Best Turkey Brine Recipe

Introduction

Brining a turkey is the secret to juicy, flavorful meat, especially for large birds. This best turkey brine recipe uses a simple mixture of apple cider, salt, sugar, and aromatic herbs to infuse your turkey with moisture and delicious taste. It’s easy to prepare and perfect for your next holiday feast.

Ingredients

• 1 14 lb turkey (giblets and neck removed)
• 2 gallons liquid (apple cider is preferred; water also works)
• 1 cup coarse kosher salt or good quality coarse sea salt
• 1 cup brown sugar
• 8 cloves garlic, smashed
• 2 oranges, juiced and halved
• 2 lemons, juiced and halved
• 4 tablespoons peppercorns
• 4 bay leaves
• Handful of fresh herbs (rosemary, thyme, sage, and parsley)

Instructions

1. Step 1: Transfer about 8 cups of cider or water to a saucepan. Add the salt and sugar. Bring it to a boil, then lower to a simmer, stirring occasionally until completely dissolved. Set aside and let the liquid cool fully. You can add ice to speed up cooling.
2. Step 2: Pour the cooled brine into your brining container. Add the remaining cider along with garlic cloves, herbs, and peppercorns. Squeeze the juice from the oranges and lemons into the mixture and add the squeezed halves as well. Submerge the turkey slowly and carefully, covering it fully. Refrigerate for one hour per pound.
3. Step 3: After brining, transfer the turkey to the sink. Rinse it thoroughly with low water pressure to remove excess salt and avoid splashback. Skipping rinsing will result in an overly salty turkey.
4. Step 4: Pat the turkey dry with paper towels and place it in your preferred cooking vessel. Proceed with your usual seasoning and cooking method.

Tips & Variations

• Use apple cider for a slightly sweet, fruity brine; water works fine but adds less flavor.
• Coarse kosher salt is preferred because it’s easier to measure and dissolves well.
• Add ice cubes instead of cold water after boiling to cool the brine faster without diluting flavor.
• Customize fresh herbs based on what you have available—sage and rosemary add a classic aroma.

Storage

Store the brined turkey in the refrigerator for the recommended brining time. If you need to keep the prepared, unroasted turkey longer, cover it tightly and refrigerate for up to 2 days. When ready to cook, bring the turkey to room temperature before roasting. Leftover cooked turkey can be refrigerated in an airtight container for 3–4 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I brine a turkey without a cooler?

Yes, you can brine a turkey in a large container inside your refrigerator to keep it cold and safe. Make sure the brining container fits comfortably and is covered to avoid contamination.

Do I need to rinse the turkey after brining?

Yes, rinsing the turkey after brining is important to remove excess salt from the surface. Use gentle water pressure to avoid splashing and pat it dry well before cooking.

Best Turkey Brine Recipe

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★★★★★

4.5 from 126 reviews

• Author: Naomi
• Total Time: 14 hours 20 minutes (including brining time for 14 lb turkey)
• Yield: 1 whole brined turkey (14 lb) 1x

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Description

This Best Turkey Brine Recipe infuses your turkey with vibrant flavors and juiciness by soaking it in a carefully balanced mix of apple cider, kosher salt, brown sugar, citrus juices, garlic, peppercorns, bay leaves, and fresh herbs. The brining process ensures a moist, flavorful turkey perfect for roasting or your preferred cooking method.

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Ingredients

Scale 1x2x3x

Turkey

• 1 14 lb turkey (giblets and neck removed)

Brine Liquid

• 2 gallons liquid (apple cider preferred; water also works)

Brining Agents

• 1 cup coarse kosher salt or good quality coarse sea salt
• 1 cup brown sugar

Flavors and Aromatics

• 8 cloves of garlic, smashed
• 2 oranges, juiced and halved
• 2 lemons, juiced and halved
• 4 tablespoons peppercorns
• 4 bay leaves
• Handful of fresh herbs (rosemary, thyme, sage, and parsley)

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Instructions

1. Prepare Brine Base: Transfer about 8 cups of apple cider or water to a saucepan. Add the kosher salt and brown sugar. Bring to a boil, then reduce to a simmer, stirring occasionally until the salt and sugar dissolve completely. Remove from heat and let the brine cool to room temperature. To expedite cooling, you may add ice.
2. Combine Brine Ingredients: Pour the cooled brine into your brining container. Add the remaining cider along with smashed garlic cloves, fresh herbs, and peppercorns. Squeeze juice from the oranges and lemons into the mixture and place the spent halved fruit into the pot as well.
3. Submerge Turkey: Slowly and carefully submerge the turkey into the brine liquid, ensuring it is fully covered; watch for rises in liquid level. Cover the container and refrigerate for one hour per pound of turkey, approximately 14 hours for a 14-pound bird.
4. Rinse Turkey: After brining, carefully transfer the turkey to a sink lined with plastic for sanitation. Rinse the turkey under low water pressure thoroughly to remove excess salt. This step prevents an overly salty flavor in the cooked turkey.
5. Dry and Prepare for Cooking: Pat the turkey dry completely with paper towels. Transfer it to your cooking vessel and proceed to season and cook the turkey according to your preferred recipe.

Notes

• Use coarse kosher salt or sea salt, not iodized table salt, for proper brining concentration.
• Ensure the brine is fully cooled before submerging the turkey to prevent partially cooking the bird.
• Brining time is crucial: allow one hour per pound for optimal flavor and moisture retention.
• Thorough rinsing after brining is important to avoid excess saltiness.
• Patting the turkey dry ensures better skin crispness when roasting.
• Apple cider in brine adds a subtle fruity sweetness that complements turkey well.

• Prep Time: 20 minutes
• Cook Time: 0 minutes (brining only)
• Category: Brining
• Method: No-Cook
• Cuisine: American

Keywords: turkey brine, Thanksgiving turkey, apple cider brine, brining turkey, holiday turkey preparation