Best Turkey Brine Recipe

Prep: 6

Cook: 0

Total Time: 6

Yield: 12 servings

Course: Condiment

Cuisine: American

Calories: 460kcal

The best wet and dry turkey brine for Thanksgiving to yield the most flavorful bird.

Make Brine - In a large pot or container, add the water and salt. Stir until all of the salt crystals are dissolved.
Prepare Turkey - Remove turkey from its packaging. Remove the neck and giblets. Optional to save for making gravy. Do not rinse the turkey! Submerge the turkey breast side down into the brine. Cover and transfer the turkey to the refrigerator.
Brine Turkey - Brine for at least 6 hours and up to 12 hours. Carefully lift out the turkey and drain the brine into the pot. Do not rinse! Transfer the turkey to a roasting pan or rimmed sheet pan. Using paper towels, dry the surface and cavity. Roast as desired.

Prepare Turkey - Place turkey on a sheet pan. Remove the giblets and the neck from the cavity and reserve them if using to make gravy. Use paper towels to dry the outside surface and inside the cavity.
Add Brine Under Skin - In a small bowl, combine kosher salt and sugar. Rub about 1 tablespoon of the mixture underneath each breast. Rub about 1 ½ teaspoon underneath each thigh and leg. Rub the remaining mixture inside the cavity.
Brine Turkey - Place turkey breast-side up in a roasting pan with V-rack or on a wire rack set over a rimmed sheet pan. Refrigerate uncovered for at least 12 to 24 hours. If brining for up to 36 hours, loosely cover the turkey with plastic wrap after 24 hours. Roast the turkey as desired.

For the Best Results: Reference the tables in the article for exact ingredient amounts and brining times based on turkey size.
Using Diamond Crystal Kosher Salt or Table Salt: This recipe was made with Morton Coarse Kosher salt. Increase the amount by 50% for Diamond Crystal kosher salt. Decrease by 25% for table salt.
Wet Brining Larger Turkeys: Increase the ingredients by 50% for 18 to 24-pound turkeys.
Dry Brining Larger Turkeys: Double the salt mixture for turkeys between 15 to 24 pounds.
For Crispier Skin (optional): After wet brining, and in addition to dry brining, season the turkey's surface with a combination of 4 ½ teaspoons kosher salt and 2 teaspoons baking powder. Just enough to coat. You don't want a thick crust. The mixture creates bubbles on the skin that turn crispy during roasting.

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