Follow this simple wet turkey brine method to ensure your roast bird is juicy, moist, and flavorful for your holiday meal.
Author:Ahazzam
Prep Time:20 min
Cook Time:3 to 4 hours (roasting time varies)
Total Time:24 hours 20 min
Yield:1 turkey (serves 10-12)
Category:Poultry
Method:Wet Brining
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup kosher salt
1 cup packed brown sugar
1 gallon cold water, divided
1 whole turkey (12-14 lbs)
1 orange, halved
1 lemon, halved
4 sprigs fresh rosemary
6 sprigs fresh thyme
2 tablespoons black peppercorns
Instructions
In a large stockpot, combine 4 cups of water, the kosher salt, and brown sugar. Heat over medium heat, stirring until the salt and sugar fully dissolve. Remove from heat.
Add 1 gallon of ice or cold water to the pot to cool the mixture quickly. You want the brine to be completely cold before adding the turkey.
Place the turkey in a food-safe brining bag or a very large container.
Add the orange halves, lemon halves, rosemary, thyme, and peppercorns to the liquid.
Pour the cooled brine mixture over the turkey, ensuring it is fully submerged. Add more cold water if necessary to cover the bird completely.
Seal the bag or cover the container and refrigerate for 12 to 24 hours. Do not brine for longer than 24 hours for a 14-pound bird.
Remove the turkey from the brine. Discard the brine solution.
Rinse the turkey thoroughly inside and out with cold running water. Pat the skin completely dry with paper towels. This drying step is crucial for crispy skin.
Proceed with your preferred roasting method.
Notes
Wet brining adds moisture and seasons the meat deeply. Dry brining uses only salt and seasonings rubbed directly onto the skin and requires less space in the refrigerator.
Always use a non-reactive container, such as a food-grade plastic bucket or a large zip-top brining bag.
After brining, allow the turkey to sit uncovered in the refrigerator for at least 4 hours before roasting to help dry the skin.