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Every year I test, and test and test recipes for Thanksgiving. But not my turkey brine recipe. It’s perfect, and I use the same one every single year regardless of how I make my bird.
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Whether it’s roasted turkey or turkey in a slow cooker, I use the same brine on both of them.
There’s nothing quite like a perfectly cooked turkey and that 100% starts with a turkey brine. You CANNOT skip it. Trust me, I’ve tested enough to know that it really is a game changer.
Turkey Brine Basics
Brining a turkey needs two specific ingredients and then the remaining ingredients vary based upon your own individual recipes.
- Liquid- Your turkey breast (or whole turkey) will sit in a liquid anywhere from 8-24 hours. The kind of liquid does in fact make a difference as they will help to flavor the meat. Brining, as well as marinating, is not made to soak into the center of the meat, but to flavor the outside so well that as it cooks that flavor emerges.
- Salt- It’spreferred that you use Kosher salt for brining as it’s a more coarse salt which will help to break down the meat, soak in the liquid for a more juicy meat and finally, the salt helps to flavor the meat more than just a rub later on.
How to Brine a Turkey
Brining a turkey might sound fancy or complicated but it’s as easy as dunking a turkey in salty liquid with some extra flavors if desired and letting it sit. Easy peezy! The brine is used to lock flavor and moisture into the turkey.
A few simple ingredients is all you need for my favorite turkey brine:
- Apple cider
- Water
- Brown sugar
- Kosher salt
- Bay leaves
- Garlic cloves
- Fresh rosemary
- Orange peel
- Lemon peel
Grab a large stock pot and put all the ingredients into the pot. Stir everything together until the sugar and salt dissolve. Place the turkey carefully into the brine, put the lid on the pot, and set it in the refrigerator for 24 hours.
Why Do You Brine A Turkey?
Brining a turkey adds moisture and flavor to the final product. A basic brine is salt and water. We like to add several extra flavors, but the salt and water is what you need to brine. The turkey absorbs all the delicious flavors to make for the most flavorful turkey after cooking.
Brining breaks down muscle fibers and tenderizes the meat. In other words, forget that dry bird, brining will change your life!
Do You Rinse Meat After You Brine It?
No, just pat it dry. That way all those delicious flavors aren’t diminished. After brining, it’s important to let the bird rest in the fridge as it will dry out the skin which will bake up more golden and crisp.
If have never brined before, do it! It’s simple and totally worth it!. You’ll be using my favorite turkey brine recipe for every turkey you ever make! I guarantee it!
More Turkey Recipes You’ll Love:
- Deep Fried Turkey
- Turkey in a Bowl
- Herb Roasted Turkey Breast
- Turkey Pot Pie Soup
- The Ultimate Leftover Turkey Club
- Award Winning Instant Pot Turkey
- Thanksgiving Leftovers Turkey Tetrazzini
- Apple Pecan Smoked Turkey Breast
Servings: 1 batch
Prep Time: 1 day d 4 hours hrs
Cook Time: 3 hours hrs
Total Time: 1 day d 7 hours hrs
Description
The most wonderful turkey brine to totally transform your bird from boring and dry to tender, juicy, flavorful perfection
Ingredients
Brine
- 3 Cups Apple Cider
- 3 Cups Orange Juice
- 13 Cups Water
- 2 Cups Brown Sugar
- 1 Cup Kosher Salt
- 5 Bay Leaves
- 5 Cloves Garlic, minced
- 4 Sprigs Rosemary, leaves stripped off
- 1 Orange peel
- 1 Lemon peel
Instructions
Place each ingredient of the brine in a large pot and stir until the sugar and salt have dissolved.
3 Cups Apple Cider, 3 Cups Orange Juice, 13 Cups Water, 2 Cups Brown Sugar, 1 Cup Kosher Salt, 5 Bay Leaves, 5 Cloves Garlic, 4 Sprigs Rosemary, 1 Orange peel, 1 Lemon peel
Add the turkey and put a lid on the pot.
Set the turkey in the brine in the fridge for 24 hours.
Remove turkey from brine and pat dry. Allow the turkey to rest in the fridge so it can completely dry.
Proceed with classic roasted turkey recipe.
Notes
You can make the brine 2-3 days ahead and store in the refrigerator.
Nutrition
Serving: 1batchCalories: 2372kcalCarbohydrates: 599gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 113490mgPotassium: 2913mgFiber: 5gSugar: 558gVitamin A: 1593IUVitamin C: 408mgCalcium: 730mgIron: 7mg
Author: Sweet Basil
Course: 10 Best Turkey Recipes on the Internet, Over 500 Family Dinner Recipes Ideas
Cuisine: American
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FAQs
The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).
What is the best way to brine a turkey? ›
Wet brines take no longer than 24 hours, whereas dry brines can be effective for up to 72 hours.
- Remove giblets and neck from turkey and add to prepared container.
- Dissolve 2 cups of kosher salt into 2 cups of hot water. Allow to cool.
- Pour salt solution over turkey. Add remaining water.
The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).
What does sugar do in turkey brine? ›
Along with salt, sugar (either brown or white granulated) is a dry-brine must-have, essential both for its browning capabilities and flavor-enhancing properties. Breaking out the sugar is my favorite way to ensure that my turkey comes out perfectly tender and golden brown every November.
What is the best brine method? ›
Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.
Do I rinse a turkey after brining? ›
You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.
What is the formula for brine? ›
Basic Brine
Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.
Is brining a turkey worth it? ›
"And a brine is a really great way, even if you go a few degrees over your desired cooking temperature, if you forget the turkey in the oven for some reason [to help avoid over-cooking]. You have a much greater range where you're still going to have moist, delicious meat because that salt is in there."
What is the ratio of salt to water for brining a turkey? ›
If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey. Cover and refrigerate. If the turkey floats, weigh it down with a dinner plate. Cover and place it in the refrigerator.
Does a turkey need to be refrigerated while brining? ›
2Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.
As a general starting point, take one gallon of water and add 3/4 cup (preferable - but you can use up to a cup) of salt (Kosher is best), 1/2 cup of sugar and then the rest is up to you. Sliced onions are nice, a few cloves of crushed garlic add a nice flavor and then there's the spices and herbs.
Are butterball turkeys brined? ›
Butterball Fresh Whole Turkey is all natural*, never frozen, gluten free, and raised without hormones on American farms. Every fresh turkey is pre-brined before packaging for meat that's always tender and juicy. *All natural means minimally processed and no artificial ingredients.
How long should I brine a 20 lb turkey? ›
As a general rule of thumb, you'll want to let the turkey brine for at least 1 hour per pound of turkey. Here's a breakdown of how long to brine a turkey based on size:
- 12–14-lb. turkey: 16–18 hours.
- 14–16-lb. turkey: 18–20 hours.
- 16–18-lb. turkey: 20–22 hours.
- 18–20-lb. turkey: 22–24 hours.
The most common brine proportions are 23.3% salt concentration to 76.7% water. However, you can also add to conventional sodium chloride and use either magnesium chloride or calcium chloride. Keep in mind that the concentrations of those chemicals are drastically different.
Does turkey need to be fully submerged in brine? ›
Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.
Can you over-brine a turkey? ›
It's best to brine turkey for 12 to 24 hours. Brining it for longer than 24 hours can result in mushy meat and an overly salty flavor. If you do accidentally over-brine it, you can soak the turkey in cold water to remove some of the excess salt, but it likely won't have the best flavor or texture.
What is the best container to brine a turkey in? ›
Tips & Techniques > Food Safe Containers for Brining
Bowls (glass, stainless-steel or ceramic), stainless-steel stock pots, brining bags or plastic containers are all suitable. Many restaurant-supply stores sell larger food grade containers, which are often sold to the general public as well.
Do you salt a turkey after brining it? ›
Do you season turkey after brining? Brine is very salt-rich, so there's no reason to add salt to a brined turkey. You can add your favorite dry rub, herbs or spices to the turkey after it brines, or you can add flavor to the turkey later by serving it with a compound butter.
Do you drain brine for turkey? ›
But we do suggest draining the turkey thoroughly and wiping it dry with kitchen paper (paper towels) before cooking it. Also we don't recommend stuffing the cavity of this turkey or using the pan juices for gravy, as this is where you would taste the salt from the brine.
