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Easy Wet Turkey Brine Recipe for Juicy Thanksgiving Turkey

Close-up of a perfectly roasted turkey breast, sliced open to show moist, shreddable meat, a result of the turkey brine.
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This simple wet brine recipe uses citrus and herbs to ensure your holiday turkey stays moist and flavorful after roasting.

Ingredients

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  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup brown sugar, packed
  • 1 whole lemon, halved
  • 1 whole orange, halved
  • 1 head garlic, halved crosswise
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 tablespoon black peppercorns
  • 1 (12-14 pound) whole turkey, giblets and neck removed

Instructions

  1. In a large stockpot, combine 1 quart of water, kosher salt, and brown sugar. Heat over medium heat, stirring until the salt and sugar completely dissolve. This is your brine concentrate.
  2. Remove the concentrate from the heat. Add the lemon halves, orange halves, garlic, thyme, rosemary, and peppercorns to the pot.
  3. Add the remaining 3 quarts of cold water to the pot to cool the mixture quickly.
  4. Place the turkey in a clean, food-safe container large enough to hold the bird and the brine.
  5. Pour the cooled brine mixture over the turkey, ensuring the bird is completely submerged. Add more cold water if necessary to cover the turkey.
  6. Cover the container and refrigerate for 12 to 24 hours. For a 12-14 pound turkey, 18 hours is a good target.
  7. Remove the turkey from the brine. Discard the brine. Rinse the turkey thoroughly inside and out with cold running water.
  8. Pat the turkey completely dry with paper towels before seasoning and roasting as usual.

Notes

  • If you do not have a container large enough, you can make a double-strength brine concentrate using only 2 quarts of water, then add the remaining 2 quarts of ice water to cool it down before pouring over the turkey.
  • Always use kosher salt for brining; table salt contains additives that can make the meat taste metallic.
  • Do not skip rinsing the turkey after brining, as excess salt will remain on the skin.

Nutrition

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