Introduction

This best turkey brine recipe ensures a juicy, flavorful bird perfect for any holiday or special occasion. Using a fragrant blend of apple cider, citrus, herbs, and spices, it infuses the turkey with moisture and savory notes for a deliciously tender result.

Ingredients

1 14 lb turkey (giblets and neck removed)
2 gallons liquid (apple cider preferred; water also works)
1 cup coarse kosher salt or good quality coarse sea salt
1 cup brown sugar
8 cloves garlic, smashed
2 oranges, juiced and halved
2 lemons, juiced and halved
4 tablespoons peppercorns
4 bay leaves
Handful of fresh herbs (rosemary, thyme, sage, parsley)

Instructions

Step 1: Transfer about 8 cups of the apple cider or water to a saucepan. Add the salt and brown sugar. Bring to a boil, then reduce to a simmer, stirring occasionally until salt and sugar dissolve. Remove from heat and let the liquid cool completely. Add ice to speed cooling if needed.
Step 2: Pour the cooled brine into your brining container. Add the remaining cider or water along with garlic, herbs, peppercorns, and bay leaves. Squeeze the juice from the oranges and lemons into the brine, then add the halved fruit as well. Slowly submerge the turkey, allowing the liquid to rise carefully. Cover and refrigerate for 1 hour per pound of turkey.
Step 3: When brining time is complete, transfer the turkey to the sink. Rinse thoroughly under low water pressure to remove excess salt, avoiding splashes. Rinsing is important to prevent an overly salty taste.
Step 4: Pat the turkey dry with paper towels and transfer it to your cooking vessel. Proceed with your preferred seasoning and cooking method.

Tips & Variations

Use apple cider for added sweetness and depth, or water for a more neutral brine.
Coarse kosher salt works best; avoid fine table salt as it can make the brine too salty.
Add aromatics like cinnamon sticks or crushed juniper berries for a unique twist.
For a smaller turkey, adjust brine ingredient quantities and brining time accordingly.

Storage

Store leftover brined and cooked turkey in an airtight container in the refrigerator for up to 4 days. Reheat gently to keep meat moist, preferably covered in the oven or microwave with a splash of broth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of apple cider for the brine?

Yes, water works fine as the liquid base. Apple cider adds extra sweetness and flavor, but water keeps it simple and effective.

How long should I brine the turkey?

Brine the turkey for about 1 hour per pound. For a 14 lb turkey, this means around 14 hours in the refrigerator.

Best Turkey Brine Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

This Best Turkey Brine Recipe ensures a juicy, flavorful turkey by soaking it in a well-balanced mixture of apple cider, kosher salt, brown sugar, citrus, garlic, and fresh herbs. The brine deeply flavors the turkey while keeping it moist during cooking, making it an ideal preparation step for roasting your turkey to perfection.

Author: zara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 14 hours 20 minutes
Yield: Serves 10–12 1x
Category: Brining
Method: No-Cook
Cuisine: American

Ingredients

Scale

Turkey

1 14 lb turkey (giblets and neck removed)

Brine Liquid

2 gallons liquid (apple cider preferred; water also works)

Brine Mix

1 cup coarse kosher salt or good quality coarse sea salt
1 cup brown sugar
8 cloves of garlic, smashed
2 oranges, juiced and halved
2 lemons, juiced and halved
4 tablespoons peppercorns
4 bay leaves
Handful of fresh herbs (rosemary, thyme, sage, and parsley)

Instructions

Prepare the Brine Base: Transfer about 8 cups of apple cider or water to a saucepan. Add the kosher salt and brown sugar, then bring the mixture to a boil. Once boiling, reduce heat to a simmer and stir occasionally until the salt and sugar dissolve completely. Remove from heat and let the brine cool completely, using ice to speed cooling if necessary.
Combine and Add Flavorings: Pour the cooled brine into your brining container. Add the remaining cider, smashed garlic cloves, fresh herbs, peppercorns, and bay leaves. Squeeze the juice of the oranges and lemons over the brine, then add the halved citrus fruits into the container.
Brine the Turkey: Slowly and carefully submerge the turkey into the brine, ensuring the liquid covers the bird completely. Cover the container and refrigerate. Brine the turkey for one hour per pound, approximately 14 hours for this 14 lb bird.
Rinse and Dry the Turkey: After the brining time, carefully transfer the turkey to the sink lined with plastic bags or wrap for sanitation. Rinse the turkey thoroughly under low pressure water to remove excess salt. Pat the turkey dry with paper towels.
Prepare for Cooking: Transfer the turkey to a cooking vessel and season as desired. The turkey is now ready to be roasted or cooked following your preferred method.

Notes

Use coarse kosher salt for accurate measurement; fine salt will result in an overly salty brine.
Apple cider adds a subtle sweetness and depth of flavor compared to water.
Do not skip rinsing the turkey after brining to avoid excessive saltiness.
Brine the turkey in the refrigerator to keep it at a safe temperature.
Brining time is critical: one hour per pound is recommended to avoid over-brining.
The brined turkey can be cooked using any preferred method, but roasting is most common.

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