Easy Turkey Brine
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
- 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