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Turkey Brine

Easy & Long Turkey Brine for a Juicy Bird

This simple brine recipe creates a flavorful and incredibly moist turkey, perfect for Thanksgiving or any special occasion. Brining for 12-24 hours guarantees tender, juicy results.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brine Ingredients
  • 1 gallon Cold Water (128 ounces)
  • 1 cup Kosher Salt Do NOT use table salt
  • 0.5 cup Brown Sugar, packed
  • 0.25 cup Granulated Sugar
  • 2 tablespoons Black Peppercorns
  • 4 Bay Leaves
  • 2 large Fresh Rosemary Sprigs
  • 2 large Fresh Thyme Sprigs
  • 1 large Onion, quartered
  • 4 Garlic cloves, smashed
  • 1 Orange zested and juiced
  • 1 Turkey 12-14 pound

Equipment

  • Large Stockpot or Food-Grade Bucket
  • Large Roasting Pan

Method
 

Brining Instructions
  1. In a large stockpot or food-grade bucket, combine cold water, kosher salt, brown sugar, granulated sugar, peppercorns, bay leaves, rosemary, thyme, onion, garlic, and orange zest and juice. Stir until salt and sugars are dissolved.
  2. Place the turkey in the brine, ensuring it's fully submerged. If necessary, use a zip-top bag to help submerge the turkey.
  3. Refrigerate for 12-24 hours.
  4. Remove turkey from brine and rinse thoroughly under cold water.
  5. Pat the turkey completely dry with paper towels.
  6. Roast turkey according to your preferred recipe.
  7. Let the turkey rest for at least 30 minutes before carving.

Notes

Adjust brine ingredients proportionally for larger or smaller turkeys. For a stronger citrus flavor, add more orange zest and juice. Always use a food thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).