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Brined Turkey Recipe
Ash Tyrrell

Brined Turkey Recipe

I still remember the first time I pulled a dry, sad turkey out of the oven and swore it would never happen again. That one disappointing holiday sent me down a rabbit hole of research, and bringing turned out to be the fix I needed.
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Total Time 16 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 gallons cold water – this is your brine base and it needs to be cold so it doesn't cook the turkey prematurely
  • 1 ½ cups kosher salt – the real workhorse of the brine; it's what pulls moisture and flavor deep into the meat
  • 1 cup brown sugar – balances the saltiness and helps the skin turn a beautiful golden brown while roasting
  • 2 oranges quartered – adds a subtle citrusy brightness that cuts through the richness of the turkey
  • 2 lemons quartered – works alongside the oranges for a fresher, more layered flavor
  • 1 large onion quartered – brings a savory base note that rounds out the brine
  • 6 cloves garlic smashed – infuses the liquid with a warm, aromatic depth
  • 2 tablespoons whole black peppercorns – adds a gentle peppery backbone to the brine
  • 4 bay leaves – contributes a subtle herbal note that builds over the brining time
  • A handful of fresh rosemary thyme, and sage – classic holiday herbs that make the kitchen smell incredible
  • 1 whole turkey 12-15 lbs, thawed – pick a fresh or fully thawed bird so the brine can do its job evenly

Method
 

  1. I start by adding about half the water to a large stockpot along with the salt and brown sugar. I heat it gently, stirring until everything dissolves completely, which usually takes about five minutes. This concentrated base is what carries all the flavor into the rest of the brine.
  2. Once the salt and sugar have dissolved, I pull the pot off the heat and stir in the citrus, onion, garlic, peppercorns, bay leaves, and fresh herbs. I let everything steep together for a few minutes so the flavors start blending before the brine even touches the turkey.
  3. This step matters more than people think. I pour the remaining cold water into the pot, which usually cools things down fast, but I always double-check with my hand or a thermometer. A warm brine can start cooking the turkey's surface, so I never skip this part.
  4. I place my thawed turkey into a brining bag set inside a large cooler, then pour the cooled brine right over it, making sure the bird is completely covered. If it's not fully submerged, I add a bit more cold water until it is.
  5. I seal the bag and tuck the turkey into the fridge, or if I don't have the space, I use a cooler packed with ice to keep everything at a safe temperature. I let it sit for 12 to 18 hours, turning it once if I remember.
  6. Once the brining time is up, I remove the turkey, discard the brine, and give the bird a good rinse under cold water. Then I pat it completely dry with paper towels, inside and out, which helps the skin crisp up beautifully later.
  7. From here, I season the outside lightly since the brine has already done most of the seasoning work, then roast it following my usual method

Notes

  • I always use kosher salt instead of table salt because table salt is much saltier by volume and can throw off the whole brine
  • I like adding a splash of apple cider instead of some of the water for a slightly deeper, sweeter flavor
  • I never brine longer than 18 hours because the texture can start getting a bit mushy past that point
  • I make sure my turkey is fully thawed before brining, since a partially frozen bird won't absorb the brine evenly
  • I set a reminder on my phone so I don't forget to pull the turkey out in time to pat it dry and let it rest at room temperature briefly before roasting