This turkey brine recipe has been made over 10,000 times with 4.5 star review from 500 people and nearly 200 glowing comments. A juicy turkey recipe that rivals its dry brine counterpart.
Why Brine Turkey?
Simple brine for turkey can be as easy as dissolving salt in water or as complicated as a two-day process of an herb infused brine and then allowing for an air dry for the perfect, crispy turkey skin.
Is it worth it to brine a turkey? I think so! Many others would agree with me. While there lots of ways to keep your turkey moist and succulent, brining is probably the best way. It adds flavor from the skin to the bone- no rub or injection offers that.
What are the benefits? Brining infuses cells with moisture, helping it to stay buttery and juicy. Those same liquids will bring flavor to the meat.
Turkey Brine vs. Rub vs. Injection
Is it just me, or did brining a turkey not become a “thing” until a few years ago? Even a dry brine. The newest in turkey trends. What will be next?
- Turkey Rub– Great for seasoning right on the skin of the turkey, no marinating time needed. Just rub and go.
- Turkey Injection– Can be used in conjunction with the rub, but not brining. You literally inject liquid into the turkey. No need to let it sit. Create pockets of flavor and moisture.
- Brine– Bringing is the creme de la creme of turkey preparation, but also requires a bit of thinking ahead. It plumps the muscle fibers of raw turkey with moisture and flavor, but also takes a good deal of space and at least 24 hours. You can also try dry brining.
- Turkey Butter– Butter will help with browning on the outside, but keeping the turkey juicy and moist on the inside, but adding even more flavor.
After any of these preparations, you can roast, fry or smoke the bird.
One Glance Brine Specs (Chef Quick Start Guide)
One-Glance Brine Specs Chef Quick-Start
| Salt ratio | 1 gal water : 1 cup Diamond Crystal (or ½ cup Morton), optional ½ cup sugar + aromatics |
|---|---|
| Time window | 12–24 hours (12–14 lb turkey). Don’t exceed 24 hours. |
| Container | Non-reactive 5-gal vessel or brining bag in stock pot; cooler is fine if kept cold. |
| Food safety | Maintain brine at ≤ 40°F; do not rinse—pat dry thoroughly; cook to 165°F in breast, thigh & wing. |
Tips: Measure salt by brand (Diamond vs. Morton), fully submerge the bird, and dry the skin well for crispy results.
Turkey Brine Recipe Simple Ingredients
I set out to find a the best brine recipe ever for the juiciest turkey. The basics of a brine solution are using cold water and infusing it with salt, sugar (for browning and balance) and flavor. Here is a quick look at what I use as a base recipe:
- Paprika
- Chili powder
- Garlic powder
- Onion
- Fresh herbs
- Oregano
- Thyme
- Fresh garlic
- Brown sugar
- Bay leaves
- Kosher salt
Here are a few variations to customize your flavorful turkey.
- Orange Zest or Orange Slices
- Lemon Zest or Lemon Slices
- Carrots
- Fresh Parsley
- Celery
- Juniper berries
- Cinnamon Sticks
- Cloves
- Star Anise Pods
- Nutmeg
- Apple Juice or Apple Cider
- Fruit Juice
Through the process of osmosis, your bird will be infused with all the flavors added and give you succulent and juicy meat from the legs to the breast, bone to skin.
How To Make This Turkey Brine Recipe
Making it is easy, but do plan for enough time to infuse the water AND let it cool before submerging the whole turkey.
- Prep the turkey. Prep the actual bird, removing all of the innards and any super loose skin that might be dangling off. Set aside until the brine is ready.
- Prepare brine. Bring the water to a boil and then whisk in all of the seasonings and salt. Using hot water helps the salt dissolve and flavors to infuse the water. Allow to cool fully- putting the turkey in hot water will just cook it and we aren’t ready for that yet!
- Refrigerate. When brine has reached room temperature carefully transfer the liquid and the turkey.
- Do NOT Rinse. I used to rinse my turkey, but have since been advised to not do this. Instead, just pat the bird dry and then prepare your turkey according to desired recipe, but cut whatever salt the rub or butter calls for by half. .
How Long Do I Brine Turkey?
The short answer is overnight up to 24 hours and this is dependant on how large your turkey is. A bigger bird needs more time to soak.
Can You Brine a Turkey Too Long?
It is relatively hard to hurt the turkey, but yes, you can brine for too long. The result will be a tougher and salty bird. I recommend only 24 hours for a large turkey. For a super large bird you can push it a little longer. You have to find the sweet spot.
How Much Turkey Brine Do I Need?
You need about 1 gallon for every 10 pounds of turkey. This turkey brine is for a 12 pound bird, but then you also need to take into account the size of the vessel you’ll be using to let it sit- a large cooler needs a lot more space than a stock pot. Aim for the whole bird to be covered in the saltwater solution. Use enough brine to fully submerge the bird, discard the rest.
How to Store Turkey Brine
Where do I brine my turkey? There are three main ways people use:
- brining bag
- large pot
- cooler
- non-permeable roasting bag
Brined turkeys need to be stored at a temperature of ≤40°F while brining. For most, this will be a fridge, for some, this might be a back porch, deck or garage.
Jessica’s Personal Tips
- Use Large Grain Salt. Not all salt is created equal. Salts have different flavor profiles, chemical structures, shapes, ability to dissolve (although they all will eventually) and sizes, resulting in varying density.
One tablespoon of Kosher salt is not the same as one tablespoon of table salt. Make sure to use Kosher salt with larger crystals to get the correct salt to water ratio for brine, which is 1 heaping tablespoon of kosher salt for every cup of water or 1 cup for every gallon of water. I used Morton’s for this recipe. If using Diamond Crystal, double the volume.
- Add flavor. The types of flavor you can add to your easy brine are endless. For a simple brine recipe using just salt and water, there is no need to boil because the salt will dissolve regardless, but for more flavor, boiling is ideal to infuse water.
- How Make the Crispiest Turkey Skin. Because brining adds to much moisture and flavor, it also makes the skin super wet and prevents browned, crispy skin.
To get the best of both worlds, brine your turkey for 24 hours, then remove from brine and allow to dry out, uncovered, in the refrigerator for an additional 24 hours. If you don’t have time, simple dab dry with paper towels.
- Make turkey stock. And after you are all finished, save the bones to make Turkey Stock and Turkey Noodle Soup, the quickest and tastiest way to use up leftovers!
What Is The Best Salt to Water Ratio for Brine?
The typical ratio for brine is 1/4 cup of coarse kosher salt to every 4 cups of water. However, this doesn’t have to be exact. I also strongly recommend using only coarse kosher salt, which is less salty and has less sodium If using table salt, the volume needs to be reduced by at least half and could still be a little too salty.
Also note that different brands have different size crystals. I used Morton’s for this recipe. Use 1 cup Diamond Crystal or ½ cup Morton per gallon; they’re different grain sizes.
Brine For Turkey FAQs
If you are only using a few turkey parts or just a bone-in breast, you can cut the recipe in half. You can also use this to brine a whole chicken, pork chops and get this- you can even brine shrimp!
Also check out my holiday turkey breast recipes:
Stuffed Turkey Breast
Herbed Mayonnaise Turkey Breast
Orange Sage Roast Turkey Breast
Rub your brined turkey (after patting dry) with a compound butter or dry rub but reduce the salt in the recipe you use by half, stuff it with desired herbs and vegetables. Allow it to sit at room temperature for about 30 minutes before cooking.
Preheat oven to 325°F and follow the times below depending on whether it is stuffed and size. Place, breast side down in a roasting pan for the first half of cooking and up for the rest of the time.
Check with a meat thermometer to make sure it reaches an internal temperature of 175 degrees in the thickest part of the turkey. Then remove and allow to rest for at least 20 minutes before carving.
NO! This is raw meat and a marinade just like others. The brine can be easily contaminated and contaminate your food. Discard turkey brine after one use.
A thawed turkey is best, because if it is frozen, the brine doesn’t have a way to penetrate into the turkey. It is a little frozen, it is ok, but remember the ice left inside that still needs to thaw will dilute the brine, so compensate by adding a little more salt.
Here are my favorite turkey recipes:
Orange, Anise and Thyme Turkey
Juicy Roast Turkey
Paleo Turkey with Herb Rub
How to Cook a Thanksgiving Turkey
Maple Glazed Turkey with Bacon and Sage Butter
Leftover Turkey Recipes
Butter Cheesecloth Turkey
You can do whatever the recipe calls for after you remove it from the brining liquid. It that includes stuffing, then YES! Try one of our recipe for Rice Dressing, Sausage Stuffing or Bacon Wrapped Stuffing Muffins!
No. You risk oversalting the turkey. Basically it has already been brined.
Make it a Full Thanksgiving Dinner!
What do I serve with Turkey? Here are our our favorite Thanksgiving side ideas .
Turkey Brine Recipe
Ingredients
- 12 pound turkey
- 16 cups water
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 yellow onion , cut into quarters
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- 5 garlic cloves , lightly smashed
- 1/4 cup brown sugar
- 4 dried bay leaves
- 3/4 cup Morton's coarse kosher salt* , see note
- 4 cups Ice
Optional Add-Ins
- Orange Zest or Orange Slices
- Lemon Zest or Lemon Slices
- Carrots , cut into slices
- Fresh Parsley
- Celery , cut into small pieces
- Cinnamon Sticks
- Cloves
- Star Anise Pods
- Nutmeg
- Apple Juice or Apple Cider
Instructions
- Remove the plastic wrap, gizzard and neck from the 12 pound turkey. Rinse the turkey well with cold water and place into whatever vessel you are brining it in. Make sure you have enough space to place whatever you use into the refrigerator.
- Bring 16 cups water to a rapid boil in a large stock pot. Whisk in the 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon garlic powder, quartered 1 yellow onion, 2 sprigs fresh oregano , 2 sprigs fresh thyme , gently smashed 5 garlic cloves, 1/4 cup brown sugar, 4 dried bay leaves and 3/4 cup Morton's coarse kosher salt*. Also add any optional add-ins you might want. Reduce the temperature to low and simmer for 15-20 minutes. Remove from the heat, allow to cool slightly (approximately 10-15 minutes) then add 4 cups Ice.
- When the brine has reached room temperature carefully pour into brining bag (or whatever you are using to place it into the fridge) with the turkey (this is a two person job.) Tightly pull bag up around the turkey, forcing the brine to fully encase the bird. Twist the top around a few times and then tie tightly with twine. The whole bird should be submerged in liquid. Place in the refrigerator *or any location that is ≤40°F for 24 hours, 36 for extra large turkeys over 15 pounds. If the brine will not completely embrace the turkey you can rig it with other items. I used a small cup, shot glass and cheese grater to make sure the brine fully encompassed the turkey.
- Remove the turkey from the brine pat dry and then prepare your turkey according to desired recipe. Discard any unused brine. I used to rinse my turkey with cold water, I do not do this any longer as it is not what the USDA recommends. Pat dry and reduce the salt in any rud or compound butter by half.
- If you've tried this recipe, come back and give it a rating and tell us how it was in the comments or ratings.
Video
Notes
Nutrition
Could troubadour next steps? How do you cook the turkey? At what temp? How long? Covered or not? Thanks!
Hi Angela, I just added a quick guide and blurb on how to do a basic roast turkey. Let me know if you have any questions!
what size turkey is this recipe for?
Hi Caroline, I used an 18 lb turkey for this one, but it can accommodate any where from 12-22 pounds. If you find that the liquid doesn’t cover it when you place it in your bag/pot, just add additional cold water. There will be more than enough salt and spices to make it work.
thank you
when do u add the chili and garlic and other spices? does all that go in the water or is that a dry rub?
All into the brine.
This is my 3rd year to brine my turkey with your recipe. It’s my “go-to” for Thanksgiving as long as I am in charge of making the turkey!
Thank for stopping by to let me know Cynthia- you literally made my day! Have a happy Thanksgiving!
Hi Jessica I was just wondering if I could use this same exact recipe if I’m using a bone in Turkey breast and not a whole Turkey.
Of course! I would just cut the recipe in half. You can brine nearly anything. Same recipe also works for chicken.
where do you get brine bags?
Hi Bonnie, the grocery store usually sells them. Or you can use a giant stock pot!
Hi Jessica,
Does brining increase the sodium levels of the turkey? Member of family is on low sodium diet. After brining can you cook in a cooking bag?
Thanks,
Marilyn
PS. Happy Thanksgiving!
Hi Marilyn! It does raise the sodium, nature of the beast. However, you can still brine and reduce the amount of salt, rinse well to get excess off the skin and then cut the salt in whatever rub you use. You can certianly still cook in a bag!
If you don’t want to brine, you can always try injecting using a salt-free mix.
And Happy Thanksgiving! Tell Mark we say HI!
Do you use a rub even after you brine the turkey?
Hi Inga! I do, but you don’t have to.
Hello, this is my first time brining a turkey and I am extremely nervous as I am hosting thanksgiving dinner. I have read the turkey can end up being very salty and additional seasoning should not be added once the brining process is over , is this true? I wanted to add a lemon pepper seasoning and butter rub once the brining was over do you think this will be okay? I also read the turkey should not be rinsed after brining so I am really confused and I am not sure if I should rinse it or not. Thank you for your help.
Hi Sam. First of all, it will all be okay and you are going to make the BEST Thanksgiving turkey ever! Brining, by definition, is salt. However, salt is the only ingredient that really brings out the flavor in any food. Salt also plumps thing up. Brining can end up salty for people who don’t eat a lot of salt. I DO rinse mine before I season it and I DO use a rub that has salt. BUT you can use a rub and cut out the salt, or a portion of the salt. The good news is that if you cut out salt, you can always add seasoning at the table. You can also use a less saltier salt, like Maldon Sea Salt. I’m heading out for the day, but if you have any last minute “emergency” turkey questions, e-mail me at savoryexperiments@gmail.com .
I’ve never heard of a pre-injected turkey! If the injection has presumably been injected for a while, then there is no need to brine. I would still rub it with herbs, etc, but cut the salt in half. You can always add more at the table, but you can’t take it away.
When do you add the bay leaves?
When you boil the water. I’ll add that to make it more clear, Rosanna. Thanks for stopping by!
What was your portion (lbs) for one serving size???
I use 1.5 pounds per person. That doesn’t mean you’ll eat 1 1/2 pounds of meat, just estimate that for the size turkey you buy. Remember, it has bones, so you’ll toss most of it. Or make it into delicious stock!
How many pounds is the turkey for this recipe?
Remove the turkey from the frying pot, discard water? Do you thaw your turkey out in your frying pot? Is this what this means?
Hi Patricia! It was a mistake on my part- thank you for catching it! The recipe has been updated and is correct now. Happy turkey day!
Hi,
Happy Thanksgiving, thanks for the recipe.
I was wondering do you have to use a bag, or can you just put the turkey in a huge pot?
No need to use a bag- use a stock pot!
And happy Thanksgiving to you as well, Babette!
If you want also want to inject to make sure the breaAt doesn’t get dry, can you use the brine to inject?
You can use brine as inject, but the not the used, brine- save some on the side and use it. But there is also an injection recipe in the recipe info.