Turkey Brine Recipe
This easy turkey brine recipe is made from a simple blend of liquid, salt, sugar, herbs, and citrus to create the most flavorful and juicy holiday turkey you will ever make!
Servings: 20 servings
Ingredients
- 12 to 20 pound turkey
- 1 gallon warm water
- 1 cup kosher salt
- 1 cup granulated sugar
- 4 cups chicken broth
- 10 cloves garlic smashed
- 1 large carrot thinly sliced
- 1 large lemon sliced, slices cut into half-moons
- orange peel of 1 large orange torn into several pieces
- 1 tablespoon peppercorns
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- ¼ cup fresh parsley leaves
Instructions
- Prepare the brine. Place a gallon of warm water in a large pot, bucket, or bin. Stir in the salt and sugar and continue to stir until dissolved. Then, stir in the chicken broth.
- Add the aromatics. Add garlic, carrot slices, lemon slices, orange peel, peppercorns, thyme, rosemary, and parsley; stir to combine.
- Submerge the turkey. Carefully submerge the turkey in the brine. Add more water, if needed, to make sure the brine covers the turkey entirely.
- Refrigerate. Cover with a plastic bag and top with a heavy item, like a brick or a heavy plate, to keep the turkey submerged. Refrigerate for a minimum of 12 hours and up to 24 to 48 hours.
- *Cooler method: If fridge space is limited, use a cooler. Place the brine and turkey in a large brining bag. Seal the bag closed and place it inside the cooler. Cover with lots of ice and set in a dark, cool place until ready to use.
- Rinse the turkey. When ready to cook, take the turkey out of the brine, rinse it under cold water, and pat it dry with paper towels.
- Cook. Roast the turkey as usual or according to the recipe you are using.
Video
Notes
- Select a turkey that isn't pre-brined; this should be indicated on the label or ingredient list. Don't use a kosher, saline-injected, or previously brined turkey.
- Brine for at least 12 hours for optimal flavor.
- Mix 1 cup of salt with 1 gallon of water for the brine, and infuse it with aromatics like rosemary, thyme, parsley, citrus, and garlic.
- Choose a container large enough for the turkey and brine, but make sure it fits in your fridge.
- For tight spaces, use a cooler. Seal the turkey in a brining bag, pack with ice, and store in a cool, dark spot.
- Keep the turkey submerged in the brine with a weighted plate or brick for 12 to 24 hours.
- You might want to use a brining bag for cleanliness and ease of handling, though it's optional.
- Top up with water or broth if more liquid is needed to cover the turkey.
- For smaller turkeys or turkey breasts, halve the brine mixture.
- For a frozen turkey, immerse it in the brine for up to 3 days; this will simultaneously thaw and season the bird.
- After brining, rinse and dry the turkey well and cook with limited or no additional salt, as it's already seasoned from the brine.
Nutrition
Calories: 394kcal | Carbohydrates: 12g | Protein: 53g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 174mg | Sodium: 5946mg | Potassium: 616mg | Fiber: 1g | Sugar: 10g | Vitamin A: 720IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
