Easy Turkey Brine Recipe


▢ 16 cups lukewarm water, plus 8 cups cold water ▢ 1 cup fine sea salt , or 1 1/2 cups kosher salt* ▢ 1/2 cup granulated sugar ▢ 3 bay leaves ▢ 1 Tbsp whole peppercorns, coarsely crushed ▢ 5 garlic cloves, peeled and smashed ▢ 2 Tbsp coarsely chopped fresh rosemary, or 1 Tbsp dried rosemary ▢ 1 Tbsp coarsely chopped fresh thyme, or 2 tsp dried thyme

Instructions Step - 1

Combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl.

Step - 2

Stir until sugar and salt are dissolved and the liquid turns clear.

Step - 3

Add the turkey and add more cold water to ensure the turkey is fully submerged. Then add an additional 8 cups of cold water.

Step - 4

 Store in the refrigerator for 8 to 12 hours or overnight.

Step - 5

Remove the turkey from the brine and discard the brine. Carefully rinse your turkey to avoid splatter* and dry all over.

Step - 6

 If a crispy skin is desired, we recommend letting it sit on a platter uncovered in the refrigerator for 8-12 hours before cooking your turkey. ENJOY

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