Best Turkey Brine Recipe
Citrus, herbs, and a good long soak—this is the best turkey brine recipe and the reason your turkey comes out tender and juicy every time, no fuss, no fail. Once you make it, you won’t roast a bird without it. Great for the holidays!
Servings: 12 servings (1 14 lb turkey, brined)
Ingredients
- 1 14 lb turkey giblets and neck removed
- 2 gallons liquid (apple cider is my preferred choice; water also works)
- 1 cup coarse kosher salt or good quality coarse sea salt See tips below on measuring this
- 1 cup brown sugar
- 8 cloves of garlic, smashed
- 2 oranges, juiced and halved
- 2 lemons, juiced and halved
- 4 tablespoon peppercorns
- 4 bay leaves
- Handful of fresh herbs like rosemary, thyme, sage, and parsley.
Instructions
- Transfer 8 cups of cider or water to a saucepan.
- Add the salt and sugar to the saucepan, bring to a boil, then lower to a simmer. Simmer, stirring occasionally, until the salt and sugar dissolve. When done, set it aside and let the liquid cool completely. (You can speed this up by adding ice.)
- Place your brining container into the sink. Pour the cooled brine into your brining container, then add the remaining cider. Squeeze the juice from the oranges and lemons into the brine before adding the fruits themselves to the brine. Finally, add the other aromatics, such as the garlic, onions, fresh herbs, and peppercorns.
- Slowly and carefully submerge the turkey in the brine (the liquid level will rise; you can pour off excess into the sink if needed).
- Cover and refrigerate (for a large, whole turkey, 12-24 hours; for a turkey breast, 3-8 hours).
- When the brining time is up, carefully transfer the turkey to the sink (see notes). Carefully remove the turkey from the container and rinse it thoroughly under low water pressure to avoid splashback. This will rinse off excess salt. If you skip rinsing, your turkey will be too salty.
- After the rinse, pat the turkey dry with paper towels.
If Air-Drying the Turkey
- Set the turkey onto a platter or large plate and put it in the fridge, uncovered, for 12-24 hours.
If Cooking Immediately
- Transfer the turkey to a cooking vessel. Now season it and prepare it as you normally would.
Notes
I calculated the nutritional information without the brine, since the turkey is served without it.
In step 6, I line my sink with plastic shopping bags to keep things more sanitary as the brine splashes. You could also use plastic wrap. Always pour the brine down the sink slowly and carefully to avoid splashing.
Coarse kosher salts vary in volume by brand. There are two main brands (Morton, which is most common and accessible here in the US, and Diamond Crystal), and they don't pack into measurements the same way due to their different textures. Diamond Crystal salt flakes are lighter and fluffier, so less salt is packed into the same measurement as Morton's. If you're using Diamond Crystal, add an extra teaspoon of salt to your brine.
Nutrition
Serving: 1serving | Calories: 560kcal | Protein: 149g | Fat: 14g
