Easy Turkey Brine Recipe (dry brine or wet brine directions) + step by step pics

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Total Time

15 minutes

Prep Time

15 minutes

Rating

(82)

Ingredients

10 servings

16 cups water (divided)
1/2 cup kosher salt
1/2 cup dark brown sugar
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
1 bunch fresh thyme
2 heads garlic (sliced in half)
14 to 18- pound turkey (cleaned, innards removed)
8 tablespoons kosher salt
4-8 tablespoons freshly cracked black peppercorns
4 tablespoons dried oregano
4 tablespoons garlic powder
3 tablespoons dried basil
2 tablespoons dried thyme
2 tablespoons paprika

Dinner Intermediate Quick and Easy Thanksgiving ...

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Preparation

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Step 1

For the Wet Brine

Step 2

Combine 8 cups of the water, salt, dark brown sugar, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat. Bring to a boil, lower heat and simmer for 5 minutes until everything is evenly combined and the sugar is dissolved. Remove from heat and allow to cool. Stir in remaining water and cool completely.

Step 3

Pour the brine into a container just large enough to hold the turkey comfortably. Add the turkey; adding more water if needed to cover the bird entirely. Turn bird a few times and then leave breast-side down in the water. Chill for at least 8 hours, and up to 72 hours. Remove bird from brine, discard brine and roast as needed.

Step 4

For the Dry Brine

Step 5

Combine all the seasonings together. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup of the dry brine on the back side of the turkey, ½ cup on the legs and 1 cup on the breast. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.

Step 6

After the brine period, brush off all the dry brine and discard. Let the bird sit naked in the fridge for 4 hours if possible to dry out or pat the bird dry and proceed with my Herb Roasted Turkey recipe. Remove any excess dry brine that is in the bottom of the roasting pan so your gravy isnt too salty before roasting.