Description

This Juicy Turkey Brine recipe infuses your turkey with deep flavors and moisture, ensuring a tender, flavorful roast every time. The brine combines kosher salt, brown sugar, aromatic herbs, spices, garlic, citrus, and optional apple cider vinegar or apple juice to enhance the bird’s natural taste. Perfect for preparing a 12–16 lb turkey that remains juicy and succulent after roasting.

Ingredients

Scale

Brine Base

1 gallon water
1 cup kosher salt
1/2 cup brown sugar

Herbs and Spices

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
1 tablespoon crushed red pepper flakes (optional)

Citrus

2 oranges, sliced
1 lemon, sliced

Optional Additions

1/2 cup apple cider vinegar or apple juice (optional)
1 gallon cold water or ice

Main Ingredient

1 whole turkey (12–16 lb), thawed

Instructions

Prepare the Brine: In a large pot, bring 1 gallon water, kosher salt, brown sugar, herbs, spices, smashed garlic, quartered onion, sliced citrus, and optional apple cider vinegar or apple juice to a boil, stirring until all solids have dissolved completely.
Cool the Brine: Remove the pot from heat and allow the brine to cool completely to room temperature, then stir in 1 gallon of cold water or ice to dilute and chill the mixture thoroughly.
Submerge the Turkey: Using a brining bag, bucket, or cooler, fully submerge the thawed turkey in the cold brine solution ensuring the bird is completely covered for even flavor infusion.
Brine Time: Refrigerate or keep the turkey in a cooler submerged in the brine for 12 to 24 hours to allow the flavors and moisture to penetrate the meat.
Remove and Rinse: After brining, remove the turkey from the brine, rinse it well under cold running water to remove excess salt and flavorings, then pat it dry thoroughly with paper towels.
Roast the Turkey: Roast the turkey using your preferred roasting method, such as oven roasting, without adding any additional salt to maintain the perfect seasoning balance.
Rest the Turkey: Let the cooked turkey rest for 20 to 30 minutes before carving to allow juices to redistribute, resulting in juicy, tender slices.

Notes

Ensure the brine is completely cooled before adding the turkey to prevent bacterial growth.
Avoid adding extra salt during roasting to prevent over-seasoning.
Adjust brining time depending on turkey size — avoid exceeding 24 hours to prevent overly salty meat.
If a cooler is used for brining, add ice as needed to keep the temperature around 40°F (4°C).
Patting the turkey dry after rinsing helps achieve crispy skin when roasting.

Prep Time: 10 minutes
Cook Time: 0 minutes (brining time not counted as active cooking)
Category: Poultry
Method: No-Cook
Cuisine: American

Keywords: turkey brine, turkey brining, juicy turkey, holiday turkey, Thanksgiving brine, turkey marinade