Turkey Brine (Amazing Flavor!)
- PREP 48hrs
- COOK 10min
- TOTAL 48hrs 10min
Use this turkey brine for turkey with amazing flavor, soft and tender meat, and crispy skin. We highly recommend it to anyone preparing a turkey.
You Will Need
1 (12 to 20 pound) turkey, thawed
2 gallons (7.5 L) cold water
4.5 ounces (128 grams) kosher salt or good quality sea salt; see tips for volume measurements
3/4 cup (160 grams) packed brown sugar
1/4 cup (60 ml) Worcestershire sauce or Pickapeppa sauce
4 teaspoons (10 grams) coarse ground black pepper
1 onion, quartered
2 whole bulbs garlic, cut in half
1 bunch fresh thyme
5 bay leaves
Directions
Make the Brine
In a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, Worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves.
Bring to a simmer over medium-high heat and cook for 5 to 10 minutes or until the salt and sugar have dissolved completely.
Allow the brine to cool to room temperature.
Brine the Turkey
Place the turkey in a lined 5-gallon bucket or brine bag.
Pour the room-temperature brine over the turkey, then add the remaining 6 quarts (24 cups) of cold water to the bucket or brine bag. If using a brine bag, be careful to hold the sides of your bag so they don’t flop down as you pour — another set of hands from a friend is very helpful.
Remove as much air as possible from the liner or bag and secure it shut. Place the bucket or brine bag in the refrigerator or ice-filled cooler.
Brine the turkey for two days. To ensure that all areas of the turkey are brined, flip it halfway through the two-day brine — allowing any areas not entirely submerged to soak in the brine.
Air-dry the Turkey
Remove the turkey from the brine and place it onto a roasting rack set inside a rimmed baking sheet or roasting pan. Do not rinse the turkey.
Refrigerate overnight before roasting the next day. We roast turkey in an oven preheated to 325°F (162° C) and highly recommend roasting the turkey with our turkey butter.
Adam and Joanne's Tips
- Salt: Diamond Crystal salt flakes are fluffier and lighter than Morton’s kosher salt. For Diamond Crystal kosher salt: use ¾ cup + ½ tablespoon. For Morton’s kosher salt: use ⅓ cup + 2 ½ tablespoons.
- Brine bag: Place in a roasting pan to prevent spills. We recommend using a heavy-duty brine bag.
- Cooler: Check ice water temperature regularly to ensure it stays below 40°F (4°C).
- Crisp skin: For best results, air-dry the brined turkey overnight in the fridge. If you are out of time, pat dry before roasting.