Easiest Turkey Brine
Total Time
12 hrs 5 mins
Prep Time
5 mins
Rating
5 out of 5 stars
(46)
Ingredients
24 cups brine
- 16 cups lukewarm water
- 1 cup fine sea salt or 1 1/2 cups kosher salt
- 1/2 cup granulated sugar
- 3 bay leaves
- 1 Tbsp whole peppercorns, coarsely crushed
- 5 garlic cloves, peeled and smashed
- 2 Tbsp coarsely chopped fresh rosemary, or 1 Tbsp dried rosemary
- 1 Tbsp coarsely chopped fresh thyme, or 2 tsp dried thyme
- 8 cups cold water
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Preparation
Step 1
Prepare your Turkey – make sure the Turkey* is fully thawed and remove the bag of giblets and neck from the turkey's cavity.
Step 2
Make the Brine – Combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl. Stir until sugar and salt are dissolved and the liquid turns clear.
Step 3
Add the turkey and add more cold water to ensure the turkey is fully submerged. I added an additional 8 cups of cold water (this will vary depending on the size of your turkey and the size of your tub/container/pot. Store in the refrigerator for 8 to 12 hours or overnight.
Step 4
Remove the turkey from the brine and discard the brine. Carefully rinse your turkey to avoid splatter and dry all over. If a crispy skin is desired, we recommend letting it sit on a platter uncovered in the refrigerator for 8-12 hours before cooking your turkey.
Step 5
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Chef's notes
Turkey Sizes – We used a 13 lb turkey, but this will work for just about any turkey 10-20 lbs.
Brining Bag Note – For a turkey that is larger than 15 lbs, a brining bag is recommended. If you don’t have a brining bag, you will need to add quite a bit more water, so you’ll need to increase the recipe by 50% to keep the salt-to-water ratio balanced.
Use non-iodized salt – select a salt without added preservatives and avoid iodized salt.
Safety Tip – Thoroughly clean your sink and surrounding work surfaces after rinsing your turkey.
