Best Turkey Brine Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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.
Keywords: turkey brine, best turkey brine, apple cider brine, Thanksgiving turkey, juicy turkey, holiday turkey brine
Find it online: https://leofoster.com/best-turkey-brine-recipe/
