Basic Turkey Brine (Salt and Brown Sugar)
A simple turkey brine recipe with kosher salt, brown sugar, peppercorns and bay leaves. It's quick to make, chills fast with cold water and ice, and gives you a juicy, perfectly seasoned Thanksgiving turkey every time.
Equipment
Ingredients
- 4 cups water for dissolving
- 1 cup Diamond Crystal kosher salt or ½ cup plus 1 tablespoon Morton kosher salt
- ½ cup packed brown sugar light or dark
- 2 tablespoons whole black peppercorns
- 4 bay leaves
- 4 cloves garlic smashed (optional)
- 4-5 sprigs fresh thyme or rosemary optional
- 5 quarts cold water or a mix of cold water and ice
- 1 whole turkey 10–20 lbs, thawed, giblets and neck removed
Instructions
- Dissolve the salt and sugar. In a large stockpot, combine the 4 cups of water, kosher salt, brown sugar, peppercorns, bay leaves, and the garlic and herbs if using. Heat over medium-high, stirring, just until the salt and sugar dissolve, about 5 minutes. It doesn't need to boil.
- Chill the brine. Remove the pot from the heat and stir in the 5 quarts of cold water and ice. Stir until the brine is completely cold, under 40°F. If it's still warm, refrigerate it until cold. Never pour warm brine over a raw turkey.
- Bag the turkey. Set a large brining bag inside a roasting pan. Place the turkey in the bag, breast side down.
- Brine. Pour the cold brine over the turkey, including the aromatics. Press out as much air as you can, seal the bag and secure it with clips. Refrigerate for 12 to 24 hours.
- Pat dry. Remove the turkey from the bag and discard the brine. Pat the turkey dry inside and out with paper towels. For the crispiest skin, refrigerate it uncovered on a rack for 8 to 12 hours.
- Roast. Brush the skin with olive oil or melted butter. No extra salt is needed. Roast until an instant-read thermometer reads 165°F in the thickest part of the thigh.
Notes
- Salt: Kosher salt brands measure very differently. Use 1 cup of Diamond Crystal or ½ cup plus 1 tablespoon of Morton (about 140 g either way). If using table salt, use about ½ cup.
- Metric: 140 g kosher salt, 110 g brown sugar, about 5.7 liters total water.
- Turkey size: For a turkey breast or a bird under 10 lbs, make a half batch and brine 6 to 12 hours. For a turkey over 20 lbs, make 1½ batches so the bird is fully covered.
- Make ahead: Make the brine up to 3 days ahead and keep it covered in the fridge.
- No fridge space? Put the bagged turkey in a cooler and surround it with ice. Check that it stays below 40°F and add ice as needed.
- Pre-brined turkeys: Skip the brine for kosher, "enhanced" or self-basting turkeys. They're already salted.
- Gravy: Use half drippings and half low-sodium chicken stock, then taste before salting.
- Want more flavor? Try my Apple Cider Turkey Brine, Citrus Herb Turkey Brine or Dry Brine Turkey.
Tried this recipe?Let us know how it was!