Every year I test, and test and test recipes for Thanksgiving. But not my turkey brine recipe. It’s perfect, and I use the same one every single year regardless of how I make my bird.
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Whether it’s roasted turkey or turkey in a slow cooker, I use the same brine on both of them.
There’s nothing quite like a perfectly cooked turkey and that 100% starts with a turkey brine. You CANNOT skip it. Trust me, I’ve tested enough to know that it really is a game changer.
Turkey Brine Basics
Brining a turkey needs two specific ingredients and then the remaining ingredients vary based upon your own individual recipes.
- Liquid- Your turkey breast (or whole turkey) will sit in a liquid anywhere from 8-24 hours. The kind of liquid does in fact make a difference as they will help to flavor the meat. Brining, as well as marinating, is not made to soak into the center of the meat, but to flavor the outside so well that as it cooks that flavor emerges.
- Salt- It’spreferred that you use Kosher salt for brining as it’s a more coarse salt which will help to break down the meat, soak in the liquid for a more juicy meat and finally, the salt helps to flavor the meat more than just a rub later on.
How to Brine a Turkey
Brining a turkey might sound fancy or complicated but it’s as easy as dunking a turkey in salty liquid with some extra flavors if desired and letting it sit. Easy peezy! The brine is used to lock flavor and moisture into the turkey.
A few simple ingredients is all you need for my favorite turkey brine:
- Apple cider
- Water
- Brown sugar
- Kosher salt
- Bay leaves
- Garlic cloves
- Fresh rosemary
- Orange peel
- Lemon peel
Grab a large stock pot and put all the ingredients into the pot. Stir everything together until the sugar and salt dissolve. Place the turkey carefully into the brine, put the lid on the pot, and set it in the refrigerator for 24 hours.
Why Do You Brine A Turkey?
Brining a turkey adds moisture and flavor to the final product. A basic brine is salt and water. We like to add several extra flavors, but the salt and water is what you need to brine. The turkey absorbs all the delicious flavors to make for the most flavorful turkey after cooking.
Brining breaks down muscle fibers and tenderizes the meat. In other words, forget that dry bird, brining will change your life!
Do You Rinse Meat After You Brine It?
No, just pat it dry. That way all those delicious flavors aren’t diminished. After brining, it’s important to let the bird rest in the fridge as it will dry out the skin which will bake up more golden and crisp.
If have never brined before, do it! It’s simple and totally worth it!. You’ll be using my favorite turkey brine recipe for every turkey you ever make! I guarantee it!
More Turkey Recipes You’ll Love:
- Deep Fried Turkey
- Turkey in a Bowl
- Herb Roasted Turkey Breast
- Turkey Pot Pie Soup
- The Ultimate Leftover Turkey Club
- Award Winning Instant Pot Turkey
- Thanksgiving Leftovers Turkey Tetrazzini
- Apple Pecan Smoked Turkey Breast
Servings: 1 batch
Prep Time: 1 day d 4 hours hrs
Cook Time: 3 hours hrs
Total Time: 1 day d 7 hours hrs
Description
The most wonderful turkey brine to totally transform your bird from boring and dry to tender, juicy, flavorful perfection
Ingredients
Brine
- 3 Cups Apple Cider
- 3 Cups Orange Juice
- 13 Cups Water
- 2 Cups Brown Sugar
- 1 Cup Kosher Salt
- 5 Bay Leaves
- 5 Cloves Garlic, minced
- 4 Sprigs Rosemary, leaves stripped off
- 1 Orange peel
- 1 Lemon peel
Instructions
Place each ingredient of the brine in a large pot and stir until the sugar and salt have dissolved.
3 Cups Apple Cider, 3 Cups Orange Juice, 13 Cups Water, 2 Cups Brown Sugar, 1 Cup Kosher Salt, 5 Bay Leaves, 5 Cloves Garlic, 4 Sprigs Rosemary, 1 Orange peel, 1 Lemon peel
Add the turkey and put a lid on the pot.
Set the turkey in the brine in the fridge for 24 hours.
Remove turkey from brine and pat dry. Allow the turkey to rest in the fridge so it can completely dry.
Proceed with classic roasted turkey recipe.
Notes
You can make the brine 2-3 days ahead and store in the refrigerator.
Nutrition
Serving: 1batchCalories: 2372kcalCarbohydrates: 599gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 113490mgPotassium: 2913mgFiber: 5gSugar: 558gVitamin A: 1593IUVitamin C: 408mgCalcium: 730mgIron: 7mg
Author: Sweet Basil
Course: 10 Best Turkey Recipes on the Internet, Over 500 Family Dinner Recipes Ideas
Cuisine: American
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FAQs
Two: add a sugar (white, turbinado, brown) to your solution to cut the salt, try for example 2/3 cup of Kosher salt and 2/3 cup of white sugar to a gallon of water.
What is the salt and sugar ratio for a brine? ›
Two: add a sugar (white, turbinado, brown) to your solution to cut the salt, try for example 2/3 cup of Kosher salt and 2/3 cup of white sugar to a gallon of water.
What's the longest you should brine a turkey? ›
The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).
What is the best way to brine a turkey? ›
Wet brines take no longer than 24 hours, whereas dry brines can be effective for up to 72 hours.
- Remove giblets and neck from turkey and add to prepared container.
- Dissolve 2 cups of kosher salt into 2 cups of hot water. Allow to cool.
- Pour salt solution over turkey. Add remaining water.
Turkeys that have been wet brined often yield slightly less brown skin due to more water in the skin. Dry brines work by drawing out moisture in the turkey at the beginning of the brining process, but then the moisture will redistribute with the infused flavors towards the end of the process and during cooking.
What is the best formula for brine? ›
Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine and put the whole container in the refrigerator.
Should I put sugar in my brine? ›
Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. You can decrease that amount if desired, but I wouldn't recommend using any more or it could make the final cooked protein burn easier and taste too sweet.
How long should you brine a 20 lb turkey? ›
As a general rule of thumb, you'll want to let the turkey brine for at least 1 hour per pound of turkey. Here's a breakdown of how long to brine a turkey based on size:
- 12–14-lb. turkey: 16–18 hours.
- 14–16-lb. turkey: 18–20 hours.
- 16–18-lb. turkey: 20–22 hours.
- 18–20-lb. turkey: 22–24 hours.
The mixture gets slathered on the bird and then permeates the turkey for about 24 hours. Then pat it dry and proceed with my favorite turkey recipe! You don't want to brine a bird for more than 3 days in my opinion.
Do I rinse a turkey after brining? ›
You should always rinse the turkey after wet or dry brining. Once rinsed, you can let the turkey air dry, uncovered, in the refrigerator for several hours, or pat it dry with a paper towel.
After the brine cools to at least room temperature, pour it over the turkey inside your food-safe container. If the turkey floats, weigh it down with a plate. You can begin the wet brining process while your turkey is still frozen, or begin with a thawed turkey.
Do you brine a turkey in a bag or bucket? ›
One trick is to use a large, food-safe sealable bag. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food-safe bags that are great for brining. Place one of these bags in a large stockpot, which keeps everything together and makes clean-up easier.
Do you brine a turkey in hot or cold water? ›
Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Add the salt and stir until the salt is dissolved. Let the liquid cool slightly; it's fine if it's still a touch warm. Pour the brine solution over the turkey.
Do brined turkeys cook faster? ›
NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently. Remove turkey from the oven and allow to stand for 20 minutes before carving.
Are butterball turkeys brined? ›
Butterball Fresh Whole Turkey is all natural*, never frozen, gluten free, and raised without hormones on American farms. Every fresh turkey is pre-brined before packaging for meat that's always tender and juicy. *All natural means minimally processed and no artificial ingredients.
Is brining a turkey really necessary? ›
Well, let me end how I started: I don't brine my birds, because I like my birds to taste like birds, not like watered-down birds. Salting your meat is nearly as effective at preventing moisture loss, and the flavor gains are noticeable. Want to know the truth? Even advance salting is not a necessary first step.
What is the best ratio for brine? ›
Tips & Techniques > Salt Ratios for Brining
- Standard Brine: 2 tablespoons table salt per liter or quart of water/liquid.
- Moderate Brine: 3 tablespoons table salt per liter or quart of water/liquid.
- Strong Brine: 4 to 5 tablespoons table salt per liter or quart of water/liquid.
Brine is all about ratios. 1/4 cup (4 tablespoons) of salt to 1 quart (4 cups) of cool water.
What percentage of salt should be in a brine? ›
Because brining can be used for flavor enhancement and to fully cure with the aid of nitrites, the salt ratio can vary from 5-20%. Generally a 5% salt solution is a good all-purpose recipe for most flavor enhancement but for fully curing hams, or corned beef a stronger solution is needed.
How do you calculate salt for brine? ›
Calculating Salinity Percentage for Brine Recipes
- Weigh your water in grams (1 cup of water weighs about 236 grams)
- Multiply 236 x 0.02.
- You need approximately 4.72 grams of salt (so you could round it down to 4 or up to 5)
