Easy Turkey Brine Recipe (Wet Brine or Dry Brine)
The secret to a juicy, flavorful Thanksgiving turkey! This easy turkey brine recipe includes both wet and dry brining methods, with simple seasonings, fresh herbs, and tips for perfectly seasoned turkey every time.
Servings: 10 people
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 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 the 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 the bird a few times, then leave breast-side down in the water. Refrigerate for 12–24 hours. Discard the brine after removing the turkey, and pat the turkey dry before roasting.
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 it. 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 isn't 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.
Prep time: Add additional time for brining (12–24 hours wet / 24–72 hours dry)
🧂 Choose the Right Brine
- Wet brine for a classic approach. The turkey soaks in a seasoned saltwater mixture with herbs, garlic, and aromatics. You'll need a large food-safe container and enough refrigerator space for the turkey and liquid.
- Dry brine for simplicity. Rub the seasoning mixture directly onto the turkey and refrigerate it on a rack set over a rimmed baking sheet. No bucket of liquid required!
- Check the turkey packaging. Avoid adding a full brine to a turkey labeled enhanced, self-basting, or pre-brined. Those birds may already contain added salt.
📏 Salt and Timing Matter
- Follow the recipe's salt measurements. Wet and dry brines use different amounts of salt, and kosher salt brands vary in density. Stick with the measurements in the recipe card rather than relying on a general salt-to-weight ratio.
- Plan ahead. Wet brining takes 12–24 hours, while dry brining takes 24–72 hours. Both methods need refrigerator space, so make room before you start.
- Be mindful of extra salt. The brine has already seasoned the turkey, so taste the pan drippings before adding more salt to your gravy.
❄️ Keep Everything Cold and Safe
- Keep the turkey cold. Refrigerate throughout brining at 40°F or below. If using a cooler, monitor the temperature carefully and maintain it with sufficient ice.
- Use a food-safe container. For wet brining, choose a container large enough to hold the turkey and brine while keeping the bird fully submerged.
- Don't rinse your turkey. Rinsing raw poultry can spread bacteria around your kitchen. Pat the turkey dry with paper towels instead.
🍗 After Brining
- Pat the turkey dry. Remove the turkey from the wet brine or brush off excess dry-brine seasoning, then pat it dry before roasting.
- Give the skin time to dry. If possible, refrigerate the turkey uncovered for a few hours after wet brining to help the skin crisp up in the oven.
- Add your favorite aromatics. Fresh herbs, garlic, and citrus are great additions before roasting. Butter or olive oil can also help create a beautifully golden finish.
- Save those drippings! They make an incredible base for Thanksgiving gravy. Taste before adding more salt, since brined turkey drippings can be salty.
- Rest before carving. Give the roasted turkey time to rest so the juices redistribute before serving.
Nutrition (estimated)
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