Turkey Brine Recipe

Course: Main Course, Main Dish

Cuisine: American

Keyword: brined turkey, citrus turkey brine, cooler brine turkey, how to brine a turkey, juicy turkey, no rinse after brine, thanksgiving turkey, turkey brine ratio, turkey brine recipe, turkey brine time, turkey food safety, wet brine turkey

Prep Time: 2

Brining Time: 1 9 20

Total Time: 2

Servings: people

Calories: 579kcal

The best turkey brine recipe and step-by-step instructions for how to brine a turkey for roasting, smoking or frying.

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Equipment

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

*Use 1 cup Diamond Crystal or ½ cup Morton per gallon; they’re different grain sizes.

Nutrition