Classic Turkey Brine Recipe
This classic turkey brine recipe is the single most reliable way to guarantee a juicy Thanksgiving turkey. The salt in the brine seasons the meat all the way through and helps it hold onto moisture, while sugar, herbs, and aromatics add flavor that a surface rub alone cannot reach. It takes ten minutes of active work, and the bird does the rest overnight in the fridge.
The brine below suits any turkey from 12 to 22 pounds — just scale the salt and water to cover the bird, and give it roughly one hour of brining per pound, never more than 24 hours.
Prep time: 15 minutes Cook time: 0 minutes (plus 12–24 hours brining and normal roasting time) Servings: 12–16
What You’ll Need
- Large food-safe container, brining bag, or clean 5-gallon bucket
- Large stockpot
- Long spoon
- Paper towels
- Refrigerator space for the container
For the roasting itself, a good rack makes all the difference — see our best roasting racks for turkey guide.
Ingredients
- 2 gallons cold water, divided
- 1 1/2 cups kosher salt (do not use table salt — it is denser and will over-salt the bird)
- 3/4 cup granulated sugar
- 2 tablespoons black peppercorns
- 4 bay leaves
- 1 head garlic, halved crosswise
- 1 large onion, quartered
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 2 sprigs fresh rosemary
- 2 oranges, halved
- 1 whole turkey (12–22 pounds), giblets and neck removed
- Ice, as needed to keep the brine cold
Instructions
1. Dissolve the salt and sugar. In a large stockpot, combine 1 gallon of water with the kosher salt and sugar. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve completely.
2. Add the aromatics. Stir in the peppercorns, bay leaves, garlic, onion, thyme, sage, rosemary, and oranges. Remove from the heat and let the mixture cool to room temperature, about 1 hour.
3. Combine with cold water. Pour the cooled brine concentrate into your brining container and add the remaining 1 gallon of cold water. The brine must be fully cool before the turkey goes in — warm brine starts cooking the bird.
4. Submerge the turkey. Lower the turkey into the brine, breast-side down. It should be fully submerged; weigh it down with a heavy plate if it floats. Seal the bag or cover the container.
5. Refrigerate. Refrigerate for 1 hour per pound, up to 24 hours maximum. A 16-pound turkey brines for about 16 hours. Keep the brine below 40°F (4°C) at all times — add ice if your fridge space is tight, but never let the bird sit at room temperature.
6. Remove and dry. Lift the turkey out of the brine and discard the brine. Pat the bird very dry inside and out with paper towels — dry skin is what crisps in the oven. Do not rinse; rinsing just spreads bacteria around the sink.
7. Rest before roasting. Let the turkey sit uncovered in the fridge for 1 hour (or up to overnight) so the skin dries further, then roast as usual. Do not add extra salt to the skin — the brine has already seasoned the bird.
Tips for the Best Classic Turkey Brine
Use kosher salt, measured correctly. Table salt is much denser than kosher salt, so substituting cup-for-cup over-salts the turkey. If you only have table salt, use half the amount.
Keep it cold. The danger zone is real: brine must stay below 40°F. If the container does not fit in the fridge, use a cooler with ice packs and check the temperature.
Do not over-brine. More than 24 hours, or a brine that is too salty, gives turkey a spongy, ham-like texture. One hour per pound is the reliable rule.
