Can I brine a frozen turkey?

Nope! Thaw that bird first. Brining only works if the turkey can absorb the liquid.

How long is too long for brining?

Stick to 24 hours max. Over-brining can make your turkey too salty and give it a mushy texture.

Do I need to rinse the turkey after brining?

Yes, give it a good rinse to remove excess salt. This helps prevent an overly salty turkey.

Can I stuff a brined turkey?

You can, but the stuffing might be a bit salty. We recommend cooking it separately for food safety reasons too.

What if my turkey is already pre-brined?

Skip our brine. That bird's already had its spa day. Just cook it according to the package directions.

Can I reuse the brine?

Nope! Once used, that brine is done. Toss it. It's been hanging out with raw poultry, so it's not safe to use again.

Will brining make my turkey too salty?

Not if you follow the recipe. It'll be perfectly seasoned!

The Best Turkey Brine Recipe for Juicy, Flavorful Results

Name: Ultimate Citrus-Herb Turkey Brine
Prep time: 16 h 30 min
Cook time: 30 min
Total time: 17 h
Cuisine: American
Ingredients: 2 gallons cold water; 1 1/2 cups kosher salt; 1 1/2 cups brown sugar; 5 cloves garlic, minced; 4 tbsp fresh rosemary, chopped; 3 tbsp black peppercorns; 5 bay leaves; Peel of 2 oranges; Peel of 1 lemon; 1 tbsp dried thyme; 3 cups apple cider; 1/4 cup apple cider vinegar

Description

A flavorful brine that ensures a juicy, tender turkey with a hint of citrus and aromatic herbs. Perfect for your Thanksgiving feast or any special occasion.

Equipment:

Large pot (at least 5 gallons)
Wooden spoon
Measuring cups and spoons
Brining bag or large food-safe container
Refrigerator or large cooler with ice

Ingredients

Units Scale

2 gallons cold water
1 1/2 cups kosher salt
1 1/2 cups brown sugar
5 cloves garlic, minced
4 tbsp fresh rosemary, chopped
3 tbsp black peppercorns
5 bay leaves
Peel of 2 oranges
Peel of 1 lemon
1 tbsp dried thyme
3 cups apple cider
1/4 cup apple cider vinegar

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Instructions

Boil the Brine Base:
In a large pot, bring 1 gallon of water to a boil. Add the kosher salt and brown sugar, stirring until completely dissolved.
Add Aromatics:
Reduce the heat to low. Stir in the garlic, rosemary, black peppercorns, bay leaves, orange peel, lemon peel, and thyme. Let it simmer for 5 minutes.
Add Apple Cider and Vinegar:
Remove the pot from heat. Pour in the apple cider and vinegar, stirring to combine.
Cool the Brine:
Add the remaining gallon of cold water to the brine. Stir well and let it cool to room temperature.
Prepare the Turkey:
While the brine cools, remove giblets from your turkey and rinse it with cold water. Pat dry with paper towels.
Submerge the Turkey:
Place the turkey in a brining bag or large container. Pour the cooled brine over it, ensuring it’s fully submerged. Weigh it down if needed.
Refrigerate:
Seal the bag or cover the container and refrigerate for 16 to 24 hours. Turn the turkey halfway through if possible.
Rinse and Dry:
After brining, remove the turkey and discard the brine. Rinse thoroughly with cold water, then pat dry. Let it rest for 1 hour before cooking.

Notes

The addition of apple cider vinegar and lemon peel creates a complex flavor profile, adding brightness and tenderness to the meat.
Always keep the brine cold below 40°F (4°C) for food safety.
This brine works best for a fresh or completely thawed turkey.
Do not brine kosher turkeys or those injected with sodium solution to avoid excess salt.
After brining, stuff the turkey with aromatics like oranges, lemons, onions, and herbs for extra flavor.
A brined turkey may cook faster, so check for doneness earlier than usual.