Simple Herb Turkey Brine

A flavorful, foolproof wet brine that keeps your turkey incredibly juicy and seasoned all the way through. This classic herb and citrus brine works for whole turkeys or turkey parts and can be adapted with spices you already have on hand.

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Prep Time 20 min

🔥

Cook Time 10 min

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Total Time 30 min

👥

Servings 12

⭐

Difficulty Easy

American Dinner

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About This Recipe

Instructions

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Step 1: Check the turkey label to ensure it is not already brined or labeled as 'self-basting' or 'enhanced with a salt solution'. If it is, skip brining or reduce brine time substantially.
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Step 2: Remove the turkey from its packaging. Take out the giblets and neck from the cavity and reserve for stock or gravy if desired. Pat the turkey dry with paper towels.
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Step 3: In a large stockpot, add 8 cups (1.9 L) of the water, kosher salt, and sugar. Add bay leaves, peppercorns, allspice (if using), thyme, rosemary, sage, garlic, onion, oranges, and lemon.
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Step 4: Place the pot over medium-high heat and stir until the salt and sugar are completely dissolved. This usually takes about 5–7 minutes. Do not let it boil vigorously; just heat enough to dissolve and extract flavor.
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Step 5: Remove the pot from the heat. Stir in the remaining 8 cups (1.9 L) cold water, ice cubes, and apple cider and soy sauce if using. The brine must be completely cold before adding the turkey. If still warm, refrigerate until chilled.
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Step 6: Place the turkey breast-side down in a clean food-safe brining bag, large stockpot, or non-reactive container (plastic, stainless steel, or enamel). Make sure it fits fully submerged once the brine is added.
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Step 7: Pour the fully cooled brine over the turkey, making sure the cavity fills with brine. Add more cold water if needed to completely cover the bird. Press out excess air if using a brining bag and seal tightly.
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Step 8: Refrigerate the turkey in the brine for 12–18 hours for a 12–14 lb turkey or up to 24 hours for a 14–16 lb turkey. Rotate the turkey once halfway through brining if it is not fully submerged.
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Step 9: When brining time is up, remove the turkey from the brine and discard the used brine. Do not reuse the brine.
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Step 10: Rinse the turkey lightly under cold running water, inside and out, to remove excess surface salt. This step helps prevent an overly salty exterior.
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Step 11: Pat the turkey very dry with paper towels, including inside the cavity. For the best skin, place the turkey uncovered on a rack in the refrigerator for 4–24 hours to air-dry the skin before roasting.
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Step 12: When ready to cook, rub the turkey with oil or softened butter and season lightly with salt (less than usual since it is brined) and pepper. Roast according to your preferred turkey recipe until the thickest part of the breast reaches 160°F (71°C) and the thigh reaches 170–175°F (77–80°C). Rest 20–30 minutes before carving.

💡 tips

Use Diamond Crystal kosher salt for this recipe; if using Morton kosher salt, reduce to about 2/3 cup because it is denser and saltier by volume. Always cool the brine fully before adding the turkey to keep it in the safe temperature zone. For extra flavor, you can toast the peppercorns and allspice in a dry pan for 1–2 minutes before adding to the brine. Air-drying the turkey in the fridge after brining is key for crispy, golden skin. Because the turkey is seasoned all the way through, go lighter with additional salt in rubs, compound butters, or stuffing. If you want a more subtle brine, reduce the brining time to 8–12 hours for a smaller bird.

🔄 substitutions

If you do not have kosher salt, use 2/3 cup (about 130 g) fine sea salt; avoid iodized table salt as it can taste harsh. For a sugar-free brine, omit the sugar and add an extra 1/2 cup apple cider or a low-carb sweetener to taste. You can replace fresh herbs with 1–2 teaspoons each of dried thyme, rosemary, and sage. If you do not have oranges or lemons, use 1–2 tablespoons orange or lemon zest or 1/4 cup orange juice. For a more aromatic brine, add 1–2 cinnamon sticks and 4–6 whole cloves. For turkey parts (like breasts or legs), use the same brine but reduce brining time to 6–10 hours, depending on size.

📦 storage

The prepared brine (before adding the turkey) can be stored covered in the refrigerator for up to 3 days. Once the turkey has been in the brine, discard the used brine; do not store or reuse it. Brined and air-dried raw turkey should be cooked within 24 hours for best safety and texture. Cooked brined turkey leftovers can be refrigerated in an airtight container for 3–4 days or frozen for up to 2–3 months.