Turkey Brine

The Thanksgiving turkey is usually the centerpiece of the dinner table, but it can be difficult to get this holiday staple just right. My solution? Brine your turkey. Brining is the best way to ensure your bird reaches its full potential. (Personally, I'm a wet-brine advocate, but if you're a dry-brine fan, check out our guide for how to dry brine your turkey.) Ready to upgrade your Thanksgiving game? Read on for more info on one of my favorite ways to make your roast turkey the best it can be:

What Is Turkey Brine?

Brining is the process of submerging meat in a salty, seasoned mixture for long enough that the brine's flavors infiltrate the meat, adding moisture and flavor. Because turkey is a leaner meat, it can easily turn dry and tough if cooked too long. Brining turkey ensures it has enough moisture to stay nice and juicy, while zhuzhing up the flavor.

How To Make Turkey Brine

INGREDIENTS

• Water: This being brine, water—a lot of it—is non-negotiable.
• Kosher Salt: Brine is really just another word for "salt water," so salt—a lot it—is also non-negotiable. I tested this recipe with Diamond Crystal brand—my favorite; I love the large, flaky crystals—but if you're partial to Morton kosher, that's cool. Just reduce the salt quantity from 1 c. to 2/3 c.
• Brown Sugar: Brown sugar further aids in moisture retention and, just as importantly, helps the turkey skin caramelize to a beautiful, burnished brown in the oven.
  
• Orange & Lemon: Aromatic sliced citrus adds a welcome brightness to the brine.
• Garlic: Contributes a savory quality.
• Herbs: I use rosemary, sage, and bay leaves to give the brine some cozy holiday vibes. Feel free to throw thyme sprigs into the mix as well or to swap them for the bay leaves.
• Black Peppercorns: Lend a bit of spice warmth and add depth of flavor.
• Allspice Berries: Contribute more spice warmth and just a hint of clove-like flavor for still more cozy holiday vibes.
  

STEP-BY-STEP INSTRUCTIONS

First you'll want to grab your largest pot. I recommend a large stockpot, as it's most likely to be capacious enough to handle 2 gallons of brine plus an entire turkey. (If you don't have such a pot, just make the brine in a large pot and do the turkey brining in a cooler or a bucket lined with a food-safe plastic bag.) Pour 1/2 gallon (8 c.) water into the pot and add the rest of the brine ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the salt and sugar are completely dissolved. Remove the pot from the heat and pour in another 1 1/2 gallons (24 c.) water; stir to combine. Leave the brine alone for an hour or so, until it has cooled completely.

Turkey time! Lower the turkey into the cooled brine. It should be fully submerged. If it's not, you'll need to add some additional brine. This is easily accomplished by stirring 2 Tbsp. kosher salt into every 1 c. of additional water. Cover the pot and brine the bird in the refrigerator for at least 12 hours and up to 24 hours.

When you are ready to roast, lift the turkey out of the brine and rinse well, inside and out. Pat the turkey good and dry with paper towels and it's ready for the oven.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What do I brine my turkey in? You're going to want something big enough to hold your turkey and flavorful brine with no risk of spillage. I suggest a large stockpot, but if you don't have one big enough, you can also use a large cooler or a clean bucket.
• Can I brine a frozen turkey? I strongly suggest brining a fresh or thawed turkey, but if you're really in a pinch, you can thaw it while you brine. BUT be prepared for it to take a long time to defrost in the brine—up to 2 days.
• Do you have to refrigerate a turkey while brining it? Yes, without doubt. Treat it like a raw turkey—refrigerate your turkey while it is brining, otherwise it will spoil.
• Rinse and dry it well: After brining, make sure to rinse and dry the turkey well. Remember, when it comes to roast turkey, dry skin = crispy skin!

Make Ahead

The brine can be made up to 2 days ahead. Let cool completely, then store in the fridge until you’re ready to use.