Description

A flavorful turkey brine made with kosher salt, brown sugar, citrus, herbs, and spices that ensures juicy, tender, and well-seasoned turkey every time. Perfect for Thanksgiving or any holiday meal.

Ingredients

Scale

1 gallon water
1 cup kosher salt
¾ cup brown sugar
2 bay leaves
1 tablespoon black peppercorns
4 garlic cloves, crushed
3 sprigs each of fresh rosemary, thyme, and sage
Peels of 1 orange and 1 lemon
2 cups apple cider (or juice)
Optional: crushed red pepper, juniper berries, star anise

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Instructions

In a large pot, bring 1 gallon of water, kosher salt, and brown sugar to a boil. Stir until dissolved.
Add herbs, garlic, peppercorns, and citrus peels. Remove from heat and let cool completely.
Place thawed turkey in a brining bag or food-safe container. Pour in the cooled brine.
Add additional cold water or ice to ensure the turkey is fully submerged.
Cover and refrigerate for 12–24 hours (depending on turkey size).
Remove turkey, discard brine, and rinse thoroughly.
Pat turkey dry and optionally let air-dry in the fridge for 4 hours for crispier skin.
Proceed to season and cook the turkey as desired.

Notes

Do not use table salt; it will over-salt the turkey.

Always fully cool the brine before adding to raw turkey.

For smaller cuts (breasts, legs), brine for 3–6 hours.

A cooler with ice can substitute fridge space if kept under 40°F.

Prep Time: 15 minutes
Cook Time: 0 minutes (brining only)
Category: Brine, Turkey Preparation
Method: Wet Brine
Cuisine: American