The Best Turkey Brine Recipe
This is the best turkey brine recipe hands down! We use this brine to prepare the most delicious, juicy turkey every time.
Servings: 1 recipe
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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 (or a large stock pot) 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.
- Drain the brine from the turkey and rinse it thoroughly before cooking.
Notes
Does the turkey need to be completely covered?
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.
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.
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.