Easy Turkey Brine
Brining is submerging the turkey in a saltwater solution for 24 hours before roasting which helps the turkey retain moisture, tenderizes the meat, and adds flavor as we are seasoning all the way through.
Combine all ingredients in a large pot or container. A five-gallon bucket works well, but be sure that it is food grade.
Stir ingredients until salt and sugar are dissolved. Submerge turkey, breast side down, and refrigerate for 24 hours.
Remove the turkey from the brine and pat dry. Cook according to your normal roasting method reaching internal temperature of 165°. Be sure to let your turkey rest for 30 minutes before carving!
Ingredients
Directions
Combine all ingredients in a large pot or container. A five-gallon bucket works well, but be sure that it is food grade.
Stir ingredients until salt and sugar are dissolved. Submerge turkey, breast side down, and refrigerate for 24 hours.
Remove the turkey from the brine and pat dry. Cook according to your normal roasting method reaching internal temperature of 165°. Be sure to let your turkey rest for 30 minutes before carving!
Notes
Additional Notes
Generally, you will brine fresh - not frozen - turkeys. Frozen turkeys are typically injected with a sodium solution so brining will make it too salty. If brining a frozen turkey be sure to read the label.
The quantity of brine is right for a turkey of 12 to 15 pounds. For a larger bird, you may need more brine.