Yield: 1 batch turkey brine
The Best Turkey Brine Recipe
Made with whole spices and garlic, this easy Turkey Brine is a no-muss, no-fuss Thanksgiving tradition that packs a ton of flavor.
Ingredients
- 1 cup kosher salt
- ½ cup dark brown sugar
- 1 gallon vegetable stock, chicken stock or turkey stock
- 3 tablespoons black peppercorns
- 2 teaspoons allspice berries
- 5 garlic cloves, smashed
- 1 gallon heavily iced water
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Instructions
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and garlic cloves in a large stockpot over medium-high heat. Stir to combine and bring mixture to a boil. Let boil for 2 minutes and then remove the brine from the heat.
- Cool the brine and then combine the brine mixture and iced water together in an extra large pot or 5-gallon bucket (if you have the room in your fridge).
- Place the thawed turkey breast side down in the brine. If necessary, weigh down the bird with something heavy to ensure it is fully immersed in the brine.
- Cover and refrigerate the turkey for 6 to 8 hours, turning the bird once halfway through brining.
Video
Notes
How Long to Brine a Turkey: 6 to 8 hours is the minimum time needed to brine a turkey. If you want to be exact, brine for 1 hour per pound of turkey. I brine my turkey overnight, so I usually leave mine in the brine for about 12 hours. I do not recommend leaving a turkey in the brine for any longer than 48 hours.
Rinse After Brining: Rinse away excess salt before roasting the turkey. Make sure to sanitize the sink and counters before and after rinsing to best eliminate any cross contamination with raw, poultry juice. Pat it dry with plenty of clean paper towels before seasoning and roasting the turkey.
No Room in Fridge? Consider using a high quality cooler (or an affordable cooler, just keep checking the ice levels) that will maintain a safe temperature. Sanitize the cooler and line with a large plastic or brining bag. Add the turkey and brine to bag and tie to seal. Pack ice around the outside of the bag. This is a great hack; especially if you want to brine for 24 hours or more. Keep an eye on the ice and add more as needed. Be sure to sanitize the cooler after removing the turkey.
Weigh Down: To keep turkey completely submersed in brine, wrap a couple of clean bricks in foil and place inside a cast iron skillet. Place on top of the turkey to keep it covered with brine.
Nutrition
Serving: 1, Calories: 88kcal, Carbohydrates: 20g, Protein: 2g, Fat: 1g, Sodium: 8914mg, Fiber: 1g, Sugar: 15g