Turkey Brine
Make the best turkey brine for Thanksgiving! This easy overnight brine delivers a juicy, flavorful bird.
Servings: 12 turkey
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