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The Ultimate Easy Turkey Brine for an Incredibly Juicy Holiday Turkey (Wet Brine)

A perfectly roasted, golden-brown turkey resting on a white platter, showcasing the results of a great turkey brine.
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Follow this straightforward wet turkey brine recipe, infused with citrus and herbs, to guarantee a moist and flavorful holiday turkey. This method is simple to prepare and ensures your roast turkey remains tender.

Ingredients

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  • 1 cup Kosher salt
  • 1 cup packed brown sugar
  • 1 gallon cold water
  • 1 whole lemon, halved
  • 1 whole orange, halved
  • 1 head garlic, halved crosswise
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 tablespoon black peppercorns

Instructions

  1. In a large stockpot, combine the salt, brown sugar, and 4 cups of water. Heat the mixture over medium heat, stirring until the salt and sugar fully dissolve. This creates your brine concentrate.
  2. Remove the pot from the heat. Add the lemon halves, orange halves, garlic, thyme, rosemary, and peppercorns to the concentrate. Stir well.
  3. Add the remaining 12 cups of ice-cold water to the pot to cool the brine quickly. Stir to combine.
  4. Place your whole turkey (about 12-14 pounds) into a food-safe container large enough to hold it completely submerged, such as a large cooler or brining bag.
  5. Pour the cooled brine mixture over the turkey, ensuring the bird is fully submerged. If needed, add more cold water.
  6. Cover the container and refrigerate for 12 to 24 hours. For a 12-pound turkey, 18 hours is a good target. Do not brine longer than 24 hours.
  7. Remove the turkey from the brine. Discard the brine solution. Rinse the turkey thoroughly inside and out with cold running water.
  8. Pat the turkey completely dry with paper towels. This step is necessary for crispy skin when roasting.
  9. Proceed with your preferred cooking method, such as roasting or smoking. Do not add extra salt to the turkey before cooking.

Notes

  • For a 15-pound turkey, increase the salt and sugar to 1.5 cups each, and use 1.5 gallons of water plus ice.
  • If you prefer a dry turkey brine, skip this wet method. Rub the turkey with a mixture of salt, sugar, and herbs, and let it rest uncovered in the refrigerator for 2-3 days.
  • This wet brine is excellent for both oven roasting and smoked turkey preparation.

Nutrition

Find it online: https://pureplatepath.com/turkey-brine-recipe-easy-juicy-meat/