Turkey Brine Recipe: Juicy, Flavor-Packed Bird Every Time
The best turkey brine recipe and step-by-step instructions for how to brine a turkey for roasting, smoking, or frying. This flavorful mix ensures your turkey turns out juicy, seasoned, and perfect for your holiday table.
- Prep Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 1 day 11 hours 20 minutes
- Yield: 10 people
- Category: Main Course, Main Dish
- Method: Brining
- Cuisine: American
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
- 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
1. Remove the plastic wrap, gizzard, and neck from the 12-pound turkey. Rinse the turkey well with cold water and place into the brining vessel. Make sure it fits in your refrigerator or another location at or below 40°F.
2. Bring 16 cups water to a rapid boil in a large stock pot. Whisk in paprika, chili powder, garlic powder, onion, oregano, thyme, garlic cloves, brown sugar, bay leaves, and kosher salt. Add any optional flavorings you’d like.
3. Reduce heat and simmer the brine for 15–20 minutes. Remove from heat and let cool slightly for 10–15 minutes. Add 4 cups of ice to help bring the brine to room temperature.
4. Carefully pour the cooled brine into a brining bag with the turkey. Tightly pull the bag up around the turkey, forcing the brine to fully encase the bird. Twist and tie the top with twine. Ensure the turkey is completely submerged.
5. Place the brining turkey in the refrigerator or another area that stays at or below 40°F for 24 hours, or 36 hours for turkeys over 15 pounds.
6. If the turkey floats or brine doesn’t fully cover it, use small weighted objects to keep it submerged.
7. After brining, remove the turkey and pat it dry. Do not rinse. Discard the used brine. Reduce salt in any rub or compound butter by half before cooking.
Notes
Use 1 cup Diamond Crystal kosher salt or 1/2 cup Morton’s per gallon of water; salt grain size matters. Pat the turkey dry after brining and skip rinsing, per USDA recommendations. Perfect for roasting, smoking, or frying. Make sure to brine in a cold environment (≤40°F).
Find it online: https://cookingwithramsay.com/turkey-brine/