Incredible Turkey Brine
- PREP 48hrs
- COOK 10min
- TOTAL 48hrs 10min
Use this turkey brine for turkey with amazing flavor, soft and tender meat, and crispy skin. We highly recommend it for any turkey you’re preparing, from a whole bird to individual pieces like breasts and legs. For a whole turkey, we recommend brining for two days. If you’re using just turkey parts, a one-day brine is all you need.
You Will Need
1 (12 to 20 pound) turkey, thawed
2 gallons (7.5L) cold water
4.5 ounces (128g) kosher salt or good quality sea salt; see tips for volume measurements
¾ cup (160g) packed brown sugar
¼ cup (60ml) Worcestershire sauce or Pickapeppa sauce
1 tablespoon (10g) coarse ground black pepper
1 onion, quartered
2 whole bulbs garlic, cut in half
1 bunch fresh thyme
5 bay leaves
Directions
1Make the brine: In a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, Worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves. Bring to a simmer over medium-high heat and cook for 5 to 10 minutes or until the salt and sugar have dissolved completely. Allow the brine to cool to room temperature.
2Combine turkey and brine: Place the turkey in a lined 5-gallon bucket or a large, food-grade brine bag. Carefully pour the cooled, room-temperature brine over the turkey, then add the remaining 6 quarts (24 cups) of cold water. If using a brine bag, be careful to hold the sides of the bag so they don’t flop down as you pour—another set of hands is very helpful here!
3Brine for 2 days: Squeeze as much air as possible from the liner or bag and secure it shut to ensure the turkey is as submerged in the brine as possible (if the brine does not completely cover it, it’s okay). Place the bucket or brine bag in the refrigerator or an ice-filled cooler. Brine the turkey for two days. To ensure all areas of the turkey are fully submerged in the brine, flip it halfway through the two-day brining period.
4Remove and air-dry: After two days, remove the turkey from the brine. Do not rinse the turkey. Instead, pat it dry with paper towels and place it on a roasting rack set inside a rimmed baking sheet. Refrigerate the turkey, uncovered, overnight. This air-drying process is crucial for achieving crispy, golden-brown skin. The next day, roast your turkey in an oven preheated to 325°F (162° C) with our delicious turkey butter for an incredible result (use this turkey recipe).
Adam and Joanne's Tips
- Salt: Diamond Crystal salt flakes are fluffier and lighter than Morton’s kosher salt. For Diamond Crystal kosher salt: use ¾ cup + ½ tablespoon. For Morton’s kosher salt: use ⅓ cup + 2 ½ tablespoons.
- Brine bag: Place in a roasting pan to prevent spills. We recommend using a heavy-duty brine bag.
- Cooler: Check ice water temperature regularly to ensure it stays below 40°F (4°C).
- Crisp skin: For best results, air-dry the brined turkey overnight in the fridge. If you are out of time, pat dry before roasting.
- Pre-brined turkeys: Some store-bought turkeys are already pre-brined, injected with a solution of water, salt, and other flavorings. While most recipes would advise against brining these turkeys again, ours is different. We’ve intentionally developed a lower-salt brine that allows you to safely re-brine your turkey without the risk of it becoming too salty. You will still benefit from our brine and its savory flavor. If you are concerned, you can reduce your brine time to 1 day and still achieve great results.