The Best Turkey Brine Recipe
This is the best turkey brine recipe hands down! We use this brine to prepare the most delicious, juicy holiday turkey every time.
Cooking a whole turkey is my go-to for large family gatherings and events. That flavorful turkey begins with this easy brining process.
Our favorite way of cooking turkey is detailed in this Traeger smoked turkey post but I also love this oven roasted turkey and when we’re camping we often make a trash can turkey!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
How long should I brine a turkey?
Typically you will leave the turkey in the brine solution for one hour per pound of turkey. An average size turkey will be soaked in brine from 18 to 24 hours. More than 24 hours may result in a salty bird.
If you are short on time, at least 8 hours is recommended. We usually brine our bird for 12 hours or more to enhance the tenderness and flavor.
This post contains affiliate links.
What should I brine my turkey in?
- We place the raw turkey in an Oven Bag and then into a roasting pan or large stock pot.
- A turkey roasting bag does the trick as well.
- Basically anything that you can place your turkey into and cover it completely with brine will work.
- We’ve used a small cooler and a large Rubbermade container in the past too.
I have even placed this brined turkey in a cooler and taken it camping! Garbage can turkey is an amazing meal to make and enjoy while camping in the woods.
Looking for a complete guide to creating the perfect Thanksgiving feast? Find a carefully curated collection of our time-tested, family-favorite recipes inside the pages of this eBook!
The Best Turkey Brine Recipe!
Ingredients
- Apple cider vinegar – helps tenderize the turkey and brighten up the flavors.
- Water – the base that dissolves the salt and sugar, keeping everything balanced.
- Coarse salt – key to locking in moisture and seasoning the turkey all the way through.
- Brown sugar – gives a touch of sweetness that balances out the salt and enhances caramelization.
- Fresh cranberries – add a tart, festive pop to the brine, perfect for holiday vibes. Frozen cranberries may be used in a pinch!
- Oranges, sliced – bring citrusy freshness that cuts through the richness and pairs beautifully with the turkey.
- Rosemary stalks – infuse an aromatic, earthy flavor that screams cozy comfort. Dried rosemary (about 1 tsp) can be substituted.
- Bay leaves – add a subtle, herbaceous depth that ties all the flavors together.
Note: this recipe is for a 12-20 pound turkey. For a larger bird you will need a bigger brine bag and more vinegar and cold water to cover the entire turkey breast in the wet brine.
This post contains affiliate links.
Supplies
- Turkey oven bag – this is a heat-resistant bag designed to lock in moisture and flavors.
- Turkey roasting pan and lifter – this is my go to roasting pan for cooking and easily transfering the turkey from oven to serving dish.
- Large pot – for preparing stock, boiling liquids, or cooking side dishes while the turkey roasts.
- Cutting board – for slicing and dicing the ingredients
- Knife – essential for recipe prep in the kitchen.
- Measuring cups – for accurate measurements of the brine.
- Paper towels – make clean up a breeze!
How to Make Turkey Brine
1. Place the turkey (defrosted with an empty cavity) into the turkey bag and into the roaster breast side up.
2. Slice the oranges and prep fresh herbs and ingredients.
3. Layer all of the fresh and dry brine ingredients on top of the turkey.
4. Top with water and apple cider vinegar.
Tip: the turkey should be entirely covered by the brine solution. Simply add more water if it’s not so that you have enough brine to cover a large turkey.
5. Tie the bag closed and place the pan in the fridge for 12 hours or more. We like to leave the turkey in our brine for at least 24 hours for best results.
Tip: You may also want to adjust brining time based on the weight of your turkey. A smaller bird and shorter brine time will result in a less salty bird.
6. Rinse the brine from the turkey before cooking and pat it dry with paper towel. We like to then coat the turkey in something like this herb butter rub before roasting.
This simple brine makes the most juicy turkey for Thanksgiving dinner! This easy turkey brine recipe is sure to become a favorite recipe for your roast turkey.
What else can you add to turkey brine?
- Kosher salt – it’s got a coarse texture and pure, clean taste that’s perfect for seasoning without overpowering the flavors of your food.
- Black peppercorns – these whole peppercorns bring that bold, slightly spicy kick to your dishes, and cracking them fresh makes all the difference.
- Garlic cloves – fresh garlic cloves give you that rich, savory depth that’s hard to replicate with anything else, perfect for just about everything.
- Apple juice – this adds a little sweetness and acidity, especially in marinades, giving a nice balance to savory flavors. You could also swap lemon juice for apple cider vinegar in a pinch.
- Citrus fruits – whether it’s lemon, lime, or orange, citrus brings a fresh, zesty brightness that wakes up any dish.
- Maple syrup – the rich, caramel-like sweetness of maple syrup is perfect for glazing or adding a subtle sweetness to both sweet and savory recipes.
- Other dried herbs like juniper berries, star anise, or cloves – for another flavour profile!
Frequently Asked Questions
Can I brine a turkey for too long?
Yes, brining a turkey for too long can result in a very salty bird and may change the texture of the meat, making it mushy. For the best results, aim for 12 to 24 hours. If you’re in a pinch, an 8-hour brine can still enhance flavor and tenderness. Avoid going beyond 24 hours.
Do I need to rinse the turkey after brining?
Absolutely! After you’ve finished brining, it’s important to rinse the turkey thoroughly with cold water to remove excess salt. This will prevent the turkey from tasting too salty. After rinsing, pat the turkey dry with paper towels and prepare it for roasting.
Can I use table salt instead of coarse salt for brining?
It’s best to stick with coarse salt or kosher salt for brining. Table salt has a finer grain, which can make the turkey overly salty if used in the same quantity. If you only have table salt, reduce the amount to avoid over-salting the bird.
Do you have to refrigerate turkey while brining it?
Yes! The turkey is still raw and should be kept in the fridge until ready to cook. It should be kept at 40°F (4°C) or below in the refrigerator.
More of Our Holiday Favorites
- Do you have leftover turkey? Make these turkey cranberry sliders or turkey salad sandwiches!
- Looking for a low carb alternative to your standard stuffing? Try this delicious keto friendly stove top stuffing recipe!
- My mom always makes the best side dishes for Thanksgiving dinner! Try her classic yams recipe this year.
- These roasted parmesan brussel sprouts from my friend Bailey are a must make!
- Try this herb butter turkey rub from my friend Michelle at Weekend Craft.
- This cranberry salsa recipe is a family favorite and makes the perfect appetizer!
We also use this brine to make the most delicious smoked turkey that you have ever had! Be sure to check out our Smoked Turkey recipe too.
If you love this turkey brine recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others can enjoy it too!
The Best Turkey Brine Recipe
Ingredients
- 2 cups apple cider vinegar
- 10 cups water
- 1 cup coarse salt
- 1 cup brown sugar
- 1 cup fresh cranberries
- 2 oranges sliced
- 2 rosemary stalks
- 3 bay leaves
Instructions
- Place the turkey (with an empty cavity) into the turkey bag and into the roaster breast side up.
- Slice the oranges and prep fresh herbs and ingredients.
- Layer all of the fresh and dry brine ingredients on top of the turkey.
- Top with water and apple cider vinegar.
- Tie the bag closed and place the pan in the fridge for 12 hours or more. We like to leave the turkey in our brine for at least 24 hours for best results.
- Rinse the brine from the turkey before cooking.
Video
Notes
Save this recipe?
I’m happy to email it to you, so that you can come back to it later!
Hi Heather, I’m going to try this brine. I like the use of fruits. I need to ask what size turkey is suited for this volume of brine?
This is good for a 12-20lb turkey :)
Does the turkey taste fruity with this brine
Not at all :)
The picture is showing apple cider however the recipe calls for apple cider vinegar.
You have to squint to see the fine print – it’s apple cider vinegar :)
Can you use apple cider ? Instead of apple cider vinegar?
I would not recommend it, you need the acidity of the vinegar to create a brine. White vinegar or red wine vinegar may be substituted. Apple cider CAN be used in the place of water though.
Could you substitute dry rosemary
You bet!
tWhat do you mean by coarse salt,,is there a substitute
Coarse salt is also kosher salt, salt with larger cubes. Table salt or pink himilayan salt would work too.
Hi Could you sub dried rosemary and Sage
Yes, for sure!
Can you make gravy with this
Hmmmm, I’ve never tried it?
Ok so after the brine and I pat the turkey with herb butter do I place it back in the bag with the fruits and brine cook it in the oven all together…never made a turkey before …this looks so easy to make
No, you don’t need to return it to the bag, it typically goes into a roasting pan to cook in the oven. I have a full recipe for roast turkey details here: https://homemadeheather.com/the-best-oven-roasted-turkey-recipe/
Good morning, I brined the turkey yesterday morning, It is now going on 24 hours. Is it OK to leave it for another 16 hours or will it be too salty?
We brine for up to 48, just be sure to rinse it thoroughly.
Ok to use light brown sugar?
Yes, that totally fine.
Amazing!!! My family loved our turkey brined in your recipe and so did I. This will be my go to from now on! White meat was just as juicy as the dark. Perfection!
I’m so glad! Thanks for sharing <3
Hi, I’m going to try for Xmas. Would it be a mistake to boil the brine first to get more aromas? Will I mess everything up by adding garlic?
Don’t boil, that will break down the salt and vinegar that is used to tenderize the turkey. You can definitely add garlic!
This sounds delicious. This will be my first time brining a turkey. Should the turkey be completely thawed or do you thaw it as it brines?
It should be already thawed to absorb the brine.
Absolutely delicious. My new go to way to cook turkey.
Hello, can I ask the measurements for a 20 lb turkey?
The recipe is for a 12-20 pound bird. The measurements can be found in the recipe card at the bottom of the post. Enjoy!