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