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
- 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, 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 2 days, 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
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife