The Best Turkey Brine
FAQ
Can I brine a turkey straight from frozen?
Yes. You can place a frozen turkey directly into cold brine. It will thaw slowly and absorb flavour evenly over 3 days.
Can I brine a fully thawed turkey?
Yes, just adjust the time. A fully thawed whole turkey only needs 24–48 hours in the brine.
Is 3 days too long to brine?
Not when starting from frozen. The turkey spends the first 12–24 hours thawing, so the actual brining time is closer to 48 hours, which is ideal.
Do I need the brine to be ice-cold?
Yes. Always cool the brine completely first, then add ice or cold water. The brine must be very cold before adding the turkey.
Do I need to rinse the turkey after brining?
Usually no. Just pat it very dry. Rinse only if you prefer a lighter salt flavour.
Can I add herbs (parsley, cilantro, bay leaves) while the brine is hot?
No. Add all aromatics after the brine is fully cooled so the flavour stays bright and fresh.
The Best Turkey Brine
This turkey brine is my secret weapon for a juicy, flavourful bird every time! It’s super easy to make with just a few simple ingredients: kosher salt, brown sugar, garlic, bay leaves, and lemons. Brining your turkey for a couple of days makes all the difference. Whether you’re roasting, grilling, or smoking it. Trust me, your guests will thank you for this one!
Ingredients
- 1 cup kosher salt
- 1 cup brown sugar
- 4-6 bay leaves
- ½ bunch Parsley or Cilantro or a mix
- 6-8 garlic cloves smashed
- 3 lemons quartered
- 1 tbsp black peppercorns optional
- 16 cups water
- 16 cups cold water or ice for cooling the brine
Instructions
- In a large stockpot, combine 16 cups of water, salt, and brown sugar.
- Heat over medium heat, stirring occasionally, until salt and sugar dissolve (about 5-10 minutes). Do not boil.
- Remove from heat and let the brine cool to room temperature. To cool faster, stir in 4 cups of ice water before adding the aromatics.
- Once cooled, stir in bay leaves, fresh herbs, garlic, lemons, and black peppercorns (if using).
- Pour the brine into a food-safe container or brining bag. Add the turkey, ensuring it’s fully submerged.
- Add the remaining ice water (or ice) to keep the brine cold.
- Refrigerate for up to 3 days (for frozen) or 2 days (for thawed), flipping the turkey occasionally if possible.
- When ready to cook, remove the turkey from the brine and pat it dry with paper towels. *No need to rinse unless you prefer a lighter salt taste.
- Cook as desired!
Notes
- Cool the brine completely before adding aromatics like garlic, lemons, bay leaves, parsley, or cilantro.
- Add ice to speed up cooling, the brine should be cold before the turkey goes in.
- A frozen turkey will chill the brine further, but always start with cold brine for safety.
- Keep the turkey fully submerged; weigh it down if needed.
- Pat the turkey dry before roasting for a crisp skin.
- Brined turkeys often cook a bit faster, so start checking internal temperature early.
Tried this recipe?
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