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Easy Turkey Brine

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Easy Turkey Brine

AuthorChester County Food Bank

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.

 2 gallons cold water
 2 cups salt
 2 cups brown sugar
 1 head garlic, rough chopped
 3 tablespoons black peppercorns
 peel from 3 oranges
 2 tablespoons rosemary sprigs
 2 cups apple juice
1

Combine all ingredients in a large pot or container. A five-gallon bucket works well, but be sure that it is food grade.

2

Stir ingredients until salt and sugar are dissolved. Submerge turkey, breast side down, and refrigerate for 24 hours.

3

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

 2 gallons cold water
 2 cups salt
 2 cups brown sugar
 1 head garlic, rough chopped
 3 tablespoons black peppercorns
 peel from 3 oranges
 2 tablespoons rosemary sprigs
 2 cups apple juice

Directions

1

Combine all ingredients in a large pot or container. A five-gallon bucket works well, but be sure that it is food grade.

2

Stir ingredients until salt and sugar are dissolved. Submerge turkey, breast side down, and refrigerate for 24 hours.

3

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!

Easy Turkey Brine

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.