Easy Turkey Brine Recipe
If you are roasting or smoking a turkey this season, our Easy Turkey Brine recipe is the perfect first step to preparing your holiday meal. Learn how to brine a turkey for a super juicy, tender Thanksgiving star every time! You can use this turkey brine for Juicy Roast Turkey or Spatchcock Turkey.
It’s so juicy, that you don’t even need the Turkey Gravy. Oh, who are we kidding? You always need gravy!
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What is a Brine?
Brining means to soak your turkey (or chicken, or pork) in a water and salt solution (brine) with herbs, sugar, spices, and sometimes even fruit.
Why Do You Brine a Turkey?
Turkey, like chicken and pork, is a naturally lean protein and is prone to overcooking and drying out while roasting in the oven. Brining is a helpful technique to enhance moisture retention because the salt alters the structure of the meat’s proteins, allowing it to absorb and retain more flavor-infused liquid.
Best Turkey Brine Recipe
If you have never brined a turkey, you are missing out. This wet brine recipe is not part of the cooking process but is an additional step in preparing your turkey 12-24 hours before cooking. Soak your turkey in this herbal brine and you will have the most flavorful, tender cuts of turkey your platter has ever seen. Brining will make your turkey:
- Extra flavorful, seasoned throughout
- Consistently moist, tender, and juicy
- Aromatic – all of the fresh herbs that are infused while soaking are enhanced when the turkey is roasting in the oven.
Pro Tip:
Be sure to remove the bag of giblets and neck from the turkey’s cavity before adding your bird to the brine.
Ingredients
This brine recipe is so simple, it really is as easy as submerging your turkey (just about any sized turkey will work here) in seasoned water and adding some herbs. For this easy turkey brine recipe you will need:
- Salt – fine sea salt or kosher salt, preferably salt without additives or iodine
- Granulated sugar – balances the saltiness of the brine and also helps to give your finished roasted turkey a golden brown, caramelized crust.
- Herbs and spices – bay leaves, whole peppercorns, fresh garlic, rosemary, and thyme
- Water – cool not hot, enough to fully submerge your turkey
Substitutions
Sugar – Swap the granulated sugar for brown sugar.
Cider – Try replacing 3 cups of water with equal amounts of apple cider (apple juice in a pinch, NOT apple cider vinegar) for extra flavorful moisture.
Zest – Add the peels from 3 oranges for a hint of citrus in your brine. Use a knife to finely slice only the zest (colored skin) and not the bitter white pith.
Dry Herbs – if you don’t have fresh rosemary and thyme, it’s perfectly ok to substitute 1 Tbsp dried rosemary and 2 tsp dried thyme.
Pro Tip:
A general rule of thumb is to brine for 1 hour per pound of turkey to give you the best flavor and moisture content.
How to Brine a Turkey
- Combine – Place the sugar, salt, peppercorns, 1 gallon of water, and fresh herbs into a container large enough to hold your brine and submerge your turkey (or use a brining bag). Stir the mixture until the sugar and salt dissolve.
- Add Turkey – Place your turkey breast down, into the brine and more cold water until the turkey is fully submerged (I added 8 additional cups).
- Brine – Store your turkey and brine in the refrigerator for at least 12 hours or overnight.
- Get Ready to Roast – Remove the turkey from the pot or brining bag and discard the brine. In a clean sink, rinse the turkey to remove the excess salt and seasonings. Pat dry all over with paper towels and you’re ready to roast or smoke your turkey.
Safety Tip:
Before rinsing the turkey, make sure that your sink is clean and does not have anything in it. Have paper towels for drying, and your roasting pan next to the sink ready to receive the dried turkey. Being set up before rinsing will prevent the splashing and spreading of raw turkey juices and bacteria. After placing your turkey into the roasting pan, be sure to clean the sink and counters with antibacterial cleaning products to prevent cross-contamination.
Common Questions
This recipe is best with fresh or already defrosted turkey to allow the meat to fully absorb the brine.
Yes! After brining is the only time you should rinse a turkey, inside and out, to reduce the saltiness and remove the herbs. You can also soak the turkey in a pot of cold, fresh water for 15 minutes.
It’s totally normal and fine if the water turns a pinkish color while your turkey soaks.
The USDA recommends that you always store raw turkey in the refrigerator at 40°F or less to prevent foodborne illness. A brining bag takes up less space than a large, rigid container, so consider using this option if space is a concern.
If you prefer crispy skin, we recommend letting your turkey sit uncovered on a platter in the refrigerator for 8-12 hours before cooking.
What Type of Container Should I Use to Brine a Turkey
This recipe works well for a turkey 10-20 lbs. You are going to need a large pot or container to hold your turkey while it brines. It’s best to use something non-reactive such as plastic, glass, or stainless steel. Consider using a:
- food grade bucket
- large stockpot
- cooler
- crockpot bowl
- a brining bag or 2-gallon Ziploc bag- double bag it!
For a turkey 15 lbs. or more, a brining bag is recommended. Make room in your fridge because you definitely need to keep the turkey refrigerated while it soaks.
Pro Tip:
To help keep your turkey fully submerged, place a plate, bowl, or pot lid on top to weigh it down.
Since the turkey is the star of the Thanksgiving table, it’s definitely worthwhile to brine for a more flavorful and tender turkey. I find the turkey is a little more forgiving when it’s brined.
Leftover Turkey Recipes
With Thanksgiving on its way, you are going to need all of the turkey recipes to enjoy leftovers in a million different ways. Don’t fret, Natasha’s Kitchen has you covered. You don’t want to miss these other recipes to help you use up your leftover Roast Turkey.
- Turkey Noodle Soup
- Leftover Turkey in Gravy
- Turkey Crepes
- Turkey Chili
- Chicken Bacon Sandwich (with Turkey meat!)
Easy Turkey Brine Recipe
Ingredients
- 16 cups lukewarm water, plus 8 cups cold 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 garlic 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
Instructions
- 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.
Notes
*Thoroughly clean your sink and surrounding work surfaces after rinsing your turkey.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi again! Iv’e been using your roast turkey recipe for the last two years where you put the butter mixture under the skin. I had still planned on doing that this time, but since I’m brining it also, will the butter mixture be ok, or just be overkill??
Thank you!
Hi Rachael! Yes, you can still use the butter/herb mixture. I like to omit the salt if I brine the Turkey so it’s not overly salty.
Natasha,
This noodle soup is a great big hit! My husband absolutely love it! This recipe is a keeper!
That’s lovely! Thanks so much for sharing, we appreciate it.
Do I need to add more salt and sugar if I added more water to completely submerge the turkey? I had to use more than 8 additional cups of water to the recipe.
Hi Nancy! If you increased the water, then yes, I would increase the other ingredients accordingly too.
Hi Natasha! What would you suggest for brining a 24lb frozen turkey (days in the fridge before brining..etc)? I don’t want it to go bad while defrosting and then brining it. BTW, love your cookbook recipes (and so do my kids and hubby! 🙂
Hi Rachel! Here are the USDA recommendations for thawing safely. The Turkey should be thawed completely so that the brine work’s effectively. Happy Thanksgiving to you and your family!
Simple recipe that turned out great! We doubled this for a 16 lb bird and rinsed it off before smoking it. The turkey was flavorful and juicy. I’ll definitely be using this recipe again!
Great to hear that you enjoyed it!
Hi, would you recommend brining a turkey if it will be fried?
Hi Nelya, I haven’t tried frying a turkey before to advise, but doing a quick online search it seems people have done it. I’m also reading a dry brine is perfect for deep frying because no additional liquid is introduced.
Love your recipes. If I plan to brine the turkey and NOT use the herb-butter mixture this time, at what oven temperature do I cook the turkey? How long for a 16-lb turkey? Also, I assume I don’t need to stuff the cavity??
Hi Maria! You can still follow the same baking instructions in that recipe, just skip the herbed butter rub. You will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it’s fully cooked through.
I love all your recipes. I have a question can you brine a whole chicken instead of a turkey and if so will the results still be the same. When I make your recipes and place them in my recipe book I also state that you were the creator so I know this is an awesome recipe.
Thank you, great to hear that you are enjoying them. While I haven’t brined a chicken this process will work on it also since chicken is very lean meat.
I just wanted to thank you for all the wonderful recipes, I’m the cook in the family and have been using you recipes for years. My wife got me your book and we have enjoyed it so very much. May you and your family have a Merry Christmas and a Blessed New Year
Hi David! That’s wonderful. I’m so glad you are enjoying the recipes and the cookbook! Merry Christmas and Happy New Year to your family as well, be blessed!
I’m roasting two boneless turkey breasts and separate turkey legs. Can I brine these.
Yes, you can still use this brine for that.
OMG!! I have been Brining my bird for years!! Yay!! it is the best turkey I have ever had!!
That’s just awesome! Thank you for sharing your wonderful review!
I like to dry brine over wet brine. I hope Natasha will try this method and compare.
Hi Natasha,
I know this is random, but has the winner for the free giveaway (November 7th) been announced, and could I possibly know what’s in the package so I can order it for Christmas?
Your recipes are dynamite
Hi M.A.
Yes- the winner has been announced and contacted. The gift package is not available for order/sale. The package was a variety of kitchen items and a copy of my cookbook.
Hi Natasha,
I was just thinking how wonderful it would be if you had a turkey brine recipe and I was so excited to see that you just posted it!
My question is, since I usually use your roasted turkey recipe, would you say I need to adjust anything else in that recipe besides salt if I brine it?
Thank you!
Hi Julia! This brine gives plenty of flavor so there is no need to season or add anything, you can just roast it.
If you want to use the herb-butter mixture from that recipe, I would omit any salt since this brine is very salt rich.
Thank you! By the way, do I need to adjust the salt amount if I have a smaller turkey (11lb)?
Feel free to make some adjustments, you probably might have to adjust some of the ingredients
Hi, Natasha! Love all your recipes!! I made the Latkes and they were wonderful! My question is how would I adjust the brine recipe for say a whole chicken instead of a Turkey? Thank you!
Hi Susan, while I haven’t brined a chicken this process will work on it also since chicken is very lean meat.
I have brined a chicken and pork chops, they turned out very nice, the timing for the chicken if cut up is about 1-2 hrs, and the pork is about the same timing, I do add a little apple juice for the pork chop tho! turns out very nice!
Thanks for sharing, Debbie. Glad you liked it!
Whenever I brine a chicken, I cut the entire recipe in half.
Hi Natasha,
Can I smoke my turkey on a Traeger Pellet smoker after the brining. My turkey is 14lb. Also, can I do a chipotle butter injection after the brining. I also got your cookbook and it is wonderful.
Hi John, brining a turkey will work before smoking from what I’m reading online!
Hi, Natasha. You are a beautiful and gracious person. After brining, how do you season your turkey in order to bake it or is it ready as is? I always use a turkey breast and cook it in a crockpot as there are only two of us. Thanks so much and Happy Thanksgiving to you and your family.
Hi Karen! Thank you, that is very kind. There is no need to season. After brining, you’ll rinse the Turkey as instructed above and it’s ready for roasting.
This is a new go-to turkey brine recipe! It is so easy and the turkey turned out so tender and juicy! I’m keeping this recipe!
That’s wonderful, Shar!
Hi Natasha, praying all is well with you and Family. I bought a while frozen turkey breast at the store yesterday , is it ok to use this brine for that?
I love every recipe you have, im looking forward getting your cookbook❤️
Hi Irene! This brine will work with just the breast meat as well. We used a 10-20lbs Turkey with this recipe. It’s best to thaw the meat before brining.
Hi Natasha, I really enjoy your recipes. I bought your cookbook, it is full of wonderful recipes.
Can you brine the turkey more than 12 hrs?
Hi Cherie, thank you so much for your support and encouraing message! As a general rule, you want to brine for 1 hour per pound so it depends on your turkey. For a 12-14 pound, I would do 12-14 hours and would not go longer than 16-18 hours.
Can I use this brine for a 7 lb. bone-in turkey breast? Would I use half the brine recipe?
Hi Mary, yes, you can use less brine for a smaller turkey. I hope you love this recipe.
Everyone should ALWAYS brine their turkeys and other fowl. After years of liquid brining, I came across a dry brine which uses approx. 1/2 c salt for about a 20 lb. turkey. Just cover the turkey, every crevice, with salt, and rub it in and under the skin. Shove it into a plastic bag overnight, and bake as usual. NO NEED to rinse. It does NOT taste salty. I’ve done this many times, and still can’t believe that it is not salty. Seems to work as well as liquid, and much easier/quicker. True, it does not impart any herb taste. Love this site. One of my very favorites.
Hi Bruce, thank you for sharing your dry brining method!
I’m a big fan of brining (it totally makes for a moist bird) and tried your suggestion of apple cider. It was delicious. Thanks so much!
Thank you for the feedback, Erin!
I love this savory take on a brine; most call for apple or orange juice, which throws off the flavor for me. So, this was exactly what I had been looking for. Thank you!
You’re very welcome!
I always feel bad about wasting the more expensive ingredients on brine and this works so well – there’s really no need for the extras.
The brining recipe I’ve used for several years is identical to yours except that mine calls for whole cloves and no garlic. I love garlic. Do you think it should be okay to add garlic while keeping the cloves or would it be best to use only one of them.
Hi Debby! I think that would be just fine.
Weird questions…but after I brine the turkey and get it ready for the oven, would I still use the same amount of salt/seasonings as I would normally use on the turkey? Or would I need to use less salt after the turkey is brined so it wouldn’t be too salty? By the way, I love all of your recipes! You are always my go-to for any recipe.
HI Tatyana, I would go a little easier on the salt. For example, when I am stuffing the turkey, I don’t season the inside of the bird because it’s completely unnecessary if it’s brined. You can also add a little less salt and pepper on the outside of the bird – don’t salt as liberally because again, not necessary.
I use a 5-gallon plastic container (I bought mine from Lowes) for brining. First I dissolve the sugar and salt in just a bit of boiling water and then add cool water. After placing the bird in the bucket, I pour in a bag of ice that from a grocery store before adding more water. Since I don’t have room in my fridge for a big turkey, the ice keeps it cold. If the ice melts, I just add more.
Thank you for sharing your method!