Looking for a dish that wows your guests without stressing you out this holiday? There is nothing worse than serving a dry, flavorless turkey on Thanksgiving Day. This Easy Turkey Brine is the secret to a moist and tender bird.
It delivers deep flavor and incredible moisture with very little active work. You can prep it ahead of time and let the fridge do the rest. Your family will definitely taste the tender, juicy difference this year.
Why This Recipe Is a Winner
This method is perfect for busy fall holidays when the kitchen is crowded. It uses simple pantry staples like salt and sugar to transform your poultry. The salt helps the meat hold onto its juices during the long roasting time.
Your holiday guests will love the subtle herb infusion from the rosemary and thyme. It is budget-friendly and ensures your expensive turkey turns out perfectly. This is a foolproof way to guarantee a delicious centerpiece for your feast.
Simple Method
Making this brine is much easier than you might think. You simply simmer the aromatics to release their beautiful scents and flavors. Then, you cool it down quickly with ice before adding your turkey. Even if you are a beginner, you can master this technique with ease.
Simple Ingredients
Most of these items are likely in your cupboard or spice rack right now.
- 2 gallons filtered water, divided
- 1.5 cups kosher salt (Morton or similar)
- 0.75 cup light brown sugar, packed
- 3 tablespoons whole black peppercorns
- 6 cloves garlic, smashed and peeled
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 3 large bay leaves
- 2 tablespoons allspice berries
- 8 cups ice cubes
Step-by-Step
- Combine 0.5 gallons of water, salt, sugar, and all aromatics in a large stockpot.
- Simmer over medium-high heat until the salt and sugar dissolve completely.
- Remove from heat and stir in ice and remaining water to cool it.
- Ensure the temperature is below 40°F before adding the turkey.
- Place a thawed, clean turkey into a food-safe brining bag or container.
- Pour the chilled brine over the bird until it is fully submerged.
- Seal the bag and refrigerate for 12 to 24 hours.
- Remove the turkey and discard all of the brining liquid.
- Rinse the turkey thoroughly inside and out with cold running water.
- Pat the skin completely dry and air-dry in the fridge for 2 hours.
Best Ways to Enjoy It
Serve your roasted turkey warm with a generous ladle of gravy. Pair it with creamy mashed potatoes and a zesty cranberry sauce. Set the table with your favorite linens for a truly special holiday meal. It also makes the best leftovers for sandwiches the next day!
Keep It Fresh
Always discard the brine immediately after use for safety reasons. You can make the brine base one day early to save time. Store the raw, brined turkey in the fridge until you are ready to roast. Never freeze a turkey while it is still sitting in the liquid.
Recipe Tips
- Don’t skip rinsing the bird to avoid a salty outer skin.
- Use a food-safe bucket or a heavy-duty brining bag.
- Ensure the turkey is fully submerged for even flavor distribution.
- Pat the skin very dry for the most golden, crispy results.
- For Thanksgiving, double the batch if you are cooking two birds.
- Check your fridge space before you start the brining process.
- Use kosher salt rather than table salt for the best measurement.
Ways to Switch It Up
- Swap brown sugar for maple syrup for a warm autumn sweetness.
- Add fresh orange peels for a bright, citrusy note.
- Use apple cider instead of half the water for more depth.
- Substitute the rosemary with sage for a classic holiday aroma.
Common Questions
Can I make this ahead of time?
Yes, you can boil the brine base a day before. Just keep it chilled in the fridge until you need it. This makes holiday prep much smoother and faster.
How do I know when it is done?
The turkey needs at least 12 hours to soak up the moisture. After 24 hours, the texture of the meat might change too much. Stick to the 12-24 hour window for the best results.
Will kids eat this?
Absolutely, because the meat stays so tender and easy to chew. It is much more kid-friendly than dry turkey that needs lots of sauce. They will love the mild, savory flavor of the meat.
I hope this simple trick makes your holiday dinner truly unforgettable. There is nothing like seeing your family enjoy a meal made with love. Happy cooking!
— Lidia
Technical Wet Brine for Whole Turkey
Ingredients
- 2 gallons filtered water, divided
- 1.5 cups kosher salt (Morton or similar)
- 0.75 cup light brown sugar, packed
- 3 tablespoons whole black peppercorns
- 6 cloves garlic , smashed and peeled
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 3 large bay leaves
- 2 tablespoons allspice berries
- 8 cups ice cubes
Instructions
- Combine 0.5 gallons of water, kosher salt, brown sugar, peppercorns, garlic, rosemary, thyme, bay leaves, and allspice in a large stockpot.
- Place the stockpot over medium-high heat and bring to a simmer, stirring occasionally until the salt and sugar are completely dissolved.
- Remove the pot from the heat and stir in the 8 cups of ice and the remaining 1.5 gallons of cold water to rapidly lower the temperature.
- Ensure the brine temperature has dropped below 40°F (4°C) using a probe thermometer before proceeding.
- Place a thawed, cleaned turkey (neck and giblets removed) into a food-safe brining bag or a non-reactive 20-quart container.
- Pour the chilled brine over the turkey until it is fully submerged; weight the bird down with a heavy plate if necessary.
- Seal the bag or cover the container and refrigerate at 38°F (3°C) for a duration of 12 to 24 hours.
- Remove the turkey from the brine and discard the liquid. Do not reuse the brine.
- Rinse the turkey thoroughly inside and out with cold running water to remove excess surface salt.
- Pat the skin completely dry with paper towels and allow the bird to air-dry in the refrigerator for 1 to 2 hours before roasting to ensure skin crispness.
