Easy Wet Brine Turkey Recipe
The juiciest most succulent turkey using a basic wet brine recipe. The key to creating the perfect Thanksgiving turkey is to use the correct salt to water ratio for the available time.
Servings 1 gallon
Cost $3
Ingredients
Basic Wet Brine for Turkey
- 1 cup table salt see notes for kosher salt ratio
- 1 gallon cold water (16 cups of cold water)
- 12-24 lb whole turkey
Optional Wet Brine Ingredients
- 3 navel oranges, sliced
- 1 lemon, sliced
- 1 tbsp poultry seasoning
- 3 bay leaves fresh or dried
Instructions
- Defrost frozen turkey using a method below. If using a fresh turkey that's not frozen, skip this step.
- REFRIGERATOR THAW: Allow (4.8 hours) x (per pound). Thaw directions; Place frozen turkey in a garbage bag or container to catch any liquid seepage from the wrapped package. QUICK COLD WATER THAW: Allow (30 minutes) x (per pound) of turkey. Thaw directions; fill a large pot or clean sink with cold water and replace the water every 30 minutes.
- Choose a brining time based on needs. This brine uses table salt. For kosher salt ratios, see notes as they will differ.QUICK 4 HOUR BRINE RATIO: 1 cup table salt per gallon of cold waterOVERNIGHT BRINE RATIO (approx 8 hours): ½ cup table salt per gallon of cold water18 HOUR BRINE: 1/4 cup table salt per gallon of water. TIP: Great to do while thawing.
- In a small saucepan over medium heat, dissolve salt in 1 cup of water; about 3 minutes. Allow to cool in fridge while preparing the turkey.
- Remove turkey from package. Reach into the center turkey cavity and the neck cavity and remove any plastic bags.
- Place turkey into a turkey liner bag or very large stockpot, bin, or clean cooler.
- Add any additional flavor ingredients, like dried poultry seasoning, fresh herbs, bay leaves, sliced oranges, and lemon, or peppercorns. NOTE: This is optional.
- Pour water and salt water mixture into the bag/pot. Remove any air from the bag and close or simply cover the container.QUICK NOTES: Salt to water ratio will not change no matter how big or small the turkey is. If more solution is needed to completely submerge the turkey underwater, use the solution ratio of ¼ cup table salt per quart (4 cups) of cold water. For a turkey that will only be partially submerged due to limited space, see notes for brine directions.
- Chill turkey in brine mixture in the refrigerator for 4 hours (or longer if using the overnight method with less salt).
- Remove the turkey from the salt brine and place it on a wire rack with a cookie sheet below. Pat turkey dry with several paper towels.
- Turkey can be roasted immediately OR covered and placed in the refrigerator for up to 24 hours.
Notes
OPTIONAL FLAVORS: Peppercorn, mustard seeds, fresh herbs like thyme, rosemary, sage, tarragon leaves, basil, parsley. Dried herbs or poultry seasoning. Apple cider or apple juice. Orange juice. Maple syrup or honey. Fresh citrus fruit like oranges, lemons, lime, grapefruite. NOTE: Any added sugar like processed juices, table sugar, or maple syrup/honey will require washing before patting dry.
BRINE CONTAINERS: Use a turkey bag liner or large pot for to brine the turkey in. A food-safe container or cooler may be used to submerge the turkey. If needed, place into a container that can submerge half of it and place it in the refrigerator then halfway through brine time, flip the bird over.
KOSHER SALT RATIOS: Kosher salt has larger flakes than regular table salt. The general rule for using kosher salt in a fresh water brine is to double the salt amount called for in place of table salt.
BRINE CONTAINERS: Use a turkey bag liner or large pot for to brine the turkey in. A food-safe container or cooler may be used to submerge the turkey. If needed, place into a container that can submerge half of it and place it in the refrigerator then halfway through brine time, flip the bird over.
KOSHER SALT RATIOS: Kosher salt has larger flakes than regular table salt. The general rule for using kosher salt in a fresh water brine is to double the salt amount called for in place of table salt.
- 4 HOUR BRINE: 2 CUPS KOSHER SALT PER GALLON OF COLD WATER.
- OVERNIGHT BRINE: 1 CUP KOSHER SALT PER GALLON OF COLD WATER.