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 recipe to get the most delicious juicy turkey you’ll ever eat! We’re also breaking down wet vs. dry brine.
Who here has brined a turkey before?! If you haven’t, prepare for your life to change. It’s everything and this year’s recipe is beyond. It’s loaded with all sorts of aromatics that will infuse the bird with even more flavor.
Why should you brine your turkey and is it worth it?
Good question. Brining your turkey is a key step to keeping it moist once it’s cooked. Turkeys are mostly lean meat, which means there isn’t a lot of fat to help it from drying out. And really there’s nothing more disappointing than a dry piece of turkey at the Thanksgiving table.
How do you make a wet turkey brine?
During the brining process, you soak the turkey in a salt and water mixture (with other aromatics if you want to get jazzy) and the turkey absorbs that extra moisture from the liquid. (note: you’ll need a large vessel to store the turkey and liquid in) This process helps it stay moist and juicy during cooking! Which then means it’s still moist and juicy once you carve it and serve.
Brining also helps season the turkey from the inside out so no matter what piece you get, it’ll be delicious!
How do you make a dry turkey brine?
Alternatively, you can make a dry brine which is a salt and spice mixture that is slathered on the bird and then wiped off before roasting. If you don’t have room for the large vessel as mentioned above, a dry brine is the easier way to go. The mixture gets slathered on the bird and then permeates the turkey for about 24 hours. Then pat it dry and proceed with my favorite turkey recipe!
What is a turkey brine and what does it do to a turkey?
It’s basically just salt and different aromatics and maybe some water. I like to add brown sugar to give it a little hint of sweetness, some red pepper flakes, sage and lots of garlic. The whole mixture will just give the bird that extra subtle flavor everyone is looking for on Thanksgiving. And it helps the bird make incredible drippings for gravy.
What kind of turkey should you brine?
This is super important!! You basically just want a plain old turkey. Don’t get one with any other “enhanced” or “self-basting” descriptors on the package. Those mean that the turkey has already been brined or treated and I’d rather do it myself so I have full control over what is going into my bird and brine.
How long should you brine a turkey for?
You should wet brine a turkey for roughly 24-72 hours. Trust me, its worth it.
Can you over brine a frozen turkey / should you brine a turkey before roasting?
Absolutely! I do almost every year. This process will also help thaw the bird out before cooking.
Can you over brine a turkey?
You don’t want to brine a bird for more than 3 days in my opinion. 72 hours is just the right amount of time for the turkey to soak up those flavors without getting too salty.
What do you do after you brine the turkey?
Treat it like you could a normal bird. Pat it dry, season it accordingly and then roast! This is my favorite recipe for a cooked bird! The herb butter makes for the best drippings which make the gravy out of this world!
Do I need to rinse a brined turkey before cooking?
No. In fact you really shouldn’t rinse any meat before cooking. According to the Center for Disease Control, you should never wash raw meat or poultry before cooking it! Washing it can spread bacteria to surfaces like your kitchen countertop, all over the sink, utensils, and nearby foods. The USDA agrees.
So all that’s left is to decide if you’re going wet or dry brine. If wet: grab a large vessel that will fit 1: the liquid brine mixture 2: and the bird and 3: will fit into your fridge. If you have an extra fridge in your garage, that’s the perfect place to store this as it won’t be in your way when you’re stocking your fridge with the rest of the Thanksgiving ingredients.
If dry: combine all the seasonings and slather the bird with the herbs. Then let it take a chill in the fridge for 24-72 hours.
Get ready guys… THANKSGIVING this year is going to be mega delish.
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Easy Turkey Brine
Ingredients
For the Wet Brine
- 16 cups water divided
- 1/2 cup kosher salt
- 1/2 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, 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
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Can I put dressing in the turkey
you sure can!
Mmmmmm. Can’t wait for all the holiday goodness! We brined with you last year, and will try this new recipe this year!
Where’d you get the plastic tub to brine the turkey in??
Hardware store!
I definitely want to try this brining method. Any recommendations how to marinade this after brining?
marinade? or season?
Actually season before baking
❤️
This sounds AMAZING Gaby!! Thank you!! I’m going to try your recipe for my first ever turkey brining experience AND my first ever Thanksgiving hosting experience. So excited! Have you ever tried brining a turkey in a cooler or do you recommend it? Thanks!!
I bag mine and put it in a cooler. Today tho I am going to bag it with the bring and just use my stock pot
Can I just brine it in the stock pot? Or is using a metal pot taboo?
if it fits into a stock pot – have at it!! xo
I use a 5 gallon bucket with a cover….it is cold here so we can leave it in the garage.
In your recent “HERB ROASTED TURKEY” post you say you opt for a dry brine. Do you have a recipe for one?
Does the sugar make the turkey sweet?
not at all!
Hi Gaby!
I have been scouring all your posts for your dry brine recipe & cant seem to find it. Do you have a link?
Thanks!
This was the dry brine I used last year! https://www.wholefoodsmarket.com/holidays/guide-to-turkey/brine-cook
I use a large plastic igloo cooler. I put enough ice to keep the water temp. close to the fridge temp. The insulation maintains it very well.
I’m going for
48 hours! Do I need to cover?
yup!
Do you have a recipe for a dry brine?
I do but it’s not on my site yet – stay tuned!!
I’ve always rinse off my brine in the past in fear it being too salty. I assume this won’t be the case if I forego the rinse using this recipe?
correct! you pat most of it off when you go to season the turkey using my roasted turkey recipe anyway
I am tackling the thanksgiving turkey this year (first timer) and my mom said I should consider using a few turkey breasts, legs, wings, etc. so pieces vs. a while turkey. Would the process still be the same? Any words of wisdom for this intimidating main course? Also, love your blog, your guide to Africa has been super helpful in prepping for my honeymoon!
you can brine breasts in this just as you would a full turkey!! no problem! And still get an internal thermometer so you can gauge when it’s done
Hi Gaby! Can’t wait to try this for my first ever turkey! One question, if I use a frozen turkey, do I thaw it first in the fridge and then put in the brine for 48hours OR do I just put the turkey in the brine frozen and it thaws while in the brine? Thank you so much in advance! Ps. I’m also making almost everything else on your Thanksgiving menu and following your step by step schedule. 🙂
Hey Michelle – it’s up to you. You can do it either way // I wrote about it in the Q+A section of this post. I always let my bird thaw in the fridge for a day and then put it in the brine for 2 days to continue to thaw!
Do you have a favorite brand of turkey? Thanks!
I don’t!
Amazing flavor and makes the meat so, so juicy! I follow it up with butter stuffed under the skin before baking. I’ve also used it on bone-in, skin-on chicken thighs and drumsticks but you do need to broil it at the end to brown it, otherwise the skin has a grey-ish color from the brown sugar.
Can you brine your Turkey even if you are going to deep fry it?
yes but make sure it is TOTALLY dry before frying. In fact, I’d brine it now, then a day before take it out of the brine and air dry it in the fridge, and THEN fry it to be extra safe
Do you peel the heads of garlic?
Nah, just slice it in half so the garlic is exposed and toss it in!
I think you recommended in an Instagram Live to brine the turkey for 2 days then to let it air dry in the fridge for 1 day so that the skin gets crispy in the oven…
Am I remembering that correctly or was the 1 day air dry *only* if you plan to fry the turkey?
Thank you!
I like to air fry it regardless of how you’re cooking it! Makes for the crispiest skin
Can I use this for a 10 pound Turkey?
yes!
Do the red pepper flakes make the turkey a little spicy? Though I wouldn’t mind, we have some finicky eaters coming.
not really – but you can omit if you prefer
Hi! Would the dry brine work without any sugar?
Tried it today. The best turkey ever! Smeared the brined turkey with mayonnaise, salt and pepper. Covered breast with gammon slices. Cooked to perfection!
Does the red chili flakes add any spicy to it? I know its very little but some sensitive family member can do spice.
it won’t add any spice really!!
Love your herb selection….. I have always used a wet brine, always a moist juicy Turkey. I’ve used 1/2 water and 1/2 apple juicy with orange peel/cloves. Thinking with your herbs, I should just use water- would love your thoughts.
Thank You
YA I don’t think you need the added sugar from the apple juice with all the flavorings in this recipe!
Can’t wait for this!
Can this be done for just a turkey breast? How would you alter the recipe / timing? Just two of us this year!! Thanks!!
yes absolutely – you could just reduce everything by half
Where can I get the container that you used for the brine?
I got it from a hardware store
I used this brine last year and intend to do it this year too. It’s so easy. If you are a sports parent, you likely have a gatoraid water cooler with a wide screw top. It’s great for lining with a garage bag, with ice and then drop the brine bag in with the turkey. I just don’t have room in my fridge for the brine bathed turkey. Then it stays in the cold basement. Remember to keep the ice refreshed
Can I bring a Turkey breast?
you sure can!
Can I add orange to this brine?
sure thing
I am going to be cooking two- 7lb turkey breasts using your Roasted Turkey Breast recipe – I would also like to do the wet brine – would I use the same ingredient measurements listed above? Thank you!
yes! that’s perfect
Gaby, I pretty much follows your thanksgiving to a T last year and my family and I loved it. We got an extra large turkey this year (appx 24lbs) – do you think that will be problematic? I’m planning on following your recommendations again, just adding thaw and cook time…let me know if you have concerns. P.S. You’re the best annnnnnnnd the cutest little preggo mama.
shouldn’t be an issue! might want to double the compound butter to accommodate for that extra skin real estate
What I meant to ask is if I add some oranges how will it alter the flavor and, how many should I use for the brine? LOL 🙂
it’ll make it more citrusy!! I havent tested it but I’d say add 2 and juice them and then put the rinds in the brine as well
When you say whole head of garlic in half do you mean with paper in tact, and then do you continue to just throw that in the brine as well?
yup – just slice a whole head in half and throw the whole thing into the brine
You mention brining a frozen turkey but in your email sent this morning you mention wanting to thaw your turkey first before brining, I am just wondering which is better? Also do you have any experience with brining bags? Thankyou, can’t wait to try.
either way works!! just depends on timing! Yes, I’ve used brining bags – they are great
Ah… found the answer to my question in an earlier comment! Thank you …. I love your recipes and I love giving your seasoning blends as hostess gifts! Trying the wet brine for a Turkey breat and using your roasted Turkey breast recipe! Happy Thanksgiving!! Congrats on your little bun in the oven!!!
Hi Gabby! My question is can you brine just a turkey breast and if so for how long?
same amount of time as a whole turkey!!
Just popped on to say that I used this wet brine last year and my entire family said it was the best turkey they’ve ever had. My fiancé and I jokingly call you “Aunt Gaby” because all of my best recipes are yours. Needless to say, we’ll be using this recipe again this year for our much smaller group. Leftovers of this turkey will not go unwanted! Thanks Gaby. ♥️
LOVE THIS SO MUCH
Can I make the brine in advance and add the turkey later? I’m starting the brine Tuesday morning but I won’t have time to make it and let it cool before going to work.
totally
Hi! For a 6 pound Turkey Breast would I have the brine recipe?
Thanks!
https://dev.afterhoursagency.com/wgc/roasted-turkey-breast/ here ya go
Can I make the dry brine without adding any sugar?
I wouldn’t skip the sugar
Can you brine a turkey for 5 days
I wouldn’t go more than 72 hours
So we did curbside pickup for our turkey and I just took it out to start thawing and realized it says 9.5% basted with Turkey broth, salt, sugar, natural flavoring. If I used your recipe to brine this would it be too much? I was already set on brining and cooking using your recipe and now I don’t know what to do. Thank you!
you’ll be ok!! go for it
Any changes for a 10-12 pound turkey?
nope!!! you’re golden
I dont have dried sage.. Can I use fresh sage instead?
yes of course!
So I just threw everything in a stock pot and brought to a boil not realizing that you only start with half the water and add in the rest later… will this make a difference? I used up all my herbs…
you’ll be okay!! just let it entirely cool before adding the bird
I’m going to brine our turkey this year and using the recipe for roasted Turkey too! Wish me luck!
you got this!
Hi Gaby, I know you have shared that rinsing off the brine is not needed – I just want to confirm, I am doing the wet brine for two turkey breasts – when I take the breasts out of the brine, I just immediately place it on the rack for roasting? No rinsing off the brine? Thank you!!
no need to rinse- just pat it dry and place into roasting pan with rack
Should I rinse the Turkey after using the wet brine recipe?
never rinse the bird – just pat dry
After I brine and pat dry ready to roast what seasoning should I use before placing it in the oven?