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Classic Turkey Brine

A perfectly brined turkey transforms your holiday centerpiece from ordinary to absolutely unforgettable. This turkey brine recipe uses a balanced blend of salt, sugar, and aromatic herbs to deliver juicy, flavorful meat that will have your guests begging for seconds.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 people
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Brine
  • 1 cup kosher salt or 3/4 cup table salt
  • 1/2 cup brown sugar packed
  • 1 gallon water divided
  • 1 gallon cold water or ice for cooling
  • 4 bay leaves
  • 1 tablespoon black peppercorns
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 head garlic halved crosswise
  • 1 medium onion quartered
  • 2 lemons halved
For the Turkey
  • 1 whole turkey 12 to 16 pounds, thawed completely
  • 4 tablespoons unsalted butter softened (for roasting)

Equipment

  • Large stockpot (at least 12 quarts)
  • 5 gallon food safe bucket or brining bag
  • Large cooler with ice packs
  • Measuring cups and spoons
  • Long handled wooden spoon
  • Wire rack set over a rimmed baking sheet
  • Paper towels

Method
 

  1. Pour half the water (about 8 cups) into a large stockpot and place it over medium high heat. Add the kosher salt and brown sugar, stirring until completely dissolved.
  2. Once the salt dissolves, add the bay leaves, peppercorns, thyme, rosemary, garlic, onion, and lemon halves to the pot. Give everything a good stir to release those fragrant oils. Squeeze the lemons slightly before adding them to release extra juice.
  3. Remove the pot from heat and add the remaining gallon of cold water or ice. Stir until the ice melts and the brine reaches room temperature or cooler. The brine must be at or below 40 degrees Fahrenheit before adding your bird.
  4. Remove the turkey from its packaging and take out the neck and giblets from the cavity. Pat the entire bird dry with paper towels inside and out. Check both the main cavity and the neck cavity for any packets.
  5. Place the turkey breast side down in a brining bag, food safe bucket, or large pot. Pour the cooled brine over the turkey, making sure it is completely submerged. If the turkey floats, place a heavy plate on top to keep it under the liquid.
  6. Transfer the container to the refrigerator and let the turkey brine for a minimum of 12 hours but no longer than 24 hours. Flip the turkey halfway through if possible.
  7. Lift the turkey from the brine and discard the liquid. Rinse the turkey thoroughly under cold running water to remove excess surface salt.
  8. Pat the turkey completely dry with paper towels, then place it on a wire rack set over a baking sheet. Refrigerate uncovered for at least 4 hours or overnight before roasting for crispy skin.

Notes

For the crispiest skin possible, rub softened butter under the turkey skin before roasting and let the bird sit uncovered in the fridge overnight after brining. Do not brine a kosher turkey or one labeled as self basting because they have already been salted. Brining time is 12 to 24 hours in addition to prep time.