This Turkey Brine Recipe is the secret to a moist, flavorful turkey with tender meat and crispy golden skin. Made with simple ingredients like sea salt, apple juice, vegetable broth, and herbs, this easy turkey brine helps lock in moisture and flavor for a holiday turkey everyone will love. Pair your turkey with this homemade cranberry relish recipe for the perfect meal.

If you’re looking for more amazing turkey recipes, Slow Cooker Turkey Bone Broth and Honey Bone-In Turkey Breast will help you on your quest.

Turkey Brine Recipe

This turkey brine recipe is one of the easiest ways to guarantee a juicy, flavorful turkey every time. Once you’ve tasted a properly brined turkey, it’s hard to go back. The difference in tenderness and flavor is remarkable.

For best results, be sure to purchase a turkey that has not been pre-brined or injected with a salt solution. Using an already seasoned turkey can make the finished bird overly salty. As a bonus, this recipe can also be cut in half and used to brine a whole chicken.

When it comes to holiday meals, having a reliable turkey recipe can make all the difference. You want something simple enough to prepare with confidence, yet impressive enough to have everyone asking for your secret. This easy turkey brine helps deliver exactly that – a moist, flavorful turkey that’s worthy of the centerpiece of your holiday table.

Why Brine a Turkey?

Brining helps a turkey stay moist, tender, and flavorful during cooking. The salt solution allows the meat to absorb moisture before it ever goes into the oven, helping prevent the dry breast meat that often plagues holiday turkeys. Brining also seasons the turkey from the inside out, creating a more flavorful bird with every bite.

• Helps keep turkey juicy
• Adds flavor throughout the meat
• Reduces the risk of dry breast meat
• Creates a more tender texture
• Works for roasting, smoking, or frying.

How Long to Brine a Turkey

The ideal brining time depends on the size of your turkey. Use these guidelines for best results.

• 10-12 pound turkey: 12-18 hours
• 12-18 pound turkey: 18-24 hours
• Over 18 pounds: up to 24 hours

Ingredients to Gather

• Vegetable broth – Adds a savory depth of flavor to the brine.
• Apple juice – Brings a subtle sweetness that complements the turkey.
• Sea salt – Helps the turkey retain moisture and enhances flavor.
• Dried rosemary – Adds a classic woodsy herb flavor.
• Dried sage – Provides warm, earthy notes perfect for poultry.
• Dried thyme – Adds a warm, earthy flavor that pairs well with turkey.
• Dried savory – Contributes a mild peppery, herbaceous flavor.
• Black peppercorns – Infuse the brine with gentle spice and aroma.
• Garlic cloves – Add rich, savory flavor to the turkey.
• Bay leaves – Lend subtle herbal notes and depth to the turkey brine.

Ingredients

1/2 gallon low-sodium vegetable broth

1/2 gallon apple juice

3/4 cup sea salt

1 tablespoon crushed dried rosemary

1 tablespoon dried sage

1 tablespoon dried thyme

1 tablespoon dried savory

10 black peppercorns

3 sliced garlic cloves

2 bay leaves

1 gallon ice water

Directions

1. In a large stockpot, combine the vegetable broth, apple juice, sea salt, rosemary, sage, thyme, savory, peppercorns, garlic cloves, and bay leaves.

2. Bring the mixture to a boil, stirring frequently. Cook until salt is dissolved. Remove from heat and let cool to room temperature.

3. Have a clean 5-gallon bucket ready with a food safety bag inside – you can find them here. Place the cooled broth mixture in the plastic bag. Stir in the ice water.

4. Make sure you wash and dry your turkey. Remove the innards from inside the chest cavity.

5. Place the turkey with the breast side down into the brine. You’ll want to make sure the cavity gets filled with the turkey brine.

6. Refrigerate the turkey in the bucket for 12 to 24 hours.

7. Remove the turkey and drain off the excess brine. Pat the turkey dry.

8. Discard the turkey brine.

9. Cook the turkey according to instructions. Reserve the drippings for the most fabulous gravy.

IMPORTANT NOTE:  Brined turkeys often cook more quickly than unbrined turkeys, so begin checking the internal temperature earlier than usual. Use a meat thermometer and cook until the thickest part of the breast reaches 165°F.

Tips

• Plan on cooking one pound of turkey per person.
• Use an instant-read thermometer to get perfect results every time. The white breast meat will be done at 165°F, and the dark meat will be done at 170°F.
• Let the turkey rest for 20 minutes after you take it out of the oven so the juices are absorbed.
• Plan on roasting turkey for about 15 minutes per pound, but always use a thermometer for accuracy.
• Make sure you pick a turkey that hasn’t already been brined or injected with salt water.
• If you don’t have savory or can’t find it, you can omit this herb.
• When it’s time to cook the turkey, make sure you rub melted butter all over the turkey and season with salt and pepper.
• If you don’t have room in your refrigerator, you can use a cooler filled with ice. Look online for the best safety precautions.
• This recipe makes enough brine for a 10- to 18-pound turkey. For a larger turkey, make more brine.
• You can add a sliced up onion and celery pieces to the brine while cooking for more flavor.
• Chicken stock can be substituted for vegetable broth. Make sure you get low-sodium.
• Make sure you use a food-grade vessel for brining your turkey. You don’t want to use a garbage bag or place the turkey directly in the bucket because of the PCBs in plastic.
• When cooking your turkey, turn up the heat the last 15 minutes to give your turkey the perfect browned look.
• Because the turkey already tastes seasoned, it eliminates the need to season it after roasting.
• If you’re looking for ideas on what to do with leftover turkey meat, Turkey Noodle Soup and Leftover Turkey Chili will help you on your quest.
• Use a meat thermometer rather than relying solely on cooking time. A turkey is done when the thickest part of the breast reaches 165°F.

Best Side Dishes for Turkey

A perfectly brined turkey deserves equally delicious side dishes. Here are some of my favorite holiday recipes to serve alongside this juicy turkey.

• Creamy Mashed Potatoes with Cream Cheese – Rich, buttery mashed potatoes are a classic pairing for roasted turkey.
• Green Bean Casserole – A holiday favorite with tender green beans and a creamy sauce.
• Sweet Potato Casserole – Sweet, creamy, and topped with a crunchy pecan topping.
• Cheesy Corn Casserole – Creamy, cheesy corn casserole that’s always a crowd-pleasing holiday side dish.
• Honey Glazed Carrots – A simple vegetable side that adds color and sweetness to the plate.
• Cranberry Sauce – Bright and tangy flavors help balance the richness of the meal.
• Potato Rolls – Soft, fluffy rolls are perfect for soaking up gravy.
• Candied Sweet Potatoes and Apples – Sweet potatoes and apples baked in a rich brown sugar glaze.
• Mashed Sweet Potatoes – Smooth, buttery sweet potatoes with just the right touch of sweetness.

Turkey Brine Recipe FAQ

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Printable Version Turkey Brine Recipe with Nutrition Facts