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Turkey Brine Recipe

This turkey brine recipe combines kosher salt, brown sugar, garlic, and fresh herbs for a simple, aromatic soak. Refrigerate the turkey in the chilled brine for 12 to 16 hours, then pat it dry and cook until it reaches 165°F.
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Prep Time 10 minutes
Brining 16 hours
Total Time 16 hours 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 gal water divided
  • 2 cups kosher salt Diamond Crystal; or 1.33 cups Morton
  • 1 cup light brown sugar packed
  • 1 tbsp whole black peppercorns
  • 4 bay leaves
  • 1 head garlic halved crosswise
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 turkey 12- to 14-pound, thawed, giblets removed

Equipment

  • 1 roasting pan
  • 1 5-gallon food-safe brining bag

Method
 

  1. Combine 1 gallon of the water, the kosher salt, and brown sugar in a large pot.
  2. Bring the mixture to a simmer over medium heat, stirring until dissolved.
  3. Remove the pot from the heat.
  4. Stir in the peppercorns, bay leaves, garlic, rosemary, and thyme, then let steep for 10 minutes.
  5. Pour the mixture into a 5-gallon food-safe brining bag set in a roasting pan.
  6. Add the remaining 1 gallon cold water.
  7. Refrigerate until the brine is 40°F or colder.
  8. Place the turkey in the chilled brine and seal the bag.
  9. Refrigerate for 12 to 16 hours, keeping the turkey submerged and the brine at 40°F or colder.
  10. Remove the turkey and discard the brine.
  11. Pat the turkey dry.
  12. Cook immediately, checking that the thickest part of the breast and the innermost thigh reach 165°F.

Notes

Add the turkey only after the brine is 40°F or colder and keep it submerged in the refrigerator. Refrigerate cooked turkey leftovers for 3–4 days or freeze them; use the specified Morton salt amount if choosing Morton kosher salt.