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Easy Turkey Brine Recipe (dry brine or wet brine directions) + step by step pics

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 to get the most delicious juicy turkey you'll ever eat! 
Prep Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 10 people
Author: Gaby Dalkin

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

Nutrition is for a 14 pound turkey only. The brine will add some salt, but it definitely doesn't absorb all of it.

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

✅ 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
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.

Nutrition

Calories: 711kcal | Protein: 144g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 425mg | Sodium: 749mg | Potassium: 1492mg | Sugar: 0.4g | Vitamin A: 191IU | Calcium: 70mg | Iron: 5mg