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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
Bring a quart of water, ½ cup kosher salt, and ½ cup brown sugar to a boil, along with any herbs and spices you choose. Simmer to dissolve the salt and sugar and release the aromatic oils from the added flavorings. At this point, the brine must be cooled to at least 40° to prevent bacterial growth in the meat.
What is the formula for brine? ›
Basic Brine
Place that volume of water in a container large enough to hold the brine and the meat. 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.
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.
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 much sugar should you put in a brine? ›
It's actually better." How much sugar should you add to your brine solution? Cookshack suggests using a ratio of 2/3 cup of salt and 2/3 cup of sugar for each gallon of water when making your brine. The source says you can use white, turbinado, or brown sugar for this solution.
What is the ratio of salt to water for brining a turkey? ›
If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey. Cover and refrigerate. If the turkey floats, weigh it down with a dinner plate. Cover and place it in the refrigerator.
How much salt do you put in a turkey brine? ›
Standard Turkey Brine Formulas
| Turkey Size | Water | Salt (Kosher) |
|---|
| 8 to 12 pounds (3.6 to 5.4 kilograms) | 2 gallons (7.6 liters) | 2 1/2 cups (450 grams) |
| 13 to 17 pounds (5.9 to 7.7 kilograms) | 2 1/2 gallons (9.5 liters) | 3 1/4 cups (570 grams) |
| 18 to 22 pounds (8.2 to 10 kilograms) | 3 gallons (11.4 liters) | 3 3/4 cups (675 grams) |
Brine is an auxiliary agent in water softening and water purification systems involving ion exchange technology. The most common example are household dishwashers, utilizing sodium chloride in form of dishwasher salt.
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 brine flavours and seasons the turkey and also helps it to remain moist while it cooks in the oven. Fresh or defrosted turkeys should be kept in the fridge or at a temperature equivalent to the fridge. This is usually 1-4c/33-40F.
What happens if you don't rinse a turkey? ›
Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.
What is the best brine method? ›
The basic ratio for any wet brine is one cup of kosher salt to one gallon of water. Make sure to fully dissolve the salt in the water. If you're feeling fancy, throw in some smashed garlic cloves, peppercorns, citrus (also smashed), or even a sweetener like honey or brown sugar.
Should turkey float in brine? ›
The Turkey will most likely float and you will need to weigh it down with a plate or platter. Place your brining container in the coldest part of your fridge for 24 hours. You will want to dry the skin as much as possible to make sure the skin browns and crisps up nicely.
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.
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.
The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.
What is the concentration ratio for brine? ›
Calculate Salt Brine Carefully
The most common brine proportions are 23.3% salt concentration to 76.7% water. However, you can also add to conventional sodium chloride and use either magnesium chloride or calcium chloride. Keep in mind that the concentrations of those chemicals are drastically different.
What percentage of salt to water for brine? ›
A good turkey brine should be around a 9% solution - 9g salt per 100g water - that's 90g salt per liter. You shouldn't go below 6% brine, but using a solution anywhere in the range of 6% - 9% should give you excellent results.
