Whether you are looking for a wet or dry brine, here you'll find the Best Turkey Brine recipe for a flavorful, tender, and juicy Thanksgiving turkey! As a bonus, discover how to roast a turkey easily!
Make the best brined roast turkey ever! See the step-by-step in our post.
Table of Contents
What is a Turkey Brine?
A turkey brine is a solution of salt, water, and sometimes other ingredients. It is used to soak a whole turkey before roasting, holding moisture and helping tenderize the meat which makes it easier to carve.
There are many different recipes for turkey brine, depending on your personal preference and taste. Thus, some common ingredients of a brine turkey recipe are sugar, apple cider, garlic, onion, peppercorns, bay leaves, herbs, and citrus peels.
Ingredients and Substitutions for Wet and Dry Brine
For an easy turkey brine, you will need:
Wet Brine
- 1 cup coarse sea salt (or kosher salt). If you only have table salt, reduce the amount to ¾ cup.
- 1 cup sugar (skip if on a keto/low-carb diet) -- It can be either brown sugar or white granulated sugar. Although not essential, it will add flavor to the meat and help brown the skin.
- 1-gallon water (more or less depending on the size of your turkey. However, it has to be enough to cover the bird completely). If you need more water, add ¼ cup coarse sea salt or 3 tablespoon table salt to every quart of water you add to cover your turkey.
- 1 (12-pound) whole turkey, fresh – or instead, use a frozen one that has been thawed enough to remove giblets (NOT pre-brined)
Aromatics (Optional):
- 3 oranges, just the peel (not the bitter white pith) -- Reserve the rest of the orange for stuffing the turkey during roasting.
- 3 lemons, just the peel (reserve the lemon leftovers for stuffing the bird during roasting for a more flavorful turkey).
- 5 sprigs fresh rosemary (or 5 sprigs of thyme, oregano, or other fresh herbs instead)
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 5 large garlic cloves, peeled and smashed (or instead, an onion, peeled and sliced)
Dry Brine
- ½ cup kosher salt
- 2 tablespoons packed brown sugar
- 6 tablespoons black peppercorns, freshly cracked
- 9 tablespoons Italian seasoning (or instead, dried oregano)
- 4 tablespoons garlic powder
- 2 tablespoons paprika
How to Brine a Turkey
Start by removing the giblets and neck from the cavity of the turkey. If desired, reserve for making this turkey gravy.
For the Wet Brine
- STEP 1: Wet Brine Turkey: Combine coarse salt and sugar in a large clean stock pot and mix with enough cold water to submerge the turkey. Let the mixture of salt and sugar dissolve completely before placing the turkey into the pot, breast side down. Cover and refrigerate overnight ( for at least 8-12 hours or up to 24 hours). Remove the turkey from the brine. For a quick brine instead (if you are in a rush), salt brine turkey for only 5 hours, but this time use double the amount of salt and sugar. If you plan to brine a larger bird (24+ pounds) for more than 24-48 hours, use 2-3 gallons of water per 1 cup coarse salt -- this will make sure the bird won't be over-seasoned.
- STEP 2: Then, pat dry very well with paper towels. You may place it on a rack for a maximum of 2 hours at room temp, allowing the turkey skin to dry fully, and pat it dry again.
- STEP 3: For a moist turkey recipe: In a small bowl, mix the softened butter with half of the amount of salt and pepper, and 1 Tablespoon of the chopped herbs. Then, place the turkey breast-side-up on the rack of a roasting pan.
- STEP 4: Gently rub the butter mixture under the breast skin. Then, mix the oil with the remaining salt, pepper, and chopped herbs in a different bowl. For a browned bird with crispy skin, brush the oil mixture all over the turkey, except under the skin.
- STEP 5: Place aromatics in the cavity. Tuck the wing tips under the turkey. Tie the legs together with the kitchen string. Pour the 1-3 cups of broth and/or wine into the pan bottom to prevent drippings from burning.
- STEP 6: The amount of liquid will depend on the height of the rack, but don't let the liquid touch the turkey.
- STEP 7: Roast turkey in the oven middle rack at 475 degrees F for 45-50 minutes or until breast skin turns golden brown, baste with the liquid from the bottom of the pan, and then rotate the roasting pan.
- STEP 8: Cover just the breast with a piece of aluminum foil, reduce oven temperature to 325 degrees F, and continue roasting for an additional 125-130 minutes or until the turkey is fully cooked (a thermometer inserted into the thickest part of the thigh without touching bone reaches an internal temperature of 165 degrees F). Baste roasted turkey every 45 minutes.
- STEP 9: Remove from the oven and let it rest for 20-30 minutes before slicing. So this is how to cook a brined turkey... so simple!
For the Dry Brine
- If you prefer to dry brine turkey instead, combine the salt, sugar, and all the seasonings together. Open a double bag and place the turkey inside.
- Then, rub ½ cup of the dry brine on the back side of the bird, ½ cup on the legs, and 1 cup on the breast. Squeeze the bag to remove as much air as possible and seal the bag tightly with a kitchen tie. Place the bag inside of a large bowl.
- Refrigerate the rubbed turkey for 24 hours to 48 hours. Make sure to massage the mixture into the skin of the poultry every 8 to 12 hours.
- Remove poultry from the bag, pat dry with a paper towel, and roast the turkey following steps 3 to 9 above.
- This is how you can easily prepare two of the best turkey brine recipes ever!
How to Brine a turkey in a bag
- Prepare a Basic Turkey Brine: One day before roasting your turkey, use a pot to mix the ingredients together until the salt is dissolved.
- Prepare the Brine Bag: Place the bag in a bowl. Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag.
- Add the Brine: Unfold the collar of the double bag and pour the brine over the bird, making sure to cover the bird. If needed, add more cold water though.
- Seal: Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie.
- Refrigerate for 8 to 24 hours, depending on the weight of the turkey (about 1 hour per pound).
- Rotate: Halfway through the brining process, roll the bird over in the bag to mix up the liquid a bit and make sure it's fully submerged.
- Remove: After the brining process (8 to 24 hours), remove the bird from the brine, rinse it, pat it dry, and refrigerate for up to two days if you're not ready to roast the bird.
Equipment
To prepare this turkey brine recipe, you'll need:
- 1 bucket, pot, or cooler, for a wet brine
- 1 roasting pan, for a dry brine
- 1 refrigerator
Chef's Tips for The Best Turkey Brine
- The easiest way to brine a turkey: In order to save space in the fridge for all the other holiday dishes, you can prepare the best brine for turkey in a cooler. For this, wash the cooler, combine the brine ingredients in it, submerge the bird in the brine, and cover it with ice and the lid. Let it brine for 12-24 hours, depending on the weight of the turkey.
- If you intend to prepare a roasted turkey from scratch, it is essential to choose a fresh turkey instead of a frozen one. The freezing process damages the turkey's cells, making meat more susceptible to drying out during the roasting process.
- The size of the bird will depend on the number of guests, of course (estimate one pound of turkey per adult).
- Don't thaw a turkey on the kitchen counter! It should always be thawed in the fridge, which can take several days. You can wet brine a frozen turkey that has been thawed enough to have its giblets removed before brining!
- No need to rinse your Thanksgiving turkey prior to brining it! You can take the poultry directly from the packaging and into the brine, rinsing it will not do anything except contaminating surfaces. However, if you prefer, you can rinse the turkey after wet brining it to remove excess salt, especially from the cavity.
- Check the internal temperature of different parts of the turkey including into the thigh and the breast, using a meat thermometer! Poultry should be cooked to 165 F.
- Don't skip the resting time! You absolutely have to let your bird rest for at least 20-30 minutes before cutting into it. This will ensure the juiciest turkey!
- Fresh turkeys can only be brined safely for one to two days in the fridge according to the USDA.
- If your brine recipe calls for heating the mixture, make sure to let it cool completely before brining your turkey.
- The brine must cover the turkey completely and the container or bag used for the saltwater solution must be covered or sealed tightly though.
- Avoid overcooking the turkey. For a brined whole turkey with stuffing, the required roasting time is 15 minutes per pound; for a brined whole turkey with no stuffing, it is 13 minutes per pound. Here is an example: a brined, stuffed 12-pound turkey will take about 180 minutes or 3 hours to roast. The best way to check for proper cooking is to insert either an instant-read or probe thermometer into the thickest part of the thigh (without touching the bone). A safe temperature must register 165°F.
FAQ's
Why should I brine my Thanksgiving turkey?
Brining imparts flavor, adds moisture which is essential for a juicy turkey, and also tenderizes the meat. A simple brined turkey is worth the time and effort!
How long to brine a turkey?
The time will depend on whether you use a wet brine (about 1 hour per pound) or a dry brine (24 to 28 hours). Although some recommend dry brine turkey for up to 72 hours, the USDA says not to brine it any longer than two days in the refrigerator.
How long should I wet brine a turkey?
As a rule of thumb, a turkey should be brined for at least 1 hour per pound. Based on this rule, a 12-pound turkey would require 12 hours for brining and a 24-pound turkey would need a 24-hour brine. But if you are in a hurry, 6 to 8 hours would be the minimum time required using double the amount of salt or salt and sugar.
What is the ratio for wet brine a turkey?
The ratio for wet brine a whole turkey for 6 to 12 hours is 1 cup of coarse sea salt or ¾ cup of table salt for every gallon of water needed to cover the bird. On the other hand, for wet brine a bone-in turkey breast for 3 to 6 hours, the ratio is ¼ cup of coarse sea salt or 3 tablespoons of table salt for every quart of water needed to cover the turkey breast.
Which is better dry or wet brine turkey?
Each has pros and cons. Dry brining takes longer (at least 3 times more than a wet brine), works best with a fresh bird, and results in browner and crispier skin. On the other hand, a wet brine requires more refrigerator space, works well with a fresh or frozen bird, and results in a juicier and more tender turkey.
How to Store
Depending on the type of brine you use and the weight of your bird, store your turkey in a brine for 12 to 48 hours in the fridge (at 40°F or less) though.
Other Turkey Recipes
- Instant Pot turkey breast
- Leftover turkey pot pie
- Turkey Sandwich
- Turkey hand pies
- Healthy turkey chili
PIN AND ENJOY!
Best Turkey Brine
Whether you are looking for a wet or dry brine, here you'll find the Best Turkey Brine recipe for a flavorful, tender, and juicy Thanksgiving turkey! As a bonus, discover how to roast a turkey easily!
Servings 12 people
Calories353 kcal
Cost $ 3.00 per person
Equipment
- 1 bucket, pot, or cooler, for a wet brine
- 1 roasting pan, for a dry brine
- 1 Refrigerator
Ingredients
Wet Brine
- 1 cup coarse sea salt or kosher salt. If you only have table salt, reduce the amount to ¾ cup.
- 1 cup sugar skip if on a keto/low-carb diet -- It can be either brown sugar or white granulated sugar. Although not essential, it will add flavor to the meat and help brown the skin.
- 1 gallon water more or less depending on the size of your turkey. However, it has to be enough to cover the bird completely. If you need more water, add ¼ cup coarse sea salt or 3 tablespoon table salt to every quart of water you add to cover your turkey.
- 1 12-pound whole turkey, fresh – or frozen yet thawed enough to remove giblets (NOT kosher, saline-injected, pre-salted, or pre-brined)
- 3 oranges Optional -- just the peel (not the bitter white pith) -- Reserve the rest of the orange for stuffing the turkey during roasting.
- 3 lemons Optional -- just the peel (not the bitter white pith) -- You can also reserve the lemon leftovers for stuffing the bird during roasting for a more flavorful turkey.
- 5 sprigs fresh rosemary Optional (or 5 sprigs of thyme, oregano, or other fresh herbs)
- 2 bay leaves Optional
- 1 tablespoon whole peppercorns Optional
- 5 large garlic cloves peeled and smashed (or onion, peeled and sliced) -- Optional
Dry Brine
- ½ cup kosher salt
- 2 tablespoons packed brown sugar
- 6 tablespoons black peppercorns freshly cracked
- 9 tablespoons Italian seasoning or dried oregano
- 4 tablespoons garlic powder
- 2 tablespoons paprika
Instructions
- Start by removing the giblets and neck from the cavity of the turkey. If desired, reserve for making this turkey gravy.
For the Wet Brine
- Wet Brine Turkey: Combine coarse salt and sugar in a large clean stock pot and mix with enough cold water to submerge the turkey. Let the mixture of salt and sugar dissolve completely before placing the turkey into the pot, breast side down. Cover and refrigerate overnight ( for at least 8-12 hours or up to 24 hours). Remove the turkey from the brine. For a quick brine instead (if you are in a rush), salt brine turkey for only 5 hours, but this time use double the amount of salt and sugar. If you plan to brine a larger bird (24+ pounds) for more than 24-48 hours, use 2-3 gallons of water per 1 cup coarse salt -- this will make sure the bird won't be over-seasoned.
- Then, pat dry very well with paper towels. You may place it on a rack for a maximum of 2 hours at room temp, allowing the turkey skin to dry fully, and pat it dry again.
- For a moist turkey recipe (SEE INGREDIENTS IN THE NOTES): In a small bowl, mix the softened butter with half of the amount of salt and pepper, and 1 Tablespoon of the chopped herbs. Place turkey breast-side-up on the rack of a roasting pan.
- Gently rub the butter mixture under the breast skin. Then, mix the oil with the remaining salt, pepper, and chopped herbs in a different bowl. For a browned bird with crispy skin, brush the oil mixture all over the turkey, except under the skin.
- Place aromatics in the cavity. Tuck the wing tips under the turkey. Tie the legs together with the kitchen string. Pour the 1-3 cups of broth and/or wine into the pan bottom to prevent drippings from burning.
- The amount of liquid will depend on the height of the rack, but don't let the liquid touch the turkey.
- Roast turkey in the oven middle rack at 475 degrees F for 45-50 minutes or until breast skin turns golden brown, baste with the liquid from the bottom of the pan, and then rotate the roasting pan.
- Cover just the breast with a piece of aluminum foil, reduce oven temperature to 325 degrees F, and continue roasting for an additional 125-130 minutes or until the turkey is fully cooked (a thermometer inserted into the thickest part of the thigh without touching bone reaches an internal temperature of 165 degrees F).
- Baste roasted turkey every 45 minutes. Remove from the oven and let it rest for 20-30 minutes before slicing your turkey. This is how to cook a brined turkey... so simple!
For the Dry Brine
- If you prefer to dry brine turkey instead, combine the salt, sugar, and all the seasonings together. Open a brine double bag and place the turkey inside.
- Then, rub ½ cup of the dry brine on the back side of the turkey, ½ cup on the legs, and 1 cup on the breast. Squeeze the bag to remove as much air as possible and seal the bag tightly with a kitchen tie. Place the bag inside of a large bowl.
- Refrigerate the rubbed turkey for 24 hours to 48 hours. Make sure to massage the mixture into the skin of the poultry every 8 to 12 hours.
- Remove poultry from the bag, pat dry with a paper towel, and roast the turkey following steps 3 to 9 above.
- This is how you can easily prepare 2 of the best turkey brine recipes ever!
How to Brine a turkey in a bag
- Prepare a Basic Turkey Brine: One day before roasting your turkey, use a pot to mix the brine ingredients together until the salt is dissolved.
- Prepare the Brine Bag: Place the bag in a bowl. Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag.
- Add the Brine: Unfold the collar of the double bag and pour the brine over the bird, making sure to cover the bird. If needed, add more cold water.
- Seal the Bag: Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie.
- Refrigerate for 8 to 24 hours, depending on the weight of the turkey (about 1 hour per pound).
- Rotate Turkey: Halfway through the brining process, roll the turkey over in the bag to mix up the liquid a bit and make sure it's fully submerged.
- Remove from Brine: After the brining process (which can take anywhere from 8 to 24 hours), remove the turkey from the brine, rinse it, pat it dry, and refrigerate for up to two days if you're not ready to roast the bird.
Recipe Video
Recipe Notes
Ingredients for Roast Turkey
- 1 (12 pounds) fresh whole turkey, bone-in and skin-on
- 1 cup coarse salt
- 1 cup sugar (skip if on a keto/low carb diet)
- 3 Tablespoons unsalted butter, softened
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 3 Tablespoons chopped fresh herbs (rosemary, thyme, basil, oregano, and sage if desired)
- 2 Tablespoons vegetable oil
- Aromatics (e.g. 1 quartered lemon, 2 sprigs fresh herbs, and ½ sliced white onion)
- 1-3 cups chicken broth and/or white wine
- INACTIVE TIME (FOR BRINING): 8-24 hours (or 1 hour per pound of turkey).
- If desired, brush turkey with a mixture of ¼ cup soy sauce and ¼ cup honey 30 minutes before removing from the oven. It will make the turkey even more flavorful. I did this with mine!
- NOTE: For a brined, stuffed whole turkey, the roasting time is 15 minutes per pound; for a brined, unstuffed whole turkey it is 13 minutes per pound. Remove the brined whole turkey from the oven and let stand for 20 minutes before carving.
- Take care of turkey leftovers easily! Make our healthy turkey chili.
Nutrition
Calories: 353kcal | Carbohydrates: 12.3g | Protein: 48.2g | Fat: 12.7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 154.6mg | Sodium: 246mg | Potassium: 683.3mg | Fiber: 4.3g | Sugar: 2.5g | Vitamin A: 817.2IU | Vitamin C: 6.6mg | Calcium: 126.3mg | Iron: 4.3mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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This post was first published on November 6, 2017.
Ken says
Using this to brine a turkey breast overnight, then smoke tomorrow for 2.5-3hrs. Last hr I throw in a carver ham to boost it's beautiful flavors.
Happy Thanksgiving to All!
Denise Browning says
Thank you for returning and giving us your feedback. I hope you had a Happy Thanksgiving!
Raymund says
Great idea, never had thought of brining a whole turkey, I did it with chicken but not with a bigger bird. Nice recipe and Happy Thanksgiving
Vicki Bensinger says
This is one beautiful turkey. It looks so juicy and golden brown. Great tips on everything. Wishing you a Happy Thanksgiving!
John/Kitchen Riffs says
Brining poultry really brings out the flavor, doesn't it? And turkey really can use the extra oomph that brining brings. Terrific post -- thanks.
Chris Scheuer says
What a beautiful bird and great tips Denise!
Adina says
I have never cooked a whole turkey, but was thinking to make one for Christmas this year. Your recipe sounds great, especially the brining part, I have tried that with smaller parts of turkey and with pork and the results have always been delicious! The photos are fantastic, my mouth is watering!
Deb|EastofEdenCooking.com says
Can't wait for Thanksgiving! This is such a wonderful post, full of tips and ideas for a fabulous celebration!