Easy Turkey Brine Recipe
Learn how to brine a turkey for a juicy turkey every time! You can use this turkey brine for Juicy Roast Turkey or Smoked Turkey. If you don't have a container large enough to accommodate a whole turkey, you can also use a turkey bag inside a large bowl or pot.
Foto: Natasha's KitchenBahan-bahan
- 16 cups lukewarm 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 g arlic 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)
- 8 cups cold water
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Prepare your Turkey - make sure the Turkey* is fully thawed (see How to Thaw a Turkey here) and remove the bag of giblets and neck from the turkey's cavity.
Make the Brine - 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. Stir until sugar and salt are dissolved and the liquid turns clear.
Add the turkey and add more cold water to ensure the turkey is fully submerged. I added an additional 8 cups of cold water (this will vary depending on the size of your turkey and the size of your tub/container/pot. Store in the refrigerator for 8 to 12 hours or overnight.
Remove the turkey from the brine and discard the brine. Carefully rinse your turkey to avoid splatter* and dry all over. 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.
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