Buckle up friends. We're going in. November is dedicated to all things Thanksgiving and What's Gaby Cooking literally has it all including the best stuffing of your life. Let's start at the top. 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 an easy and delicious turkey on Thanksgiving Day!
Easy and Delicious Turkey Brine at a Glance
- 🕒 Total Time: Approx. 15 minutes for prep + 24-72 hours brine time (depending on method)
- 👪 Servings: 10 people (for a ~14-lb turkey)
- 🍝 Cuisine Type: American / Thanksgiving Holiday
- 🧂 Flavor Profile: Aromatic and savory with brown sugar sweetness, dried red pepper flakes heat, garlic and fresh herbs (for wet brine) or nice herb-and-paprika rub (for dry brine)
- 📖 Dietary Info: Contains poultry (turkey); brine adds salt but does not alter major allergens; wet or dry method options for flexibility.
- 📦 Storage Notes:
- For dry brine: Rub turkey, refrigerate uncovered 24-72 hours.
- For wet brine: Soak turkey in brine liquid 8-72 hours, then discard brine and roast
- ⭐ Why You’ll Love It: A game-changing brine that ensures your turkey stays juicy, flavorful, and memorable – whether you go classic wet brine or easy dry brine.
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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! A turkey that will go perfectly with The BEST Mascarpone Mashed Potatoes Recipe, Wild Mushroom Stuffing, and in my opinion the best dessert out there my famous Classic Italian Tiramisu.
If this is your first year in the brine world, 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. Side note: this works beautifully on a Turkey Breast if you're feeding a smaller crowd this year!
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
- Alternatively - you can use Gaby's Everyday and skip buying everything else other than the salt.
*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 a 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 Brine Style
Wet Brine
- Best for maximum juiciness and moisture
- Great for older or leaner turkeys
- Requires large container + fridge or cooler
Dry Brine
- No mess, no extra liquid
- Crispier skin
- Requires fridge space / time uncovered
If you’re new → dry brine is easiest and most foolproof.
📏 How Much Salt?
A simple rule:
- 1 tablespoon kosher salt per 4 lbs turkey (dry brine)
- 1 cup kosher salt per gallon water (wet brine)
Only use kosher salt, table salt = too salty.
⏱️ Timing is Everything
- Dry Brine: 24–72 hours
- Wet Brine: 12–24 hours
The longer (within range) the better the flavor and texture.
Tip: Start 2–3 days before Thanksgiving so you're never rushed.
❄️ Keep It Cold + Safe
- Brine at 38–40°F
- If wet brining in a cooler → pack ice around it
- Make sure turkey stays fully submerged
✨ Secret Pro Tips
✅ Let turkey sit uncovered in fridge after brining for crispy skin
✅ Don’t rinse after brining
✅ Pat dry completely before roasting
✅ Add aromatics after brining (citrus, herbs, garlic)
🔥 Season After Brining (Smartly)
Salt has already done its job — now go big on herbs + spices, not extra salt.
Use:
- Gaby's Everyday from Dalkin&Co
- Butter or olive oil for compound rub
🧊 If You’re Short on Time
Only have a few hours?
- Dry brine and let sit at least 8-12 hours
- Massage salt into the breast + under skin
A little time is better than no time.
🎯 Don’t Forget This
After brining:
- Pat dry
- Butter/oil + seasoning rub
- Roast
- Rest 30 minutes before carving
- Enjoy jaw-dropping juiciness
🍗 Final Flavor Boosts
Use leftover drippings for:
- Gravy
- Basting
- Pan sauce
And for real kitchen magic:
Salt + dry brine → Dalkin&Co. seasoning → butter rub
Crispy golden skin. Juicy meat. Smiles across the table.
FAQs
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.
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.
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.
Absolutely! I do almost every year. This process will also help thaw the bird out before cooking.
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 way to roast a turkey! The herb butter makes for the best drippings which makes some of the most delicious gravy ever!
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.
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 Thanksgiving menu here along with the Thanksgiving master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Easy and Delicious 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 all the dry 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 before roasting.
Notes
Tips & Tricks
🧂 Choose Your Brine Style
Wet Brine- Best for maximum juiciness and moisture
- Great for older or leaner turkeys
- Requires large container + fridge or cooler
- No mess, no extra liquid
- Crispier skin
- Requires fridge space / time uncovered
📏 How Much Salt?
A simple rule:- 1 tablespoon kosher salt per 4 lbs turkey (dry brine)
- 1 cup kosher salt per gallon water (wet brine)
⏱️ Timing is Everything
- Dry Brine: 24–72 hours
- Wet Brine: 12–24 hours
❄️ Keep It Cold + Safe
- Brine at 38–40°F
- If wet brining in a cooler → pack ice around it
- Make sure turkey stays fully submerged
✨ Secret Pro Tips
✅ Rub the seasoning under the skin for deeper flavor✅ Let turkey sit uncovered in fridge after brining for crispy skin
✅ Don’t rinse after brining
✅ Pat dry completely before roasting
✅ Add aromatics after brining (citrus, herbs, garlic)
🔥 Season After Brining (Smartly)
Salt has already done its job — now go big on herbs + spices, not extra salt. Use:- Gaby's Everyday from Dalkin&Co
- Butter or olive oil for compound rub
🧊 If You’re Short on Time
Only have a few hours?- Dry brine and let sit at least 4 hours
- Massage salt into the breast + under skin
🎯 Don’t Forget This
After brining:- Pat dry
- Butter/oil + seasoning rub
- Roast
- Rest 30 minutes before carving
- Enjoy jaw-dropping juiciness
🍗 Final Flavor Boosts
Use leftover drippings for:- Gravy
- Basting
- Pan sauce
Salt + dry brine → Dalkin&Co. seasoning → butter rub Crispy golden skin. Juicy meat. Smiles across the table.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Will it be too peppery if I use ground pepper instead of cracked pepper?
nope, totally fine
Do I chop the onion and garlic or just toss in whole?
whole
This THE best dry brine! I used smoked paprika! Try it, you’ll thank me later..
love to hear it
Do I peel the garlic for the wet brine?
yes
Ok. Maybe super stupid question but are the peppercorns measure before or after they are ground?
after
I have a 20 lb turkey, , I’m using your dry brine. What temp and how long should I roast it?
Thanks
Mary
everything you need to know is here https://whatsgabycooking.com/herb-roasted-turkey/
Would it be ok to leave the brown sugar out? Is there a good substitute for the sugar?
yes you could totally skip
I have a 20lb Turkey so how much dry brine should use?
make the recipe listed below! you'll be golden
Is there a good dry rub recipe to put on after brine? One that won't make it too salty.
I'm using Gaby's Everyday mixed with butter https://dalkinandco.co/
Maybe a dumb question but do I remove the neck, giblets, (and other organs!) prior to dry brining?
Yes!
Is coarse kosher salt ok to use for the dry brine?
sure is!
Gaby, do I need to rinse or soak the bird in fresh water after the wet brine? Or can I just take it out and go from there? I was under the impression it would be too salty without the rinse/ fresh water dunk after brining.
never rinse a bird - it spreads more germs. Take it out of the brine, pat it dry and away you go!!
Probably a dumb question, but are you brining while still frozen and thawing? Or in order to brine would I have had to have thawed it ahead of time?
I brine once thawed, so thaw it today, start the dry brine on tuesday and you're golden
I’ve used your recipe for years now and I do the 72 hr wet brine. I was wondering after the 72 hours can I leave it in fridge 24 hrs to reallllly dry. I’ve heard people say to do that but I’m nervous it will spoil
yes you totally can
If we have a an 10 -12 lb turkey should we cut back on the amount of dry brine?
only if you cut the water - otherwise it can stay the same
It’s my first time using the dry brine recipe. During the roasting, do I still need to follow the ingredients listed on the recipe (Herb Roasted Turkey) or I just put it straight into the oven?
YES you should follow the herb roasteed turkey recipe after you're done w/ the dry brine and brush the brine off and remove any excess from the pan