Turkey Brine Recipe

Making this easy turkey brine recipe is the first step to making the most moist turkey that anyone has ever had. Our slow cooker whole turkey can get dry if you don’t start with this easy brining process.

Following these easy steps helps the turkey to retain moisture during the cooking process. So if you are making our Christmas turkey, spatchcock turkey recipe, or grilled turkey use this wet brine to impress family and friends this holiday, and check out my tutorial on how to carve a turkey.

Why We Love This Recipe

After testing different ways to prepare turkey over the years, brining is the method that consistently gives the best results. The turkey stays juicy, flavorful, and tender, even when serving a large holiday crowd.

• Helps prevent dry turkey
• Adds flavor throughout the meat
• Easy to prepare with pantry ingredients
• Works for roasting, smoking, and grilling
• Perfect for Thanksgiving and Christmas
• Great for large turkeys
• Family-tested holiday favorite

Ingredients

• Kosher Salt – For best results, we recommend using kosher salt
• Water – We have added in Apple Cider with the water for even more flavor
• Sugar – Substitute with brown sugar
• Honey – We like using pure raw honey
• Black Peppercorns – Using whole spices makes the taste so much better. For a deeper, warm spice flavor, add in a cinnamon stick or 1 teaspoon of allspice berries
• Herbs – We used dried thyme and rosemary, but you can use fresh herbs if you prefer. We have even added rosemary sprigs.

Equipment Needed

• Large stockpot
• Brining bag or a food-safe bucket
• Large container or cooler big enough for the turkey

Turkey Brining Timeline

• 2 to 3 days before cooking – Thaw the turkey completely in the refrigerator.
• 1 day before cooking – Prepare the brine, let it cool, and add the turkey.
• Cooking day – Remove the turkey from the brine, pat it dry, and let it sit uncovered in the refrigerator if time allows.
• Before roasting – Bring the turkey out while the oven preheats, then cook as directed.

How to Make Turkey Brine

This brine recipe is enough for a 12 to 16 pound turkey. If your turkey is larger, increase all of the brine ingredients by the same amount so the turkey is fully covered.

Step 1 – In a large stockpot, combine 4 cups of the water with the salt, granulated sugar, and honey. Heat over medium-high heat, stirring until the salt and sugars dissolve completely.

Step 2 – Remove the large stock pot from the heat and add the peppercorns, dried thyme, dried rosemary, and bay leaves.

Step 3 – Add the remaining 12 cups of cold water. Stir and let the brine cool completely.

Step 4 – Place the turkey in a large brining bag or a container large enough to hold the turkey and brine.

Step 5 – Pour the cooled brine over the turkey, making sure it’s completely submerged.

Step 6 – Seal the bag or cover the container and refrigerate for 12-24 hours.

Step 7 – Before cooking, remove the turkey from the brine, rinse it thoroughly under cold water, and pat it dry with paper towels.

Step 8 – Discard the brine after use.

Expert Tips

• Rinsing Turkey – Don’t skip rinsing the turkey after brining. This removes excess salt from the surface.
• Crispier Skin – Make sure to pat the turkey very dry after rinsing and refrigerate it uncovered overnight before roasting.
• Table Salt – If you’re using table salt instead of kosher salt, reduce the amount to ¾ cup.

How to Use Leftover Turkey Brine

Any turkey brine that has come in contact with the turkey will need to be discarded. But if you did not use all the turkey brine, then use it for other cuts of meat.

This turkey brine can be used on our oven baked chicken breast recipe, grilled chicken tenders, baked pork chops, and even a slow cooker pork tenderloin.