Super Easy Turkey Brine

Here’s the deal: want a super moist and flavorful turkey every single time? Brining is your new best friend. It’s surprisingly easy and totally worth it.

Why Brine? It’s Science!

Brine is basically a salty bath for your turkey. The salt helps the meat retain moisture, so it cooks up juicy and tender. Plus, you can add all sorts of goodies to the brine for extra flavor – think apple juice, herbs, and spices.

Ready to Brine Like a Pro?

Here’s what you’ll need:

  • Water: The base of your brine.
  • Apple Juice: Adds a touch of sweetness and acidity, which helps tenderize the meat.
  • Herb Party: Fresh rosemary and thyme, along with dried bay leaves, for an aromatic punch.
  • Aromatics: Whole cloves of garlic and sliced onion. Don’t worry about chopping them finely, they’re just there for flavor.
  • Seasoning Symphony: Salt, brown sugar, peppercorns, and your favorite steak spice for a delicious balance of sweet, salty, and savory.

Brining Basics:

  1. Big pot, big flavor: Grab your largest pot and toss in everything except the onion. Bring it to a boil, then shut off the heat.
  2. Chill Out: Add a gallon of ice and the onion. Let it cool completely, then submerge your turkey.
  3. Fridge or Garage? You Decide: Pop the pot in the fridge, or if you live in a cold climate, your garage works too. Let it brine overnight.
  4. Turkey Time! Take your turkey out of the brine, pat it dry, and get ready to cook up a Thanksgiving showstopper (or any other delicious turkey recipe you have in mind).

Brining Time: A Balancing Act

The brining time depends on the size of your bird and how much flavor you want. Here’s a general guide:

  • 8-18 hours: This is the sweet spot for most turkeys.
  • Up to 72 hours: Some folks go for a marathon brine, but be careful not to overdo it – too much salt can make the meat mushy. Check on your turkey occasionally and adjust the brining time as needed.

Top Tips for Brining Bliss:

  • Space Saver: Brining a giant bird can take up fridge real estate. If it’s cold outside, your garage can be your brining buddy.
  • Salty Solution: If your turkey brined for longer than 8 hours, you can rinse it briefly before drying. This removes some surface salt if you prefer a milder taste.
  • Brine in Advance: Brined your turkey but not ready to cook it yet? No problem! Rinse it, pat it dry, and store it in the fridge for up to 2 days.
  • Don’t Reuse the Brine! It’s been hanging out with raw turkey, so toss it out after you’re done.

So there you have it! Brining your turkey is a simple way to achieve maximum moistness and flavor. Now go forth and conquer Thanksgiving (or any other turkey-worthy occasion)!

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Super Easy Turkey Brine

Super Easy Turkey Brine

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Here’s the deal: want a super moist and flavorful turkey every single time? Brining is your new best friend. It’s surprisingly easy and totally worth it.

  • Total Time: 10 minutes
  • Yield: 1 1x


  • 1 gallon water
  • 3 cups apple juice
  • 23 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 5 bay leaves
  • 1 whole garlic, sliced
  • 1 cup kosher salt (adjust to taste)
  • 1/2 cup brown sugar
  • 3 tablespoons peppercorns
  • 2 tablespoons Montreal steak spice
  • 1 gallon ice
  • 2 onions, sliced


  • Combine all ingredients (except onions) in a large pot and bring to a boil.
  • Turn off heat, add ice and onions. Let cool completely.
  • Place turkey in the cooled brine and refrigerate overnight (or up to 24 hours).
  • Remove turkey, pat dry, and roast according to your favorite recipe.


  • Adjust the amount of salt based on your preference.
  • Brine in a cooler for extra space or if your refrigerator isn’t big enough.
  • Author: Anwar
  • Prep Time: 10
  • Category: Thanksgiving Recipe
  • Cuisine: American


  • Calories: 1764kcal
  • Sugar: 401g
  • Sodium: 57103mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Carbohydrates: 448g
  • Fiber: 13g
  • Protein: 7g


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