Our easy Turkey Brine recipe locks in moisture and enhances flavor, giving you the most tender, flavorful turkey every time.
When and Why to Brine a Turkey.
When and Why to Brine a Turkey.There’s a lot of confusion out there about brining turkey– when you need to do it, and when you can skip it. Here’s the simple truth: you don’t always need to brine.
If you’re cooking a fresh, organic, or wild turkey, or you plan to smoke it low and slow, then brining is absolutely worth the extra time. This wet brine recipe helps the turkey stay moist through long cook times and infuses subtle flavors of citrus, herbs, and spice that make a noticeable difference.
But, if you’re using a frozen store-bought turkey (like Butterball or anything labeled “enhanced” or “pre-basted”), it’s already been injected with a salty solution. Basically, it’s pre-brined! In that case, you can skip a brine and still end up with a juicy, flavorful bird. Here's our no-brine Thanksgiving Turkey.
Whether you’re roasting, smoking, or even spatchcocking your bird, a good brine can take your fresh turkey from “just fine” to “wow, this is the best I’ve ever made.”
And be sure to pair your turkey with our classic turkey gravy and all your favorite Thanksgiving sides. Don't miss my tips on how to carve a turkey!
How to Wet Brine a Turkey:
Brine base: Add 1 quart (4 cups) of water to a large pot. Add salt, brown sugar, garlic, bay leaves, peppercorns, orange peel and juice, lemon peel and juice, rosemary, and thyme. Bring to a simmer over medium heat, stirring until the salt and sugar have dissolved (about 5 minutes). Remove from heat and allow to cool.
Dilute Brine: Pour the brine mixture into a brining bag or a large, food-safe container (stockpot, brining bucket). Add 12 cups of cold water and some ice. Stir well and make sure the brine is completely cool before adding the turkey.
Brine Turkey: Place the turkey breast-side down in the brine, making sure it’s fully submerged. (If needed, weigh it down with a plate or sealed bag of ice to keep it underwater).
Refrigerate (or keep cold): Cover and refrigerate overnight, or 1 hour per pound of turkey (i.e 12 hours for a 12-lb turkey), up to 18–24 hours maximum. (If fridge space is tight, place the sealed brining bag or bucket inside a cooler packed with ice, keeping the temperature below 40°F)
Remove and dry: Remove the turkey from the brine and discard the brine. Rinse briefly under cool water to remove excess salt and aromatics (sanitize your sink afterwards). Pat completely dry with paper towels and place on a rimmed baking sheet. (For crispier skin I recommend refrigerating the turkey, uncovered, for 1–2 hours before smoking or roasting.)
Roast: Now you’re ready to smoke your turkey, or roast it in the oven.
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Recipe
Turkey Brine Recipe
Equipment
Ingredients
- 1 gallon water , divded
- ½ cup Kosher salt
- ½ cup brown sugar
- 5-6 large garlic cloves , peeled
- 3-4 bay leaves
- 1 1/2 Tablespoons black peppercorns
- 2 large oranges peel and juice
- 1 large lemon peel and juice
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 10-15 lb whole turkey*
Instructions
- Brine base: Add 1 quart (4 cups) of water to a large pot. Add salt, brown sugar, garlic, bay leaves, peppercorns, orange peel and juice, lemon peel and juice, rosemary, and thyme. Bring to a simmer over medium heat, stirring until thesalt and sugar have dissolved (about 5 minutes). Remove from heat and allow to cool.
- Dilute Brine: Pour the brine mixture into a brining bag or a large, food-safe container(stockpot, brining bucket). Add 12 cups of cold water and some ice. Stir well and make sure the brine is completely cool before adding the turkey.
- Submerge Turkey: Place the turkey breast-side down in the brine, making sure it’s fully submerged. (add more water if needed and 1 Tablespoon additional salt per 2 cups additional water.) Add If needed, weigh turkey down with a plate or sealed bag of ice to keep it submerged.
- Refrigerate (or keep cold): Cover and refrigerate for 1 hour per pound of turkey (i.e 12 hrs for a 12lb turkey), or up to 18–24 hours maximum. (If fridge space is tight, place the sealed brining bag or bucket inside a cooler packed with ice, keeping the temperature below 40°F)
- Remove and dry: Discard the brine and remove the turkey. Rinse briefly under cool waterto remove excess salt and aromatics. Pat completely dry with paper towels andplace on a rimmed baking sheet. (For crispier skin I recommend refrigeratingthe turkey, uncovered, for 1–2 hours before smoking or roasting.)
- Cook Turkey: Now you’re ready to smoke the turkey or cook it in the oven.
Notes
Nutrition
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I originally shared this recipe October 2020. Updated November 2025.
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Nowhere near enough water for a 13lb bird, did I miss something????
Couldn’t agree more! It left me trying to figure out what to with the salt content. So I’m going to boil up another batch (or 1/2 batch) and add it in.
I’m with you both- made two batches for a 14.5lb. bird and still had to add more water. Smells awesome though, we’ll know for sure when it goes on the smoker tomorrow!
consider the qt water and mix a concentrate. Once salt and sugar are blended.
I use a brining bag for my 14 lb turkey, pour in the mix and fill with ice and cold water. Pack turkey brining bag in ice chest over night. drain pat dry, rub with salt and pepper and roast
I followed this recipe exactly and the result was the most delicious, moist turkey I have ever made. It was turkey was so flavorful from all of the spices/herbs and I got so many compliments at Thanksgiving. Thanks for another winner!