If you're looking for an easy way to add flavor and moisture to your Thanksgiving turkey, look no further than this easy turkey brine recipe. There are two options: a dry brine and a wet brine. Both methods are simple and produce delicious results. So choose the option that fits your schedule and get ready to enjoy a juicy, flavorful turkey on Thanksgiving Day!
Table of Contents
Why I Love This Recipe
Here's the deal, if you've never used a brined turkey for your Thanksgiving feast... you're missing out. Here's a step by step guide for an easy turkey brine recipe to get the most delicious juicy turkey you'll ever eat!
Who here has brined a turkey before?! If you haven’t, prepare for your life to change. It’s everything and this year’s recipe is beyond. It’s loaded with all sorts of aromatics that will infuse the bird with even more flavor.
Ingredients & Substitutions
For the Wet Brine
- Water divided
- Kosher Salt
- Dark Brown Sugar
- Red Pepper Flakes
- Dried Sage
- Fresh Thyme
- Garlic
- Turkey cleaned, innards removed
For the Dry Brine
- Kosher Salt
- Black Peppercorns freshly cracked
- Dried Oregano
- Garlic Powder
- Dried Basil
- Dried Thyme
- Paprika
*For a full list of ingredients and instructions please see recipe card below.
How to Brine a Turkey
For the Dry Brine:
Step 1: Combine all the seasonings together. Set a wire cooling rack on a baking sheet and place the turkey on the rack.
Step 2: Rub ½ cup of the dry brine on the back side of the turkey
Step 3: Rub ½ cup on the legs and 1 cup on the breast.
Step 4: Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.
For the Wet Brine:
During the brining process, you soak the turkey in a salt and water mixture (with other aromatics if you want to get jazzy) and the turkey absorbs that extra moisture from the liquid. (note: you'll need a large vessel to store the turkey and liquid in) This process helps it stay moist and juicy during cooking! Which then means it's still moist and juicy once you carve it and serve.
Brining also helps season the turkey from the inside out so no matter what piece you get, it'll be delicious! If you don’t have room for the large vessel as mentioned above, a dry brine is the easier way to go.
How to Store Brined Turkey
I recommend that you should let the turkey brine for roughly 24-72 hours in the fridge. Trust me, its worth it. The mixture gets slathered on the bird and then permeates the turkey for about 24 hours. Then pat it dry and proceed with my favorite turkey recipe!
You don't want to brine a bird for more than 3 days in my opinion. 72 hours is just the right amount of time for the turkey to soak up those flavors without getting too salty.
Tips & Tricks
Choose your preferred method and get ready to enjoy the most delicious turkey ever. Whether you go with a wet or dry brine, the key is to give yourself plenty of time for the flavors to penetrate deep into the meat. And don’t forget to let your bird rest after roasting for the juiciest, most succulent results.
FAQs
Why should you brine a turkey and is it worth it?
Good question. Brining your turkey is a key step to keeping it moist once it's cooked. Turkeys are mostly lean meat, which means there isn't a lot of fat to help it from drying out. And really there's nothing more disappointing than a dry piece of turkey at the Thanksgiving table.
What is a turkey brine and what does it do to a turkey?
It's basically just salt and different aromatics and maybe some water. I like to add brown sugar to give it a little hint of sweetness, some red pepper flakes, sage and lots of garlic. The whole mixture will just give the bird that extra subtle flavor everyone is looking for on Thanksgiving. And it helps the bird make incredible drippings for gravy.
What kind of bird should you use for this turkey brine recipe?
This is super important!! You basically just want a plain old turkey. Don't get one with any other “enhanced” or “self-basting" descriptors on the package. Those mean that the turkey has already been brined or treated and I'd rather do it myself so I have full control over what is going into my bird and brine.
Can you brine a frozen turkey / should you brine a turkey before roasting?
Absolutely! I do almost every year. This process will also help thaw the bird out before cooking.
What do you do after you brine the turkey?
Treat it like you could a normal bird. Most of the dry brine will fall off and you can remove a lot of that excess spice/salt from the bottom of the baking dish. Pat it dry, season it accordingly and then roast! This is my favorite recipe for a cooked bird! The herb butter makes for the best drippings which make the gravy out of this world!
What should I brine my turkey in?
For the wet brine you should use any container just large enough to hold the turkey comfortably. For the dry brine you can use a wire cooling rack on a baking sheet.
Do I need to rinse a brined turkey before cooking?
No. In fact you really shouldn't rinse any meat before cooking. According to the Center for Disease Control, you should never wash raw meat or poultry before cooking it! Washing it can spread bacteria to surfaces like your kitchen countertop, all over the sink, utensils, and nearby foods. The USDA agrees.
So all that's left is to decide if you're going wet or dry turkey brine. If wet: grab a large vessel that will fit 1: the liquid brine mixture 2: and the bird and 3: will fit into your fridge. If you have an extra fridge in your garage, that's the perfect place to store this as it won't be in your way when you're stocking your fridge with the rest of the Thanksgiving ingredients.
If you choose the dry brine: combine all the seasonings and slather the bird with the herbs. Then let it take a chill in the fridge for 24-72 hours.
Get ready guys… THANKSGIVING this year is going to be mega delish.
PS – Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Related Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Easy Turkey Brine Recipe (dry brine or wet brine directions) + step by step pics
Ingredients
For the Wet Brine
- 16 cups water divided
- ½ cup kosher salt
- ½ cup dark brown sugar
- 1 tablespoon dried red pepper flakes
- 1 tablespoon dried sage
- 1 bunch fresh thyme
- 2 heads garlic sliced in half
- 14 to 18- pound turkey cleaned, innards removed
For the Dry Brine
- 8 tablespoons kosher salt
- 4-8 tablespoons freshly cracked black peppercorns
- 4 tablespoons dried oregano
- 4 tablespoons garlic powder
- 3 tablespoons dried basil
- 2 tablespoons dried thyme
- 2 tablespoons paprika
Instructions
For the Wet Brine
- Combine 8 cups of the water, salt, dark brown sugar, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat. Bring to a boil, lower heat and simmer for 5 minutes until everything is evenly combined and the sugar is dissolved. Remove from heat and allow to cool. Stir in remaining water and cool completely.
- Pour the brine into a container just large enough to hold the turkey comfortably. Add the turkey; adding more water if needed to cover the bird entirely. Turn bird a few times and then leave breast-side down in the water. Chill for at least 8 hours, and up to 72 hours. Remove bird from brine, discard brine and roast as needed.
For the Dry Brine
- Combine all the seasonings together. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup of the dry brine on the back side of the turkey, ½ cup on the legs and 1 cup on the breast. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.
- After the brine period, brush off any brine and discard. Let the bird sit naked in the fridge for 4 hours if possible to dry out or pat the bird dry and proceed with my Herb Roasted Turkey recipe. Remove any excess dry brine that is in the bottom of the roasting pan so your gravy isnt too salty.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Can I do a dry brine and cook in electric toaster? Also, I have had problems with my turkey turning out salty (wet brine.) To much salt in brine??
unsure what wet brine you are using - but yes you should be able to dry brine and then use an electric toaster if the turkey fits comfortably
Hi Gaby: Freaking out because I used table salt (8 tablespoons) instead of Kosher. I saw a comment above and see you suggest we half the time. Should I just remove it ASAP. Did I ruin my turkey?? How long should I leave it on?
did you do the dry brine? if so, ya I would carefully wipe it off at 1/2 the time to be safe
What size turkey did you use for this is the wet brine recipe
14-16 lbs
Am I misreading something. I want to dry brine but it says to put 1/2 cup back 1/2 cup on the legs and a cup on the breast. I don’t see where I will have that quantity of salt and herbs. What an I missing? Thanks.
All the tablespoons equal about 1 1/2 - 2 cups depending on how much pepper!
Hi Gaby, I used regular table salt for the dry brine because I didn´t have kosher, should I adjust the time I brine the turkey?
ya I would cut in half
So 24 hours? Instead of the 48? Or 12 hours? Can I leave it in the fridge without cooking once I remove the brine?
So 24 hours or 12 hours with the table salt? Can I leave in the fridge without cooking after I remove the brine?
Can you do both the wet and dry brine?
there's no need to do both
Hello - this all looks incredible. I will try your wet brine this year. Can I put a lid on the brining bucket because my fridge will smell like herbs and garlic and I have to store desserts in the same fridge?
you can totally put a lid on
Going out on a limb this year using your recipe.
Arguing over wet vs. wet brine!!!!!
18 lbs….can’t fry it- peanut oil is $51.00 dollars
Will check for the giant vessel to try wet… sounds more labor intensive…..
Hoping for a tasteful bird…..
Blessings, Izzy
Gaby!! Please help! I misread the brining recipe and thought I was supposed to do the wet brine AND the dry brine. I started my wet brine this morning and will need to remove it on Wednesday so I don’t go over 48 hours. What should I do then? Is it ok to put it in the refrigerator and cover it with foil for about 24 hours? Should I go by a nee turkey and start over?Please help!!!
you're totally fine! just remove it wednesday mid-day and then put in your fridge to hang until you season it on thursday
Hello,
Could I make the brine early and let it chill overnight in the fridge? That way the brine and the turkey are the same temperatures. I can make up the brine Monday night and when the turkey is fully thawed which should be Wednesday morning I can just slap the two together before I head off to work and it will have a full 24hrs to do its magic. I work odd hours and I am trying to plan around them.
sure thing!
Very excited to try this. I have a 28 lb turkey. Any idea how muchnI need to increase this? Double or triple?
double the herbs and just use as much water to cover the bird
How long should I do the dry brine? This seems to say no more than 24 hours, but the PDF schedule you just posted says 24-72 hours? Thank you for all of these amazing resources/recipes!
24-72 is correct
Gaby I am wet brining a 12 pound turkey this year for the first time. Do I remove the wrapper while it is defrosting in the refrigerator and then put in the brine? I plan on putting in the refrigerator on Sunday night and start the brining on Tuesday.
Thank you so much. I love all of your recipes and tips.
Patsy
you can thaw in the wrapper and then once thaw, do the brine
I realized I bought a pre-brined turkey. Should I brine again, or skip straight to your roasted turkey recipe?
probs skip brining again!
Does the dry brine infuse flavor through the skin, or should I rub it under the skin on the breast?
yes and yes