Thanksgiving turkey recipes have sure come a long way. Thanksgiving dinner, in general, has come a long way!
What Does Brining Do?
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.
Brine vs. Rub vs. Injection
Is it just me, or did brining a turkey not become a “thing” until a few years ago? 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 every fiber of turkey with moisture and flavor, but also takes a good deal of space and at least 24 hours.
After any of these preparations, you can roast, fry or smoke the bird.
Best Turkey Brine Recipe
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 and flavor.
The general rule is 1 cup of salt for every gallon of water. Yes, the type of salt does matter- use a large, coarse grain salt, either Kosher or sea salt. If you are using a small grain salt, cut the amount in half, here there such a thing as too much salt. Other ingredients include:
- Paprika
- Chili powder
- Garlic powder
- Onion
- Oregano
- Thyme
- Fresh garlic
- Brown sugar
- Bay leaves
- Kosher salt (I like Diamond Crystal)
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
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.
Make It!
- 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.
- 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!
- When brine has reached room temperature carefully transfer the liquid and the turkey to wherever you plan to store it. Place in refrigerator for 24 hours. *
- Remove the turkey from the brine and rinse with cold water, this removed excess salt so it won’t be too salty. Pat dry and then prepare your turkey according to desired recipe.
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. Brining a turkey for too long will make it too salty and the texture tough and spongy. You have to find the sweet spot.
Where to Store It
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. Make sure you have enough brine, but if you have too much, just get rid of the rest of the water.
Where do I brine my turkey? You can most likely have some something to brine a turkey in at home. There are three main ways people use: a brining bag, a large pot or a cooler. You can also use a roasting bag as long as it isn’t permeable.
Tips for Brining Turkey:
- Wet Brine. This technique is called wet brining. A wet turkey brine adds moisture to your turkey- nearly an entire pound of it for a 12 pound bird. The only downfall to wet brining a is not getting crispy turkey skin, but we have a solution for that below. You can learn more about a dry brines too.
- 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.
- 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.
- How to 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!
More questions you might have….
How to brine turkey parts or how to brine turkey breast? I bet you will guess this answer! The same way you brine a whole turkey! If you are only using a small amount, you can cut the recipe in half. You can also use this to brine a whole chicken.
Also check out my holiday turkey breast recipes:
What is a basic roasting recipe? Rub your brined turkey (after rinsing) with a compound butter or dry rub, 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 temperture of 175 degrees in the thickest part of the turkey. Then remove and allow to rest for at least 20 minutes before carving.
Can you reuse turkey brine? 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.
Can you brine a turkey when it is frozen? 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.
Do you have recipe for roast turkey? 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
Also check out our LONG lists of Thanksgiving Appetizers and also desserts!
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How to Brine a Turkey
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 coarse kosher salt
- 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. 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 of water to a rapid boil in a large stock pot. Whisk in the paprika, chile powder, garlic powder, onion, oregano, thyme, garlic cloves, brown sugar, bay leaves and kosher salt. Also add any optional add-ins you might want. Continue to boil for 15-20 minutes. Remove from the heat, allow to cool slightly (approximately 10-15 minutes) then add 4 cups of 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 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 refrigerator for 24 hours. *
- Remove from brine and rinse with cold water. Pat dry and then prepare your turkey according to desired recipe.
- 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
- 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.
Nutrition
I didn’t know that you couldn’t reuse turkey brine. I need to get some seasoning for my chicken. I’ll have to consider getting something that works for salmon as well. https:
I followed this brining recipe exactly and it was the best Turkey that I have ever made. I put it in a garbage bag since I didn’t have a brine bag. This is note my Turkey recipe. Thank you so much.
And thank you for coming back to let us know. Happy holidays!
I’ve made this recipe the last two years for thanksgiving and my friends and family are obsessed and now I’m always in charge of the turkey. It’s soooo good, the meat falls off the bone and is so moist and delicious. I barely use any seasoning and the brine is enough.
Yay! We love to hear that and thank you for coming back to let us know.
Absolutely delicious brine! Turkey was juicy and flavorful without being salty!! Everyone raved about the deep-fried turkey! Not much but the carcass left! To basic recipe I added some optional add-ins: Orange slices, lemon slices, baby carrots, fresh parsley, celery and apple cider. I added fresh parsley, sage and thyme leaves. Brined for 24-hours and then set out to dry a bit before frying. This will now be my only brining recipe for Thanksgiving!
Yay! Thank you for coming back to let us know and happy holidays!
I found this brine recipe the first year that I was in charge of cooking the Thanksgiving turkey. I have now been using this recipe every year. It is AWESOME and my family raves about how juicy the turkey is every year!!! <3
Yay! Thanks for coming back to let us know and happy holidays.
I have done this recipe three years in a row now. I love how juicy my turkey comes out. I get rave reviews every year. This has been added to my routine.
Yay!!! And thank you so much for coming back to let us know! Happy Thanksgiving!
After brining the turkey and letting it sit in frig to dry some of the skin do I cover the turkey with foil to bake it or do I leave it uncovered and put butter or oil on it.Ty
Hi Cheryl, you can cook it any way you’d like! Foil, butter, oil- although if you are trying to crisp up the skin, I would advise against the foil, which traps moisture and will undo all of the hard work you put into the crispy skin. There are a few different ways to cook it with recipes in the post.
My biggest savior with cooking has been a meat thermometer. I got a pretty inexpensive one the stays in the meat while cooking and has an alarm once you hit the set temperature.
I agree!
I made this brine with just a couple omittions and modifications. Far best the the most amazing turkey I’ve ever enjoyed!
Yay!!!! That is what we like to hear! Happy holidays!
Hi! So I’m doing this recipe for the first time and am so excited! I am a little late to the brining game for this year so it’ll only be brined for about 12 hours.. should I baste the turkey during cook time since it won’t be brined for the 24 hrs? TIA
Hi Melissa, I’m sorry I’m just getting back to you! Even 12 hours will be a good start. You can also baste it if you’d like. I hope it turned out well!
I did this last year and doing it again this year (2020). First and last brine recipe I will ever use. It was a hit!!
I tried this recipe last year (doing it again in 2020) and my whole family loved it. Thank you so much, Happy Thanksgiving!
Woohoo! Thanks, Happy Thanksgiving!
Thank you, Edith, and happy Thanksgiving!
I’ve been using this brine recipe the past two years, this will be the third and every year our friends can not wait to have my turkey. Last year I made two 25lb turkeys and they were both gone. I can’t seem to keep leftovers ☺️.
I add some extras of my own but for the most part this is THE brine for Thanksgiving. I’ll never do anything else! Thank you so much!
Sharline, you made my night! It is comments like this why I keep doing what I do. Thank you and have a very happy Thanksgiving.
Hi- my sister had a turkey processed for me on Friday, today is Sunday and I want to do your brine. But Thanksgiving is not until Thursday- so by the time this is done drying Monday mid morning – I’m not sure if I should freeze it for 2 days and pull it out Wednesday morning or if it would still be safe in the fridge- it would be a total of 6 days after processing 😬
Hi Deanna! Don’t freeze it- it won’t have time to thaw and brine before Thursday. If it is fresh, it should be fine. Start brining it on Tuesday, take it out of the brine on Wednesday night, rise it well and then let it sit in the fridge uncovered until you are ready to cook it Thursday. This way you’ll get juicy meat, but the skin will dry and get crispy.
I used this brine recipe last year and everyone loved it. Now I’m back every year to use the same recipe.
Thank you! Happy Thanksgiving!
I have been roasting turkeys for 30 yrs. my husband wants to try brining this year. 2 concerns: 1. I like to stuff the bird- will it be too salty to do that? 2. I always use the drippings for gravy- will it be too salty?
Hi Michele! Nope and nope because you are going to rinse the bird, inside and out, before you stuff it and roast it. You’ll be just fine 🙂
My daughter bought a 30 lb Turkey how long should we soak it in the wet brine for and how long should it take to cook?
Hi Shelley- that is a BIG bird! General rule is to roast it for about 15 minutes per pound unstuffed or 20 minutes per pound for stuffed. Either way, the meatiest part of the turkey needs to register at 160 degrees. That turkey is going to take a long time to cook!
Same for brining, since it is so large. I’d brine it in a cleaned out cooler and for 36 hours.
The 30 lb Turkey turned out great thank you for all your tips they worked great Resized_20201011_171916.jpeg
Great! Glad you loved it!
I used this brining recipe at Thanksgiving this year. We fried the turkeys (two) and they turned out fantastic! My 26 your old son couldn’t stop talking about the wonderful flavor of the skin.
I must say I used brining bags and it was a little difficult to keep all of the turkey covered with the brine.
I followed your instructions to brine for 24 hr then dry in frighted open for 24 hrs.
The optional add-ins I used were lemon and orange slices carrots and parsley
Yay!!! We love to hear that!
Although you don’t care for turkey I think you’ve done a great job in teaching us how to prepare it correctly! This is the perfect way to cook it up!
I SO agree about brining. It really does make all the difference in how juicy the turkey comes out. I even keep a Home Depot bucket dedicated for turkey brining. Love all your tips – super helpful!
I LOVE it!!! Thank you for an amazing recipe! My turkey is so juicy, soft and delicious!? Can I use this recipe with a lamb?
I would think so, but I haven’t tried it. Give it a whirl and let us know how it was!
I used this recipe on my Friendsgiving turkey. I cooked the turkey at a high temp for 30 mins to seal in the juices then turned it to low. It was the juiciest turkey I’ve ever cooked. Everyone loved it!
Yay! We love to hear that!
D.o you have to cook the turkey right after you take it out of the brine? Are can you rinse it then add your rub and put it back in the fridge until you are ready to cook it? I put it in the brine last night. If I rinse it can I wait until thanksgiving day to cook it.
Hi Janice, You can totally wait. Some people even prefer to do it that way so the skin gets nice and crispy.
Do you have to cook the turkey right after you take it out of the brine? Are can you rinse it then add your rub and put it back in the fridge until you are ready to cook it?
Excellent!! We had our Thanksgiving on Saturday because mom and dad (us ) are going to be out of town for Thanksgiving my family thought this recipe was excellent excellent excellent the daughter-in-law even asked for the recipe ~ daughter just called for the recipe that’s what I call excellent!!
Family tradition from now on !!!
Yay!!!! That is what I LOVE to hear! So happy you had a fabulous holiday.
Hi and thank you so much for the very detailed recipe! I’d like to wet brine our turkey with your recipe for 24 hrs then keep it dry for 24 hrs to get crispy skin. Do I have to rinse the turkey then keep it for 24 hrs to dry or rinse it when it’s ready to get cooked?
Thanks,
Azar
Hi Azar- rinse, then dry. You want the skin to be super dry when you cook it.
Hello, if I am prepping for a 24lb turkey, do I just double the brining recipe including the salt? Thank you I’m advance for your response.
Also, I just read that the recipe is for a turkey anywhere from 12-22lbs, so I’m concern on doubling the recipe now. You mentioned for a smaller turkey, brining time is minimum 24 hours. How long do you suggest for a 24lb turkey? Thank you so much! I am excited to try this recipe. If successful, we will continue it for Christmas as well 🙂
Hi Martha- you’ll still be okay at 24 hours, but you can go a little longer if you want.
Yep- you might not need all of the liquid, but you are better off making more than not having enough. It will be dependent on the size of your turkey and the size of the vessel you are going to brine it in.
I have used this recipe in years past with great success. Everyone loves my turkey and how juicy is ends up. I want to use this recipe again but this year I am doing a bigger turkey 21#, should I double the brine recipe?
You can certianly double the brine and then just as much as you need when you submerge the larger bird! And we are so glad you love this recipe 🙂
Great guide! Everything you could ever want to know. Bookmarking for Thanksgiving!
We have a big family when it comes to Thanksgiving – if everyone shows up it’s 40+ people. So when they all loved my turkey last year, you know it was great. I used this brining method, and it was nice and juicy. I’ll be doing it again this year and just wanted to thank you for the recipe & the happy family!
Love the flavors of this brine! I really like it made with the Orange and lemon. Great flavor addition.
Hello! I am in charge of the turkey this year for Thanksgiving and want to give this brine a try! I was planning on making it the night before, carving, and reheating in a Nesco the day of. Will the turkey dry out if done this way? Any suggestions on how to keep in moist?
Any time you reheat a turkey, it will get a bit drier, however if you brine it, it will be LESS dry than if you didn’t. I’d add some liquid (just a small amount of white wine, turkey broth or just water) while reheating to add more moisture back into the bird.
Thanksgiving 2018…This is the best recipe to brine or season or add an awesome flavor to your turkey. The first time my family could not stop talking about “THE TURKEY” . PEOPLE U MUST TRY THIS. Lots of Ingredients but well worth it.. THANKS this is the one!
Thank YOU for coming back to let us know. Comments like this make us smile and keep us making fabulous recipes! Happy holidays!
I’d like to ask a question, if I may? I’d l8keto know if the Reynolds Turkry cooking bags are the same thing as brining bags? It just seems to me that they should be. I have used a cooking bag every year for my a Turkey and it has been just delicious every time. Juicy, very well cooked, brown. It’s so easy, I can’t imagine any other way! But please I would like to know if they are the same.
Hi Carol- excellent question! Although I have never compared the two, I would think they would be very similar. Although brining bags aren’t oven safe and would most likely melt if put in the oven. Using a turkey cooking bag is also an excellent choice for a succulent bird! I think some people feel they might sacrifice crispy skin with a bag since it essentially steams the turkey. In a pinch, you could totally brine with a cooking bag, but I wouldn’t recommend cooking in a brining bag.
This is the BEST brine recipe I have ever used! The turkey was so moist and juicy
Thanks for coming by to let us know, Jackie!!!
I used this recipe when hosting my first Thanksgiving last year. It has so many tip and tricks and the recipe is perfect. The turkey came out so well I’m on hosting duty again this year. Excellent recipe!!
Noelle, Thank you for stopping by to let us know! Comments like these are what fuels us to keep making more. Have a happy Thanksgiving!
Jessica, my Turkey is still somewhat frozen would it be okay if I cold water thawed it for a little and then put it in the brine….its 14.4 pounds. Thank you
Hi Tabetha! You certianly can. While it is ideal for the turkey to be 100% defrosted, it isn’t going to harm it to put it in while still a little frozen. It will just add a little water to the brine, so maybe add a tiny bit more salt to compensate. Happy Thanksgiving!
I’m giving this a try this year. I will let you know how it turns out!
Renay Morgan
Hello, Do you cook in a cooking bag?
Hi Thea,
Do you mean how to brine in a brining bag or how do you cook in a cooking bag? If you use a brining bag you just put the turkey and the cooled brine in the bag and it is just the vessel to hold it all. If you are cooking in an oven bag, it really depends on the recipe and size of your turkey and I can’t give you exact instructions unless I know those factors.
Jessica
Question, does your turkey need to be fully thawed before brining? And If so, how long do you have till it should be cooked? I don’t want to wait 4 days to fully thaw and brine for another 24 hours, just worried that the meat will go bad even though it’s kept in fridge. I’m basing this off a 20lb turkey. Thanks! ????
I April. I would recommend your turkey being nearly thawed or thawed. The whole concept of brining is that the liquid absorbed into the turkey and it is frozen, it can’t do that. The national agriculture associate reports that you can keep your turkey in the fridge for up to 2 days after it being fully thawed and before cooking.
I am confused by various recipes, should the bird be washed after leaving the brine before roasting? I brined a chicken with lemon, tangerine, bay leaves, garlic, salt, sugar and water and following the recipe I did not rinse the chicken, it was so tender and juicy but salty. So should the brine always be washed off?
Hi Karen, There are so many ways to brine! I always rinse the items I’m brining to get the salt residue off. The meat should have absorbed enough flavor and salt to be flavorful and moist.
I have been brining Turkeys for years, a recipe given to me by a chef in Chicago, and have never done it any other way, why would you, if it’s Good leave it alone! Just remember, after Brining, you Must rinse off as much of That saltybrine as possible, I place under the faucet and wash in and out throughly, pat dry, if you don’t, you can expect to have a Salty Bird. I like to dry out a day as well, to get that skin has crispy as possible ! If you do this correctly you will never need or want to try anything else, because it will be as juscy and tasty as any Bird you will ever try, ALL THE BEST !
Thank you, Chef Jose! Cheers!
The only adjustment I made to the recipe was adding a half gallon of apple cider.
I made a 13 lb turkey for my thanksgiving dinner at work using this recipe and it was a huge hit! It will be my forever recipe! Hopefully one day I’ll have it memorized.
Hi, did you use apple cider vinegar or just apple cider juice? Thanks!
Omg! This was the best turkey I have ever had! This will be a life time favorite! Typically, I only like dark meat, but with this recipe, the breast soaked up all the flavor and is the best part!
I’m so glad you enjoyed it!!!
Hi there! You said that you brine for 24 hours, pat dry and in refrigerator for another 24 hours before cooking? In the recipe it says brine for 24 hours then cook after? Would it be ok to brine for the 24 hours then cook immediately after?
Hi Chris, yes, you can cook right after the 24 hour brining- it is just an option for crispier skin. Happy turkey day!
Oh ok thank you so much! ????
How many cloves orange zest nutmeg etc do I add??? It doesn’t say the measurements
What if I don’t have sprigs of Rosemary or thyme I already have them peeled how much of that do it put ??
I have been brineing for over ten years, it is the only way to do a turkey. I found the concept on the Food TV channel. They suggested 1 cup of salt and one cup of sugar to a large pot of water, put on the stove, heat a stir until salt and sugar have disolved. I then added some ice to cool it down and them put the mixture in a 5 gallon bucket you can get from Home Depot. I rinsed the turkey, removed the giblets, and put the turkey in the bucket and added more cold water to cover and then covered it with ice to keep it cold for about 24 hours. I live in a northern state so could leave it in the garage and it was kept cold. I will try the Kosher salt this year.
I use a roaster with a rack to keep the turkey out of it’s juices when it cooks. I remove the turkey from the brine, dry the out side with paper towel, rub olive oil on the exterior skin and put on the rack with the breast side UP. I also tie the legs and wings to the side of the bird.
I put the turkey in a 500 degree oven for the first 30 minutes and then turn down the oven temperature to 325 and leave in the oven for the balance of the time necessary for the size of turkey. You DO NOT need to baste, DO NOT turn over the turkey, DO NOT stuff the turkey, Do the dressing separately. The reason for the first 30 minutes at 500 degrees is to brown the skin and then it will hod the moisture in the bird for the most juicy white meat you have ever had and of course more favor, because the salt has soaked into the meat during the brine. FYI: Most of the salt will gown the drain when you take the turkey out of the brine. The first 30 minutes at 500 degrees makes a world of difference.
Remove the turkey from the oven, and let rest for at least 30 minutes before carving. In the mean time I take the juices and fat from cooking, separate the turkey fat from the juice, put the fat back in the bottom of the roadster with an equal amount of flour and cook the roux for a couple of minutes and then whisk in the juices and more water if necessary to make the gravy. I also pre cook the giblets, cut them up into small pieces and add them to the gravy. Season if necessary.
Many years ago I stopped carving a turkey at the table. I now do in in the kitchen. I use a boneing knife to cut the breasts from the bird, the slice the breasts, against the grain, and place it on a serving platter along with the dark meat and wings. If someone wants a leg they can ask for it. The person who usually carves the turkey at the table usually does this once a year and has no idea how to do it. Save the poor man the embarrassment.
I have always liked to cook, was an Army trained cook, cooked more meals than most house wives ever will in their life time and have cooked more turkeys than I care to remember. I have tried all the different methods and have found that brine is only and simple way to cook a turkey perfectly, moist and flavorful and looks like on of those turkey in the magazines. , .
Sounds delicious! Thanks for sharing your expertise!
So this is all you use, salt and sugar?
Thank you
Good morning jessica,
Thanks for your time and the recipe, greatly needed and appreciated. I always gets hard time cooking the turkey. I stay away from it. However, after seeing your recipe I would like to give a one more try this year! To cook the turkey, you need to covered all, all cook uncover, for how long would you covered, if you do?
Hi Damatis! You can do this! Turkey isn’t nearly as intimidating as people make it out to be. You can cook it covered or uncovered, that is really dependant on the recipe you pick. I typically leave mine uncovered because I love a good crispy skin! If you scroll all the way down in on this page, there is a basic turkey recipe with a way to figure out how long to cook your bird! Good luck!
Can you smoke this as well
You sure can! I’ve never smoked my own turkey, but that sounds super tasty with this brine.
I have been brineing and smoking my Thanksgiving turkey for years. The best brine that I have found is using kosher salt with a mulling spice mix with water and applejuice or cider. The best wood chips is Applewood. During the last 30 mins for roasting I baste with either pure maple syrup or honey.
That sounds delicious! I like the addition of cider!
Does the recipe call for regular table salt or are we supposed to use kosher? Thanks!
Kosher!
Do I add all the dry ingredients to the boiling water? In the instructions it only say salt and paprika.
“Salt through paprika” so yes 🙂 Happy Thanksgiving !
Do you add ALL ingredients… or just paprika and salt while brining? Is the rest of the ingredients for something else? Like preparing turkey AFTER brined?
Add all the ingredients to the brine. If you want to rub the turkey with herbs and spices, do it after brining and that is another recipe.
Hi!! 🙂 Does the chili powder and cayenne pepper leave a profound taste once the turkey is done? I dont want it to have a “chili” flavor. Thank you 🙂
No- not overwhelming by any means. It doesn’t taste like chili at all! Just a little smoky, if you will.
Hi I am going to use this Brine this year. Does the Chili powder make the turkey Spicy at all? I have someone that cannot handle any spiciness
No, it is pretty mild. But if you are concerned, you can omit it.
Thanks for this. I bought a bring kit for 8.99 at the store. So I am using their spices, bag etc. I read you can brine the turkey for two days. I put it in to brine last night should it be OK until tomorrow morning? Thank you. Happy Thanksgiving. Jan
Oh yes! Especially when you have a large bird- the more time the better! I would say 24 hours is a minimum for a 14 pounders- anything larger, the more time, the better!
Yes, as long as brine water remains cold. You may have to add more ice. If it’s in your fridge your good.
Trying this now!!! Pretty excited 🙂
Yippee! Let me know how you like it 🙂
If I don’t have dried onion can I just mince up a regular onion?
Sure can!
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.