turkey brine
A perfectly brined turkey results in juicy, flavorful meat that's sure to impress your guests. This turkey brine recipe combines salt, sugar, and aromatic spices for a deliciously seasoned bird.
Equipment
- 1 Large Stockpot at least 1-gallon capacity
- 1 Measuring cups and spoons
- 1 Whisk or spoon
- 1 Refrigeration space or cooler with ice
- 1 Turkey 12-14 pounds
Ingredients
- 1 cup kosher salt
- ½ cup brown sugar
- 1 gallon water
- 2 teaspoons black peppercorns
- 1 tablespoon allspice berries optional
- 2 bay leaves bay leaves
- 1 tablespoon thyme dried or 4 sprigs fresh
- 1 tablespoon rosemary dried or 4 sprigs fresh
- 1 tablespoon crushed garlic about 5 cloves
- 1 tablespoon lemon zest from 1 lemon
Instructions
- In a large stockpot, combine the kosher salt, brown sugar, and 1 gallon of water.
- Heat over medium heat, stirring until the salt and sugar have completely dissolved.
- Remove from heat and add the black peppercorns, allspice berries, bay leaves, thyme, rosemary, crushed garlic, and lemon zest.
- Allow the brine to cool to room temperature. You can speed up cooling by adding ice to the brine (just ensure it stays diluted).
- Once cooled, submerge the turkey in the brine. If using a cooler, consider layering ice on top to keep the turkey cold.
- Brine the turkey for 12 to 24 hours, depending on your taste preference and time available.
- After brining, rinse the turkey under cold water to remove excess salt. Pat the turkey dry with paper towels before cooking.
Notes
Make sure the turkey is completely submerged in the brine; you can use a plate to weigh it down if necessary.
Use the brine as a base for seasoning; further spices can be applied to suit your taste.
Brining can be done with various other ingredients like apple cider or herbs for additional flavor profiles.
Always cook the turkey fully according to safe cooking guidelines; the internal temperature should reach at least 165°F (75°C).