Ingredients

1 gallon water

1 cup kosher salt

1/2 cup brown sugar

1 tablespoon whole black peppercorns

1 tablespoon dried rosemary or 2–3 sprigs fresh

1 tablespoon dried thyme or 2–3 sprigs fresh

2 bay leaves

5 cloves garlic, smashed

1 large onion, quartered

2 oranges, sliced

1 lemon, sliced

1 tablespoon crushed red pepper flakes (optional)

1/2 cup apple cider vinegar or apple juice (optional)

1 gallon cold water or ice

1 whole turkey (12–16 lb), thawed

Instructions

Step 1: In a large pot, bring 1 gallon water, kosher salt, brown sugar, black peppercorns, rosemary, thyme, bay leaves, smashed garlic, quartered onion, sliced oranges, sliced lemon, and optional crushed red pepper flakes and apple cider vinegar or apple juice to a boil, stirring until the salt and sugar dissolve.

Step 2: Let the brine cool completely, then stir in 1 gallon cold water or ice to dilute and chill the mixture.

Step 3: Submerge the thawed turkey in the brine using a brining bag, bucket, or cooler. Make sure the turkey is fully covered by the liquid.

Step 4: Refrigerate or keep the turkey in a cooler, brining for 12 to 24 hours to allow the flavors to infuse and the meat to retain moisture.

Step 5: Remove the turkey from the brine, rinse it well under cold water to remove excess salt, and pat dry thoroughly with paper towels.

Step 6: Roast your turkey according to your preferred method. Avoid adding additional salt since the brine has seasoned the bird.

Step 7: Let the turkey rest for 20 to 30 minutes after roasting before carving. This helps the juices redistribute for a moist, tender result.

Tips & Variations

Use fresh herbs when possible for a brighter flavor, but dried herbs work well too.

For extra flavor, try adding a cinnamon stick or cloves to the brine.

If you don’t have a large container, you can halve the recipe and brine a turkey breast or smaller bird.

To avoid a salty crust, rinse the turkey well after brining and pat it dry completely before roasting.

FAQs

How long should I brine a turkey?

Brine a 12 to 16-pound turkey for 12 to 24 hours. Brining for less than 12 hours may not impart enough flavor, while over 24 hours can make the meat too salty or change the texture.

Can I reuse the brine?

It’s not recommended to reuse brine because it contains raw turkey juices that can harbor bacteria. Always prepare fresh brine for each use to ensure food safety.