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Best Turkey Brine Recipe

This turkey brine recipe has been made over 10,000 times with 4.5 star review from 500 people and nearly 200 glowing comments. I think you found a winning recipe for your Thanksgiving turkey.

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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.

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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.

Benefits of Brine For Turkey

There are so many benefits to brining turkey, but two biggest are flavor and texture. Because turkeys are generally a larger bird, they need to slow roast and it can be challenging to keep the meat moist during the process.

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.

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After any of these preparations, you can roast, fry or smoke the bird.

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 and flavor.

What is the ratio of salt to water for turkey brine? 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:

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 to wherever you plan to store it. Place in refrigerator for 24 hours. *
Rinse. Remove the turkey from the brine and rinse with cold water, this removes excess salt solution 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?

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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.

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.

How to store Turkey Brine

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.

Turkey Brine Recipe Simple Tips

Follow these tips to ensure your brining process yields the best turkey for your Thanksgiving Day.

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. Make sure to rinse the bird with cold water after brining.