Turkey Brine

By Sam Sifton

Updated Dec. 16, 2024

Turkey Brine
Johnny Miller for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
10 minutes, plus at least 12 hours' brining
Prep Time
10 minutes
Rating
4(515)
Comments
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This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional New England roast turkey. It yields a moist and tender bird.

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Ingredients

Yield:About 2½ gallons
  • 2¼cups kosher salt, plus more as needed
  • 1cup granulated sugar
  • 3bay leaves
  • 1tablespoon black peppercorns, cracked, plus more as needed
  • 3rosemary sprigs
  • 3thyme sprigs
  • 3sage sprigs
  • Peel of an orange (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

451 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 113 grams carbohydrates; 8 grams dietary fiber; 100 grams sugars; 2 grams protein; 298 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper, herbs and orange peel (if using) with 2½ gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.

Ratings

4 out of 5
515 user ratings
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Comments

wally from Fairhope

Listen, all these turkey brine recipes are nonsense. The only thing that matters is the brine -- salt water and sugar. All the added tidbits are USESLESS!!! 99.99% of tasters cannot notice the 3 rosemary sprigs, the bay leaves and other tiny bits of herbs. I brined my fresh turkey breast for 22 hours and smoked it on my Green Egg at 250 degrees till internal temp was 162. By far the most moist and flavorful turkey I have ever had.

paul

Adding orange peel makes it taste even better!

Vicky

Yes, it does. Kosher salt has a different crystalline structure and is much less salty than sea salt. You will want to use much less sea salt in the recipe. You can likely google it, but I found that 3/4 t. sea salt is equivalent to 1 t kosher salt.

Pamela

I ran out of kosher salt and used sea salt to finish - we sure puckered up on that one! As one commentor said - watch out if is a lot saltier than kosher salt - I'd cut the amount in half!

Perry

I agree that many herbs do not "show up" in the final flavor of the roasted bird. But, if you simmer the ingredients for a good 20 minutes, then cool the solution before brining, the flavors will infuse the skin of the turkey. Also, if I use juniper berries, then I can taste their piney flavor throughout the turkey. It's mild, but definitely present.

Tom from Colorado

Wally from Fairhope, Yes. Except: all that bay leaf and thyme etc. makes the house smell wonderful ;)

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