This turkey brine recipe is flavored with apple, citrus, brown sugar, rosemary and spices. It’s the perfect way to guarantee a moist and flavorful turkey every time!
Every cook’s biggest fear on Thanksgiving day is a dry turkey. A good brine does wonders for the flavor and consistency of the bird and helps to prevent it from drying out during the roasting process. I have the best turkey brine recipe for you. Serve your turkey with sweet potato casserole with marshmallows and Southern cornbread dressing for the ultimate holiday meal.
Every year around the holidays, cooking a turkey was such a source of stress for me. I was worried about the turkey either being bone dry or completely raw in the middle! Now that I’ve discovered the wonders of a good wet brine recipe, I can produce a juicy and delicious turkey every time with no stress.
When you select your Thanksgiving recipes, make sure you have plenty of fantastic side dishes like slow cooker mac and cheese, garlic mashed potatoes, cranberry salad and turkey gravy. If you end up with turkey leftovers check out my favorite leftover turkey recipes.
Turkey Brine Ingredients
To make this turkey brine recipe you will need kosher salt, brown sugar, water, apple cider, garlic, whole peppercorns, lemon slices, orange slices, fresh rosemary and bay leaves. It is very important to use apple cider the drink, not apple cider vinegar.
How Do You Make Turkey Brine?
To make turkey brine first place all the ingredients in a large pot and bring them to a simmer. Cook for 2-3 minutes, or until all of the salt and sugar have dissolved. Let the brine cool completely. Place the turkey in the liquid. Add cool water until you cover the turkey. Leave the turkey in the fridge for 18-24 hours. When it is done, remove the bird from the brine. Rince it with cool water and pat it dry. Finally, cook your bird as desired.
Tips For Turkey Brine
- Make sure you use kosher salt and do not substitute any other type of salt. Table salt is denser than kosher salt and doesn’t measure the same way.
- Make sure your stock pot is large enough to hold a turkey. If not, you can buy brining bags. These are giant resealable bags that are made for turkey brining. The bags are easy to fit into a standard sized refrigerator.
- You want to make sure you put your turkey into a cool brine; never put a turkey in a hot or warm brine.
- To cool your brine quickly you can add some cold water or a few ice cubes.
- Need less turkey? Brine a turkey breast with 1/2 of the recipe and 1/2 the amount of time.
- Pat your turkey dry before you roast it to ensure crispy skin.
Quick Tip
Be sure to use apple cider the drink, do NOT use apple cider vinegar! If you can’t find apple cider, apple juice will work fine.
Recipe FAQs
A turkey is a naturally lean type of meat which mean it’s prone to drying out. When you place a turkey in brine, it absorbs some of the liquid which helps to both keep it moist and also to season it all the way through. When you’re working with a brined turkey, even if you overcook it a bit, it should still come out tender and juicy. I always brine my whole chickens for the same reason!
A turkey needs to brine for at least 18 hours, but you can go up to 24 hours if you have a larger bird. Do not go past 24 hours or your turkey could be overly salty. Also, you need to make sure that the turkey you buy from the store is not already pre-brined or treated with salt.
People typically make gravy with turkey drippings, but in the case of a brined turkey, sometimes the drippings can be overly salty. You should taste the drippings before you proceed with your gravy. If you think the drippings are on the saltier side, you can always use unsalted chicken or turkey broth to keep the seasoning of your gravy at the proper level.
A turkey needs to cook in the oven for approximately 15 minutes per pound. Roast your turkey for the appropriate amount of time based on the size of your bird. A turkey is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
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Flavor Variations
This turkey brine will give you a juicy and delicious turkey as written. However, you can change the flavors to suit your taste.
- Veggies: Add to your wet brine chopped up celery, carrots and onion.
- Citrus: Boost the citrus flavor by adding an orange peel or lemon peel.
- Herbs: Add fresh sage leaves, fresh thyme sprigs or allspice berries.
Recommended Turkey Recipes
These recipes pair perfectly with this brine. There are plenty of options including roasted turkey, smoked turkey and turkey breast. If you’re making a smoked turkey, try using my smoked turkey brine recipe.
Use this brine to seal in the moisture for a juicy and delicious bird. If you have extra time and don’t want a wet brine, you can also try my fantastic dry brined turkey. Regardless, of what method you choose, your guests will thank you for serving a succulent turkey.
More Recipes For Your Thanksgivng
Turkey Brine Video
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Turkey Brine Recipe
Ingredients
- 2 cups apple cider DO NOT use apple cider vinegar
- 2 gallons cold water
- 1 1/2 cups kosher salt
- 1 cup brown sugar
- 5 cloves garlic smashed
- 2 tablespoons peppercorns
- 2 oranges thinly sliced
- 2 lemons thinly sliced
- 5 rosemary sprigs
- 3 bay leaves
Instructions
- Place all the ingredients in a large pot over medium heat. Bring to a simmer.
- Cook for 2-3 minutes or until salt and sugar have dissolved.
- Turn off the heat. Let the brine mixture cool.
- Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours. If your turkey does not fit into the pot, place the turkey and the brine into a brining bag.
- When you’re ready to cook your turkey, remove it from the brine and rinse with cool water; pat dry with paper towels.
- Proceed with your normal turkey roasting method, or I’ve listed my favorite turkey recipes below in the notes section.
Notes
- Make sure you use kosher salt and do not substitute any other type of salt. Table salt is denser than kosher salt and doesn’t measure the same way.
- Be sure to use apple cider the drink, do NOT use apple cider vinegar! If you can’t find apple cider, apple juice will work fine.
Do we strain the brine before submerging the bird, or leave everything in it for the whole brining process? I irritated my brine the night before so it was cool enough to submerge the bird the next day. Thank you so much!
Leave everything in the brine!
Regular apple cider or did you by chance mean apple cider vinegar?
Regular apple cider, do not use vinegar
No need to rinse correct?
You do not need to rinse the turkey.
Should you brine a Butterball Turley?
Read the label to see if there’s any salt added. If there’s salt added you should not brine it.
Hi Sara, this is my first time brining a Turkey. Second time ever making one 🥴
I am trying your recipe tonight , however I do have a Butterball 17lb that has the 8% salt. I still want to do it for the added flavor. Would it be okay to just cut down on the salt in the recipe, but keep everything else the same?
Also, could I place the Orange and lemons from the brine inside during cooking for added flavor, Or would it not make a difference?
Thank you 😊
Yes, try cutting the salt in half. I’d add fresh orange and lemon to the turkey, the brined ones will be salty and leach more salt into the turkey as it cooks.
Thank you so much! Have a wonderful Thanksgiving ! 🦃
I have a 28.7 lb turkey. Your recipe says. Cooking for 3 hrs for a 12 lb bird. Would 7 hours make sense for my bird?
Yes that’s a good start. The most important thing is to use a thermometer to make sure the turkey is cooked to at least 165 degrees F,
Wanting to use this for Thanksgiving , i have a 20lb Turkey, is this enough for it or should i double?
This recipe is intended for about a 14-16 pound bird. So you could either make 1 1/2 times the recipe, or simply make the recipe as-is and add more water as needed to cover the turkey. It will work either way!
Would I still rub seasoning on the turkey after brining?
Yes just go easy on the salt!
Hi! Can I use Martinelli’s Sparkling Apple Cider? Thanks!!!!
Yes that’s fine!
For a 20lb turkey, do I have to double recipe?
You can either make 1 1/2 times the recipe, or simply make the recipe as-is and then add more water until the turkey is covered. Either way will work!
Hi. I’m trying this recipe for the first time on a 27lb turkey, should I double the recipe?
Yes double it!
Can I use a large ziplock bag to brine in?
You can use any bag or container that your turkey fits in! I typically use a brining bag which is like an oversized ziploc.
better to get a 5 gallon bucket from Home depot or some type of place.
We used the recipe this weekend brined for 36 hours a 24lbs bird and the meat fell of the bones!
Could I use less salt? I’m worried about the turkey being too salty.
That’s fine to try. I’ve made this turkey brine at least a dozen times over the past year and have never had a turkey come out too salty.
Ok, thanks! I didn’t mean that this particular bribe was too salty, just other recipes I have used in the past.
I am looking forward to using your turkey brine recipe but wonder what fresh herb I can use as a substitute for the rosemary. Thank you for any suggestions!
I would recommend parsley, thyme, sage or marjoram!
Any recommended types of oranges or lemons? I always try to buy the juiciest, but are standard navel oranges what you use?
I just use standard navel oranges and lemons. If you can find Meyer lemons those would also be great!
Thank you! I found the juiciest fruit and for some reason my local grocer didn’t have Meyers lemons. I love the aromatic smell of this brine!! I can’t wait to try my first home brined turkey!!!
The instructions on this recipe indicate roasting time is 20 minutes per pound. My Butterball cooking instructions indicate my 19 lb turkey 18-22 lb turkeys should roast 3 1/2 – 4 hours. Does brining the turkey change the length of time we should roast, based on weight?
Brining does not change the cook time. The difference you’re seeing is most likely related to the oven temperature. You can follow the butterball guide and it should be fine, just be sure to check the temperature of the turkey to make sure it’s cooked all the way through.
Thank you Sara and a very joyful Thanksgiving to you and yours!
I have a question rather than a comment. This will be my first time doing a brine and I wanted to ask you specifically, what is the advantage of using the apple cider? I see a lot of brine recipes that do NOT include that and I was curious why you added that in? I am excited to this but I just wanted your input. Hope you see this and thanks for the recipe!
Most brines contain a sweet element, and in this case the apple cider is meant to compliment the sweet element. It adds a more complex flavor to the turkey. If you want to use all water that’s fine too!
I am very excited to make my first thanksgiving turkey!! My only question, and this is probably a silly one, so we use apple cider with the cinnamon and stuff in it or the Apple Cider vinegar??
Thank you!!
Apple cider like the juice you drink, do not use vinegar!
I’m making a small 5.5 lb turkey. Should I cut this recipe in half? What do you recommend? Thanks!
You can cut it in half, or you can use my chicken brine recipe which is meant for a 5 pound bird: https://www.dinneratthezoo.com/chicken-brine-recipe/
Hi
I would like to try this brine.
Here is my question- Do you think it will workout with a boneless breast? How long to brine, if yes
I loved loved your chicken brine. It was the best chicken ever.
Thanks for all you do
I’d say about 6-8 hours depending on the size of the breast!
Thanks Sara, I found that Info. By reading on a little on the recipe. Thanks so much for answering. I’M going to try it for Thanksgiving. Wish me luck. It looks sooooooo good, I’ve got to try.
How can you fit a pot large enough to fully cover turkey with the brine. I would need a 5 gal pal, in the fridge. I CANT. How can I brine a turkey, with the obsticle in mind??
The easiest way to do this is to buy a brining bag. It’s like a giant ziploc bag and you just throw it away when you’re done! I buy mine at Williams Sonoma, they also have them at a lot of grocery stores this time of the year, and are also sold on Amazon.
Thank you for your response. Thought was a reasonable question as many of us buy frozen turkeys.. yes.. AGREE.. partially frozen will be fine..can you tell me how long to brine? I would still expect overnight. No more than 18 hours..do you agree?
You can start with a partially defrosted turkey (partially meaning at least 50%. Legs can move/flex, not stiff) then place it in the brine. The brine I use is the same as the recipe here except I substitute the marjoram for fresh Mediterranean oregano (it grows in my garden). Greek oregano (Oreganum Vulgaris) can get a little bitter so beware. I also back upon the salt a little because I brine my fowl 24 to 30 hours (the evening 2 nights prior).
Why so long? because I do not like turkey. My family does as do all our guests. As a result, I take a turkey and a goose together of approximately the same size (around 10 – 12 lbs), brine them together (simultaneously, not in the same vessel) and then smoke them together. People who have never tried goose or who dislike it may develop a strong affinity to them when you prep them this way.
Question- I plan to use this on a 10 lb turkey before using your herb butter recipe. Should I use same amount of salt and same amount of everything in the recipe?
Cut the salt in half, keep everything else the same! I assume you’re referring to the herb roasted turkey?
Yes. On that recipe you say salt and pepper to taste in the butter and then salt and pepper in the cavity. How much do you recommend for a 10 lb turkey after doing this brine? I’ve never used a brine so I’m worried about over-salting
I’d use 1/2 teaspoon salt in the butter, no salt in the cavity!