Ultimate Brine for Turkey
Transform your Thanksgiving centerpiece with the Ultimate Brine for Turkey—a game-changing recipe designed to deliver a bird that's irresistibly juicy, tender, and flavorful. This aromatic brine combines the perfect balance of kosher salt and brown sugar to lock in moisture, while unsweetened apple juice, fresh herbs like thyme, rosemary, and sage, and a medley of spices, including black peppercorns and optional juniper berries, infuse the turkey with deep, savory-sweet notes. Enhanced with smashed garlic, whole cloves, and a bright hint of lemon, this brine works its magic during a 12- to 24-hour soak, ensuring every bite of your turkey is seasoned to perfection. Ideal for roasting, smoking, or frying, this easy-to-follow brine recipe is a must-try for achieving the holiday turkey of your dreams! Perfect Thanksgiving turkey brine recipe for tender, juicy results.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 cups water
- 1 cup kosher salt
- 1 cup brown sugar
- 4 cups unsweetened apple juice
- 1 tablespoon black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon juniper berries (optional)
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 10 leaves fresh sage leaves
- 6 cloves garlic cloves, smashed
- 2 leaves bay leaves
- 1 whole lemon, halved
- 6 cups ice
Instructions
In a large stockpot, combine 8 cups of water, kosher salt, and brown sugar.
Bring the mixture to a boil over medium-high heat, stirring occasionally, until the salt and sugar have fully dissolved.
Remove the stockpot from heat and stir in the remaining 8 cups of water and the apple juice to cool the brine slightly.
Add the black peppercorns, whole cloves, juniper berries (if using), fresh thyme, rosemary, sage leaves, smashed garlic, bay leaves, and halved lemon to the stockpot.
Allow the brine to cool completely to room temperature. This step is crucial to avoid partially cooking your turkey when added.
Once the brine is completely cool, transfer it to a brining bag or a large food-safe container. Stir in the ice to chill the brine even further.
Submerge your thawed turkey (remove giblets and neck) in the brine, ensuring the liquid fully covers the bird. If needed, weigh the turkey down with a heavy plate or bowl to keep it fully submerged.
Refrigerate the turkey in the brine for 12 to 24 hours, turning it occasionally if not completely submerged.
After brining, remove the turkey and discard the brine. Rinse the turkey thoroughly under cold water and pat it dry with paper towels.
Your turkey is now perfectly brined and ready for roasting, smoking, or frying!
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107593 mg | 4678% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 235.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
