Best Turkey Brine Recipe

Introduction

This best turkey brine recipe ensures a juicy, flavorful bird perfect for any festive occasion. Using a blend of apple cider, citrus, and fresh herbs, the brine tenderizes and infuses the turkey with delicious moisture. It’s simple to prepare and makes a world of difference in your holiday meal.

Ingredients

• 1 14 lb turkey (giblets and neck removed)
• 2 gallons liquid (apple cider preferred, or water)
• 1 cup coarse kosher salt or good quality coarse sea salt
• 1 cup brown sugar
• 8 cloves garlic, smashed
• 2 oranges, juiced and halved
• 2 lemons, juiced and halved
• 4 tablespoons peppercorns
• 4 bay leaves
• Handful of fresh herbs (rosemary, thyme, sage, parsley)

Instructions

1. Step 1: Transfer about 8 cups of cider or water to a saucepan. Add the salt and sugar, bring to a boil, then reduce to a simmer. Stir occasionally until salt and sugar have fully dissolved. Set aside and let the liquid cool completely. You can speed cooling by adding ice.
2. Step 2: Pour the cooled brine into your brining container. Add the remaining cider along with garlic, herbs, and peppercorns. Squeeze the juice from the oranges and lemons into the pot, then add the halved fruits as well. Slowly and carefully submerge the turkey, covering completely. Refrigerate for one hour per pound.
3. Step 3: When brining time is complete, transfer the turkey to the sink (line with plastic bags for cleanliness if desired). Rinse the turkey thoroughly under low water pressure to remove excess salt and prevent over-salting.
4. Step 4: Pat the turkey dry with paper towels. Transfer to a cooking vessel and prepare as you normally would, seasoning to taste before roasting.

Tips & Variations

• If you don’t have apple cider, water works fine but apple cider adds extra depth of flavor.
• Use coarse kosher salt and measure by volume rather than weight for best brine balance.
• Fresh herbs can be adjusted to your preference; rosemary and thyme add wonderful aroma.
• For extra flavor, add a splash of bourbon or maple syrup to the brine.
• Make sure the brine is fully cooled before adding the turkey to avoid partially cooking the bird.

Storage

After brining and rinsing, cook the turkey immediately for best results. If you need to store the brined turkey before cooking, keep it tightly covered in the refrigerator for no more than 12 hours. Leftover cooked turkey can be refrigerated for 3 to 4 days or frozen for up to 4 months. Reheat gently to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I brine the turkey for longer than the recommended time?

While longer brining can increase flavor, brining more than 24 hours for a 14 lb turkey may result in overly salty meat or a mushy texture. Stick to approximately one hour per pound for balanced results.

Do I need to rinse the turkey after brining?

Yes, rinsing under low water pressure removes excess salt from the surface and prevents the turkey from becoming too salty. After rinsing, be sure to pat it dry before cooking.

Best Turkey Brine Recipe

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4.7 from 72 reviews

This Best Turkey Brine Recipe is designed to infuse a 14 lb turkey with moisture and flavor using a flavorful apple cider-based brine. Combining kosher salt, brown sugar, garlic, citrus, peppercorns, bay leaves, and fresh herbs, this brine tenderizes the turkey while adding a subtle sweetness and aromatics. The turkey is submerged in the brine for an hour per pound before being rinsed and cooked as desired, resulting in a juicy, savory bird perfect for any festive meal.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: Varies (dependent on cooking method, not included in brining)
• Total Time: 14 hours 20 minutes (including brining time)
• Yield: Serves approximately 10–12 people 1x
• Category: Brining
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Turkey

• 1 14 lb turkey (giblets and neck removed)

Brine Liquid

• 2 gallons liquid (apple cider preferred; water also works)
• 1 cup coarse kosher salt or good quality coarse sea salt
• 1 cup brown sugar

Flavors and Aromatics

• 8 cloves garlic, smashed
• 2 oranges, juiced and halved
• 2 lemons, juiced and halved
• 4 tablespoons peppercorns
• 4 bay leaves
• Handful of fresh herbs (rosemary, thyme, sage, parsley)

Instructions

1. Prepare the Brine: Transfer about 8 cups of apple cider or water to a saucepan. Add the kosher salt and brown sugar. Bring to a boil, then reduce to a simmer, stirring occasionally until the salt and sugar dissolve completely. Remove from heat and let the brine cool completely, using ice to speed the process if needed.
2. Mix and Submerge the Turkey: Pour the cooled brine into a large brining container. Add the remainder of the apple cider along with smashed garlic cloves, fresh herbs, peppercorns, and bay leaves. Squeeze the juice from the oranges and lemons into the brine, then place the halved fruit into the pot as well. Slowly and carefully submerge the turkey breast-side down, ensuring it is fully immersed. Cover and refrigerate for 14 hours (approximately 1 hour per pound).
3. Rinse the Turkey: Once brining time is complete, carefully transfer the turkey to a sanitized sink area lined with plastic bags or wrap. Gently rinse the turkey under low water pressure to remove excess salt from the skin and cavity, preventing overly salty flavors.
4. Dry and Prepare for Cooking: Pat the turkey thoroughly dry with paper towels. Transfer it to a cooking vessel of your choice. Proceed to season and cook the turkey using your preferred method, such as roasting or smoking.

Notes

• Use coarse kosher salt or high-quality sea salt for best results; finer salts will yield a too salty brine.
• Apple cider adds a subtle sweetness and complexity to the brine compared to plain water.
• Make sure the brine is completely cooled before adding the turkey to avoid partially cooking it.
• Brine the turkey for approximately one hour per pound for optimal moisture and flavor absorption.
• Always rinse the turkey after brining to remove excess salt and prevent a salty final dish.
• Patting dry the turkey before cooking ensures skin will crisp nicely during roasting or frying.

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