Family recipe
Turkey Brine
Ingredients
- 1 gallon (16 cups) water (plus more as needed to submerge the turkey)
- 1 cup kosher salt
- ½ cup packed light brown sugar (optional, helps with browning)
- Flavor agents (optional):
- 2 oranges, quartered or zested
- 2 heads of garlic, halved
- 6 sprigs fresh thyme
- 4-6 bay leaves
- 1 tablespoon whole black peppercorns
Cooking Instructions
- Prepare the concentrate: In a large pot, combine 4 cups of the water with the salt, sugar (if using), and flavor agents. Bring to a simmer, stirring until the salt and sugar are completely dissolved.
- Cool the brine: Remove from heat and stir in the remaining 12 cups of cold water (or substitute some with apple juice or vegetable stock for added flavor). Allow the mixture to cool completely to room temperature before adding the turkey to prevent bacterial growth.
- Brine the turkey: Ensure your turkey is thawed (unless using a specific brine-from-frozen method) and the giblets/neck are removed. Place the turkey in a large, food-safe container, a brining bag, or a 5-gallon bucket. Pour the cooled brine over the turkey, adding more water if necessary to fully submerge it.
- Refrigerate: Cover the container and refrigerate at or below 40°F (4°C) for 12 to 24 hours. A general guideline is about 1 hour per pound of turkey.
- Prepare for roasting: Remove the turkey from the brine, discard the liquid, and pat the bird thoroughly dry with paper towels. Do not rinse, as this is unnecessary and can spread bacteria in your sink. Air-drying the turkey in the fridge for a few hours after brining can help ensure crispy skin.