How to Brine a Turkey
This easy turkey brining method helps you achieve juicy, tender, and flavorful turkey every time. A simple wet brine using salt, water, and aromatics makes holiday cooking calmer and more reliable.
Equipment
- Large Stock Pot or Food-Safe Container
- Measuring Cups
- Wooden Spoon
- Refrigerator or Ice-Filled Cooler
Ingredients
Basic Turkey Brine
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup granulated sugar optional
- 4 cloves garlic lightly crushed
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 whole turkey 12–15 lb, thawed
Instructions
- Dissolve the salt: In a large pot, combine the water, salt, and sugar. Stir until the salt and sugar are fully dissolved.
- Add aromatics: Stir in garlic, bay leaves, and peppercorns to gently flavor the brine.
- Cool the brine: Make sure the brine is completely cold before adding the turkey. Add ice if needed.
- Submerge the turkey: Place the turkey breast-side down in the brine, ensuring it is fully submerged.
- Refrigerate safely: Cover and refrigerate or place in an ice-filled cooler for 12–24 hours depending on turkey size.
- Rinse and dry: Remove the turkey from the brine, rinse thoroughly, and pat completely dry before roasting.