This turkey brine recipe is flavored with apple, citrus, brown sugar, rosemary and spices. It’s the perfect way to guarantee a moist and flavorful turkey every time!
Every cook’s biggest fear on Thanksgiving day is a dry turkey. A good brine does wonders for the flavor and consistency of the bird and helps to prevent it from drying out during the roasting process. I have the best turkey brine recipe for you. Serve your turkey with sweet potato casserole with marshmallows and Southern cornbread dressing for the ultimate holiday meal.
Every year around the holidays, cooking a turkey was such a source of stress for me. I was worried about the turkey either being bone dry or completely raw in the middle! Now that I’ve discovered the wonders of a good wet brine recipe, I can produce a juicy and delicious turkey every time with no stress.
When you select your Thanksgiving recipes, make sure you have plenty of fantastic side dishes like slow cooker mac and cheese, garlic mashed potatoes, cranberry salad and turkey gravy. If you end up with turkey leftovers check out my favorite leftover turkey recipes.
Turkey Brine Ingredients
To make this turkey brine recipe you will need kosher salt, brown sugar, water, apple cider, garlic, whole peppercorns, lemon slices, orange slices, fresh rosemary and bay leaves. It is very important to use apple cider the drink, not apple cider vinegar.
How Do You Make Turkey Brine?
To make turkey brine first place all the ingredients in a large pot and bring them to a simmer. Cook for 2-3 minutes, or until all of the salt and sugar have dissolved. Let the brine cool completely. Place the turkey in the liquid. Add cool water until you cover the turkey. Leave the turkey in the fridge for 18-24 hours. When it is done, remove the bird from the brine. Rince it with cool water and pat it dry. Finally, cook your bird as desired.
Tips For Turkey Brine
- Make sure you use kosher salt. This recipe is written for kosher salt. Table salt is denser than kosher salt and doesn’t measure the same way. If you have to use table salt, use 1 1/4 cups table salt and make sure your salt dissolves in the brine.
- Make sure your stock pot is large enough to hold a turkey. If not, you can buy brining bags. These are giant resealable bags that are made for turkey brining. The bags are easy to fit into a standard sized refrigerator.
- Feel free to stir your brine so that all your salt dissolves in the liquid.
- You want to make sure you put your turkey into a cool brine; never put a turkey in a hot or warm brine.
- To cool your brine quickly you can add some cold water or a few ice cubes.
- Need less turkey? Brine a turkey breast with 1/2 of the recipe and 1/2 the amount of time.
- Pat your turkey dry before you roast it to ensure crispy skin.
Quick Tip
Be sure to use apple cider the drink, do NOT use apple cider vinegar! If you can’t find apple cider, apple juice will work fine.
Pick The Perfect Salt For Your Brine
When you want the perfect salt for your turkey brine, the three main options are kosher salt, sea salt and table salt. I wrote this brine recipe to use kosher salt and I recommend that you use kosher salt for this brine.
- Kosher Salt: Kosher salt has large salt grains. With the larger grains, you need less kosher salt by weight to fill up a measuring cup. It dissolves well in water and it is perfect for seasoning food because the big salt crystals are easy to taste.
- Sea Salt: Sea salt is salt made from evaporating ocean water. It comes in a lot of sizes and varieties depending on the water used and the evaporation process. I don’t recommend sea salt because of the variety of sea salts. You will have more consistently great results using kosher salt.
- Table Salt: Table salt has smaller grains than kosher salt and is more dense. It often has iodine and anti-caking agents. Kosher salt tends to dissolve in water better than table salt, which is why I don’t recommend table salt. If you need to use table salt you will need to stir your brine to make sure the salt dissolves. You will also want to reduce the salt down to 1 1/4 cups of table salt instead of 1 1/2 cups of kosher salt.
Recipe FAQs
A turkey is a naturally lean type of meat which mean it’s prone to drying out. When you place a turkey in brine, it absorbs some of the liquid which helps to both keep it moist and also to season it all the way through. When you’re working with a brined turkey, even if you overcook it a bit, it should still come out tender and juicy. I always brine my whole chickens for the same reason!
A turkey needs to brine for at least 18 hours, but you can go up to 24 hours if you have a larger bird. Do not go past 24 hours or your turkey could be overly salty. Also, you need to make sure that the turkey you buy from the store is not already pre-brined or treated with salt.
People typically make gravy with turkey drippings, but in the case of a brined turkey, sometimes the drippings can be overly salty. You should taste the drippings before you proceed with your gravy. If you think the drippings are on the saltier side, you can always use unsalted chicken or turkey broth to keep the seasoning of your gravy at the proper level.
A turkey needs to cook in the oven for approximately 15 minutes per pound. Roast your turkey for the appropriate amount of time based on the size of your bird. A turkey is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
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Flavor Variations
This turkey brine will give you a juicy and delicious turkey as written. However, you can change the flavors to suit your taste.
- Veggies: Add to your wet brine chopped up celery, carrots and onion.
- Citrus: Boost the citrus flavor by adding an orange peel or lemon peel.
- Herbs: Add fresh sage leaves, fresh thyme sprigs or allspice berries.
Recommended Turkey Recipes
These recipes pair perfectly with this brine. There are plenty of options including roasted turkey, smoked turkey and turkey breast. If you’re making a smoked turkey, try using my smoked turkey brine recipe.
Use this brine to seal in the moisture for a juicy and delicious bird. If you have extra time and don’t want a wet brine, you can also try my fantastic dry brined turkey. Regardless, of what method you choose, your guests will thank you for serving a succulent turkey.
More Recipes For Your Thanksgivng
Turkey Brine Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Turkey Brine Recipe
Ingredients
- 2 cups apple cider DO NOT use apple cider vinegar
- 2 gallons cold water
- 1 1/2 cups kosher salt
- 1 cup brown sugar
- 5 cloves garlic smashed
- 2 tablespoons peppercorns
- 2 oranges thinly sliced
- 2 lemons thinly sliced
- 5 rosemary sprigs
- 3 bay leaves
Instructions
- Place all the ingredients in a large pot over medium heat. Bring to a simmer.
- Cook for 2-3 minutes or until salt and sugar have dissolved.
- Turn off the heat. Let the brine mixture cool.
- Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours. If your turkey does not fit into the pot, place the turkey and the brine into a brining bag.
- When you’re ready to cook your turkey, remove it from the brine and rinse with cool water; pat dry with paper towels.
- Proceed with your normal turkey roasting method, or I’ve listed my favorite turkey recipes below in the notes section.
Notes
- Make sure you use kosher salt. Table salt is denser than kosher salt and doesn’t measure the same way.
- You want to make sure you put your turkey into a cool brine; never put a turkey in a hot or warm brine.
- Be sure to use apple cider the drink, do NOT use apple cider vinegar! If you can’t find apple cider, apple juice will work fine.
Hello, the recipe is for a 14 lbs turkey. Do I double the recipe for a 21.21 Lbs turkey? Thanks!
I'd do 1.5 times the recipe, you can adjust the number of servings and the ingredient amounts will automatically recalculate!
I love brined turkey but have been nervous to try one. I am so glad I found your easy directions!
This looks so delicious and tasty! I'm always looking for a new turkey recipe to try for Thanksgiving! Can't wait to give this a try!
Cooking turkey seems so easy with your tips! Thanks for sharing them!
Yes, I need this for my turkey! I want to make sure it's not dry at all and this is the trick!
This turkey brine is is seriously making me hungry!
I have never brined a turkey before, I can't wait to try it out!
I assume it’s Apple
Cider vinegar?
It's apple cider the drink.
Can I use coarse kosher salt? It's all I have, or regular salt. I saw the above comment to use 1 cup table salt, I can always do that.
We had to defrost our freezer during quarantine, and I couldn't fit the huge turkey I had in the freezer that was supposed to be for Easter in my small freezer! So I defrosted it and am cooking it anyway. 😀
Coarse salt should be fine!
Do you cool the brine until room temperature? I'm waiting for mine to cool and it's taking ages (but smells delicious).
You can add some ice to speed up the process!
Thanks! Have done that. This is my first time brining a turkey. Looking forward to eating it!
Does the recipie call for apple cider (drink) or vinegar? Trying to find the equivalent in Sweden.
Apple cider drink, you can also use apple juice.
I used this brining receipe for my 14 pound Turkey and then grilled it outside on our charcoal grill, and it was simply the BEST turkey I have ever made!! Thank you so much for posting this receipe. I will definitely be using this year after year.
How long should I brine the turkey if it’s 14lbs? I don’t want it to be over salty. I did add about an extra half gallon of water.
18-24 hours, I've used this recipe multiple times this year with a 14 lb turkey and I go for 24 hours. It's never too salty!
If I brine using this recipe, can I still use the drippings to make gravy ? Would the gravy be too salty?
It should be fine, just don't add any salt to the gravy and use unsalted butter.
What’s the best thing to put on the turkey after brine and before cooking?
I recommend following my recipe for the ultimate turkey! Here it is: https://edsug.com/thanksgiving-turkey-recipe/
Ok this is my first time deep frying a turkey, I've had the Turkey in the brine for an hour now but was wondering do I still stuff the Turkey before deep frying?
You should not stuff a turkey before frying it. Check out my tips and tricks for deep fried turkey here: https://edsug.com/deep-fried-turkey/
Can you please put a too much salt warning ...mine had 18% sodium...I added 47 fl oz to the brine I'm sure that's not gonna cut it.
Can you please clarify? Are you saying that you added an additional 47 ounces of water to the brine on top of what was listed, and that your turkey contains 18% salt solution?
I do not have kosher salt on hand, only table salt. How much salt should I use?
Use 1 cup table salt.
Rookie mistake. I brined my turkey yesterday only to read the comments today about butterball turkeys. Turns out mine has 9% sodium. Now what? Do I chance it and cook this turkey or go buy another? Its 27 lbs. I did not double the brine recipe.
Did you add more water to the recipe so that it covered the turkey? And how long did you brine it for? Your best bet is to immediately remove the turkey from the brine and rinse it well under cool water.
I did add a lot more water to cover the turkey and it only brined for 12 hours.
You should be fine then! Just remove from the brine now and cook it tomorrow like you normally would.
If I brine my turkey, should I still stuff the cavity with the herbs, lemon, and garlic? This’ll be my first time brining and roasting a turkey. Wish me luck!! 😊
Yes you can still stuff the cavity!