are overly salty for turkey gravy, you can thin them out with low-sodium turkey broth, or even water.
Dry Brine vs Wet Brine?
Dry brining is a method of covering a turkey (or chicken) in a thick layer of salt,withoutthe water. With this preparation, the salt pulls the turkey juices to the surface, fuses with them, and releases them back into the turkey. Yes, a dry brine does offer a little less clean-up than wet brining, and gives the turkey greater flavor and moisture than no brining at all. But in my humble opinion, it is still not as effective as a traditional wet brine.
Wet brines allow you to infuse much more flavor than just salt. You’re flavoring the turkey with a touch of sweetness, fragrant herbs, and spices. Plus, the liquid is able to work its way inside all the nooks and crannies of the turkey much better than a dry brine.
We’ve tried both methods, and although a dry brine is better than no brine, I would go with a wet brine every single time! You can also brine a whole chicken for amazing flavor.
How Do I Cook a Turkey after Brining?
Brining is just the first step in the journey to a perfectly flavorful turkey. After that, you have to cook it! In order to roast it, follow my Smoked Turkey Recipe! You will find directions on how to roast a turkey in that recipe as well.
More Delicious Recipes For The Holidays
- Brussels Sprouts with Bacon and Beer
- Asian Spiced Thanksgiving Turkey – How to Cook Turkey in the Oven
- Apple Cider Turkey Gravy Recipe
- Sausage Mushroom Thanksgiving Stuffing
- The Best Creamed Spinach Recipe
- Best Mashed Potatoes
- Cranberry Jalapeno Honey Baked Turkey Breast
- Turkey Meatball with Orange Marmalade
- Low Country Boil
- Southern Butter Beans with Bay Leaves
- Harry Potter Pumpkin Juice Recipe
- Moist and Fluffy Jalapeno Cheddar Cornbread Recipe
- Best Southern Sweet Potato Casserole Recipe (with Marshmallows and Pecans)
Check out the printable recipe card below for the nutrition information including calories, protein, sodium, and fiber percentages.
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Best Turkey Brine Recipe
Prep Time: 10 minutes minutes
Resting: 12 hours hours
Total Time: 12 hours hours 10 minutes minutes
The Best Turkey Brine Recipe – A simple blend of salt, sugar, and spices to create the most moist and flavorful turkey you’ve ever made!
Servings: 20
Ingredients
US Customary – Metric
- 1 gallon warm water (more as needed)
- 2 cups brown sugar
- 1 cup sea salt
- 3 shallots, roughly chopped
- 6 cloves garlic, smashed
- 2 tablespoons whole peppercorns
- 2 tablespoons dried juniper berries (optional)
- 2 tablespoons fresh rosemary, roughly chopped
- 1 tablespoon fresh thyme
Instructions
Place a gallon of warm water in a clean bucket or cooler. Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to dissolve the salt and sugar.
Carefully submerge the turkey in the brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. (Or more water!)
If using a bucket, cover the bucket with plastic and place in the refrigerator for 1 to 3 days. If using a cooler, filled it with ice to keep the turkey cold for up to 3 days.
The brine time should be determined based on the size of turkey. For a turkey 15 pounds or under, brine for just 24 to 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days. *If you want to brine a smaller turkey for a longer period of time, reduce the salt to 1/2-3/4 cup, so it is not overly seasoned.
Before roasting, take the turkey out of the brine water and place on a rack for at least a couple hours.Allow the turkey skin to dry thoroughly. Use paper towels to pat it dry if needed.You can place the roasting pan in the refrigerator (or back in the cooler over ice) if you want to give the bird longer to dry. (The dryer the skin, the better it browns. Drying it overnight is best.)
Once dry, rub the turkey skin thoroughly with butter. Sometimes I stuff the turkey with herbs, but this is not necessary.
Roast the turkey at 325° F for 15 minutes per pound. Roast uncovered for the first couple hours, then tent with foil the last hour to make sure the breast meat doesn’t overcook. When using a meat thermometer, the breast meat should be 165° F.
Allow the turkey for rest for at least 25 minutes before serving to allow the juices to redistribute.
Video
Notes
If you plan to brine a large turkey for more than 24-48 hours, use 2-3 gallons of water per 1 cup salt, to make sure the turkey doesn’t over-season.
Nutrition
Calories: 95kcal, Carbohydrates: 23g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 5675mg, Potassium: 62mg, Fiber: 0g, Sugar: 21g, Vitamin A: 30IU, Vitamin C: 1.2mg, Calcium: 39mg, Iron: 0.5mg
Course: Main Course
Cuisine: American
Author: Sommer Collier
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