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If you want the best turkey brine that guarantees a juicy, flavorful bird every single time, this is the recipe you’ll come back to every Thanksgiving. My easy overnight turkey brine infuses the turkey with moisture, aromatics, and rich savory flavor. Say good-bye to dry turkey for good!
Brined turkey for Thanksgiving is a classic, and so are these Classic Mashed Potatoes and Classic Turkey Gravy! Don’t forget the Homemade Cranberry Sauce and Sweet Potato Pie either.
Why this is the best turkey brine for Thanksgiving!
When it comes to Thanksgiving turkey, I am on Team Wet Brine for LIFE. And this is the very best turkey brine recipe if you want moist, tender, flavorful turkey every single time.
Because is there anything more embarrassing on Thanksgiving than carving the bird and realizing it’s dry and bland? Oof.
Turkey brine is a solution of salt, sugar, fresh herbs, and other seasonings that turkey soaks in before cooking in the oven. The mixture helps lock moisture into the meat, resulting in a juicier bird. It also adds flavor thanks to aromatics like onions, garlic, and herbs.
- Foolproof results: No dry bird embarrassment! Brining locks moisture into the turkey, giving you extra insurance against overcooking, which is great for beginners and pros.
- No basting needed: Seriously, don’t baste the bird! Every time you open the oven, you’ll be letting heat out, which extends the cooking time. The beauty of brining a turkey is that it takes a little more work at the beginning, but you’ll have less work to do while the turkey cooks.
- Overnight or quick brine options: If you’re short on time (or forget about it—we’ve all been there right?!), I even have a quick brine option for you.
Brining doesn’t change how long to cook a turkey. You’ll follow the same general guidelines for the size of your bird and the temperature at which it cooks.
Table of Contents
Turkey Brine Ingredients
Below is everything you need for the best turkey brine.
See recipe card below this post for ingredient quantities and full instructions.
- Water – Use filtered or bottled water for your turkey brine if your tap water tends to have an “off” taste to it.
- Apple cider – I like using apple cider, but apple juice works too!
- Kosher salt – Essential for drawing moisture in. Stick to Morton or Diamond Crystal; table salt is too salty. If you have no other option but table salt, use half the amount.
- Dark brown sugar – Adds mild sweetness and promotes browning.
- Lemons – Use fresh lemon slices, or swap them out for orange slices or orange or lemon peels.
- Onions and garlic – I recommend yellow or white onions, as red onions may add a pink hue to the brine and the meat!
- Herbs – Fresh thyme, rosemary, and bay leaves make for the best turkey brine!
How to Make & Use Turkey Brine for Thanksgiving
You’ll need your ingredients and a large pot big enough to hold your turkey and all of the ingredients.
- Make the brine: Pour 1 gallon of cold water into a large pot, and add all of the remaining ingredients.
- Cook the brine: Bring the mixture to a boil over high heat. Then, stir to dissolve the salt and sugar.
- Cool the brine: Pour the remaining water into a container large enough to completely submerge the turkey, like a large stock pot, cooler, or a 5-gallon bucket. Add the hot brine, and let the liquid cool completely, about an hour.
- Add the turkey: Carefully lower the turkey into the brine, making sure it is fully covered. Cover the pot with plastic wrap, and let it sit overnight. Remove the turkey from the brine, and pat it dry with paper towels. Cook as desired—I use my Roast Turkey recipe.
How Long to Brine a Turkey
There’s no one-size-fits all recommendation for how long to brine a turkey. Instead, it depends on the size of the bird, and also the amount of time you have.
- Under 12 lbs: 12–16 hours
- 12–16 lbs: 16–20 hours
- 16–20 lbs: 20–24 hours
- Fast Brine Option: 2–4 hours using double the salt and ice-cold brine for a quick turkey brine option
Important: Do not brine longer than 24 hours or the meat may become too salty or mushy!
Turkey Brining Food Safety Tips
- Store brine for up to 3 days in the fridge before using.
- Cool the brine fully before adding turkey—warm brine can cause bacterial growth.
- Always refrigerate the brining turkey (never leave it at room temperature).
- Don’t reuse brine for food safety reasons.
Frequently Asked Questions
Yes, rinse the turkey under cool water to remove excess salt, then pat dry.
You’ll need a non-reactive container that’s large enough to fit your turkey. A non-reactive container is simply one made from materials that won’t react with the salt and acidic ingredients in the brine, like glass, food-grade plastic, or stainless steel. Do not use aluminum, because it will react with the salt in the turkey brine and make the turkey taste metallic!
A large stockpot or roasting pan can work, but make sure it’s big enough to fit your turkey and still have a few inches of space around the sides. I like to use a 5-gallon food-grade plastic bucket because it’s easy to find and store. You can also buy a brining bag, which is a big food-grade plastic bag that’s specifically designed for brining.
Yes, just make sure to allow enough time for the turkey to thaw completely before you start the brining process. I recommend thawing your turkey in the refrigerator for 24 hours for every 4-5 pounds of turkey.
Yes, use the same recipe and halve the ingredients to accommodate the smaller amount of meat. Allow the meat to soak for the same amount of time as a whole bird, and dry it off completely before cooking! (My Crockpot Turkey Breast and Air Fryer Turkey Breast recipes would both work.)
Check the label. If it says “enhanced with up to X% solution,” skip the brine or reduce salt by 50%.
More Easy Thanksgiving Recipes
Side Dishes
Vegetable Casserole
All Recipes
Easy Pumpkin Pie from Scratch
Slow Cooker
Crockpot Turkey Breast
Side Dishes
Sausage Stuffing
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Turkey Brine
Equipment
- Large pot
- Large Container
Ingredients
- 2 ½ gallons water
- 3 cups apple cider
- 1 1/2 cups kosher salt
- 1 cup dark brown sugar packed
- 2 lemons sliced
- 2 medium onions chopped
- 1 head garlic whole, halved horizontally
- 1 bunch thyme
- 6-7 sprigs rosemary
- 5 bay leaves
- 2 tablespoons black peppercorns
Instructions
- Pour 1 gallon of the 2 ½ gallons of water into a large pot and add all of the remaining ingredients. Bring to a boil over high heat making sure all the salt and sugar is dissolved.2 ½ gallons water, 3 cups apple cider, 1 1/2 cups kosher salt, 1 cup dark brown sugar, 2 lemons, 2 medium onions, 1 head garlic, 1 bunch thyme, 6-7 sprigs rosemary, 5 bay leaves, 2 tablespoons black peppercorns
- Pour the remaining water into a container large enough to completely submerge the turkey. Pour in the hot brine and let cool completely, about an hour.
- Slowly lower the turkey into the brine making sure it is fully covered. Brine overnight.
- When ready to roast, remove the turkey from the brine and pat dry with paper towels.
Video
Notes
- No need to baste: Once you’ve dried the turkey with paper towels, it’s ready to cook. The cooking time remains the same for the size of the bird you’re using, but remember: you don’t need to baste it while it cooks!
- A note on the nutrition: The turkey brine is discarded, so it adds only a negligible amount of calories to the turkey.
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How Long to Brine a Turkey
- Under 12 lbs: 12–16 hours
- 12–16 lbs: 16–20 hours
- 16–20 lbs: 20–24 hours
- Fast Brine Option: 2–4 hours using double the salt and ice-cold brine
