Turkey Brine Recipe
This simple wet brine will infuse tons of extra flavor and moisture into your turkey before roasting. It's the easiest way to make sure it comes out pefect!
Servings: 1 batch
Ingredients
- 1½ gallons water (24 cups)
- 2¼ cups kosher salt
- 1 cup brown sugar
- 1 tablespoon whole black peppercorns
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 3 sprigs fresh rosemary
- 3 bay leaves
- 1 head garlic cut in half to expose the cloves
- 16 cups ice optional, see notes
- 1 turkey (8-16 pounds)
Instructions
- Add the water, salt, brown sugar, black peppercorns, thyme, sage, rosemary, bay leaves, and garlic to a pot.1½ gallons water, 2¼ cups kosher salt, 1 cup brown sugar, 1 tablespoon whole black peppercorns, 1 bunch fresh thyme, 1 bunch fresh sage, 3 sprigs fresh rosemary, 3 bay leaves, 1 head garlic
- Bring the mixture to a boil. Continue to cook, and stir, until all the salt and sugar are dissolved.
- Remove from the heat and stir in the ice.16 cups ice
- Once the ice has dissolved, pour the brine into a container large enough to hold your turkey with extra room for the brine.1 turkey
- Submerge the turkey in the brine. Refrigerate for 24-48 hours. Before cooking, drain off and discard the brine and pat the turkey dry.
Video
Notes
- If you don’t have 16 cups of ice, stir in 1 gallon of cold water in its place. Let the mixture cool completely before adding the turkey.
- Very large pots or coolers are great containers to use for bringing your turkey. Just be sure to clean your cooler first.
- Don’t use a pre-seasoned, kosher, salt-injected, or self-basting turkey. It will turn out too salty!