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Best turkey brine recipe

If you love Turkish-style brine (or any salt and pepper seasoning), you’ll love this easy turkey brine recipe. It’s perfect for bringing out the best in your bird, and it’ll help keep your bird healthy and delicious all year round.

turkey brine recipe

Why You’ll Love This Best turkey brine recipe:

apple cider or apple juice: apple cider is a natural preservative for turkeys, and it also adds a subtle sweetness that’s perfect for any turkey.

Fresh rosemary leaves: Rosemary is a natural preservative and it gives this brine a nice flavor.

brown sugar: brown sugar is a natural preservative that also adds a subtle sweetness to the brine.

Kosher salt: Kosher salt is a natural preservative that also adds a subtle saltiness to the brine.

whole bay leaves: Whole bay leaves add a nice flavor to the brine and also help keep the turkey moist and juicy.

  • It’s a simple brine that you can make with ingredients you probably already have on hand.
  • It’s easy to make and it works every time.
  • It can be refrigerated for up to 3 days.
  • It’s low-fat and low-carb, so your bird will be healthy and delicious at all times of the year.
Best turkey brine recipe

Variations of turkey brine recipe:

You can use this basic brine recipe to make a variety of turkey brine recipes. Here are some ideas:

Turkey brine with juniper berries : Juniper berries are a natural preservative, and they add a nice flavor and aroma to the brines. You can also substitute cinnamon sticks, orange peels and/or allspice for the juniper berry.

Turkey breast marinade : Mix together 1/2 cup of olive oil, 2 tablespoons of brown sugar, 1/4 teaspoon of ground black pepper, 1 teaspoon of kosher salt and 2 tablespoons of fresh rosemary leaves. Marinate your turkey breast in the marinade for at least 8 hours or overnight.

Turkey breast marinade with thyme and garlic: Mix together 1/2 cup of olive oil, 2 tablespoons of brown sugar, 1/4 teaspoon of ground black pepper, 1 teaspoon of kosher salt and 2 tablespoons of fresh rosemary leaves. Marinate your turkey breast in the marinade for at least 8 hours or overnight. After marinating, add 1 minced garlic clove to the marinade.

Turkey brine with ginger and lemongrass: Mix together 1/2 cup of olive oil, 2 tablespoons of brown sugar, 2 teaspoons of ground ginger and 1 teaspoon each of kosher salt and ground black pepper. Marinate your turkey breast in the brine for at least 8 hours or overnight. After marinating, add 6 whole lemongrass stalks, cracked.

Turkey breast marinade with ginger and lemongrass: Mix together 1/2 cup of olive oil, 2 tablespoons of brown sugar, 2 teaspoons of ground ginger and 1 teaspoon each of kosher salt and ground black pepper. Marinate your turkey breast in the brine for at least 8 hours or overnight. After marinating, add 6 whole lemongrass stalks, cracked.

Turkey brine with ginger and lemongrass: Mix together 1/2 cup of olive oil, 2 tablespoons of brown sugar, 2 teaspoons of ground ginger and 1 teaspoon each of kosher salt and ground black pepper. Marinate your turkey breast in the brine for at least 8 hours or overnight. After marinating, add 6 whole lemongrass stalks, cracked.

Turkey brine with juniper berries: Juniper berries are a natural preservative, and they add a nice flavor and aroma to the brines. You can also substitute cinnamon sticks, orange peels and/or allspice for the juniper berry.

Turkey breast marinade with thyme and garlic: Mix together 1/2 cup of olive oil, 2 tablespoons of brown sugar, 1/4 teaspoon of ground black pepper, 1 teaspoon of kosher salt and 2 tablespoons of fresh rosemary leaves. Marinate your turkey breast in the marinade for at least 8 hours or overnight. After marinating, add 1 minced garlic clove to the marinade.

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Chef’s Tips for turkey brine recipe:

  • If you have leftover turkey, you can use it in place of the turkey breast.
  • In a pinch, you can substitute apple cider vinegar for the white wine vinegar. You will need to adjust the amount of salt accordingly.
  • If you want to make a thicker brine, add 1 teaspoon of kosher salt per cup of water. If you want to make a thinner brine, add 1/2 teaspoon per cup of water.
  • You can substitute lemon juice for the white wine vinegar.
turkey brine recipe

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turkey brine recipe

Best turkey brine recipe

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10-20 pound turkey.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine turkey
Servings 10 Serving
Calories 926 kcal

Ingredients
  

  • 3 c apple cider
  • 2 gallons cold water
  • 4 tbsp rosemary leaves
  • 2 tbsp garlic (minced)
  • 2 tbsp salt ( it depend own your flavor)
  • 2 cup sugar (brown)
  • 3 tbsp peppercorns
  • 5 whole bay leaves
  • Three large oranges (Peeled)

Instructions
 

  • The first step is to combine all of the ingredients in the pot and boil them until they dissolve. Once that's done, turn off heat and let it cool completely.
  • To brine your turkey, place it in a large pot, pour in the brine solution to cover it, and refrigerate for 16 to 24 hours.
  • Roasting a turkey requires removing excess salt from the outside of it before submerging it in fresh, cold water. This prevents the exterior of the turkey from becoming excessively salty.
  • The fourth step is to rinse the turkey with cold water. The water should be cold enough that you can see your hand when you put it into the water. You can also use cool running water if you have access to that instead of ice cold; just make sure that your water isn't too hot or else the skin will cook instead of brine.
  • Finally, remove the turkey from the pot and rinse it with cold water. Let it dry before roasting.
  • We recommend cooking the turkey as desired. However, because brined turkeys cook 20 to 30 minutes faster, it is important to watch the temperature gauge so that they don't overcook.
Keyword Best turkey brine recipe, turkey brine recipe

Note:

If you prefer to brine your turkey, do not use apple cider vinegar.

Can I brine a whole bird?

You can brine a whole turkey, but you will need to make a couple of adjustments. First, you must add the salt in with the water. Another option is to use kosher salt instead of table salt. If you have fresh herbs at home that have been picked and dried, you can also add them to the marinade as well; however, they will not impart their flavor into the turkey as much as they would if they were fresh.

How long does it take to brine a turkey?

It depends on how big your turkey is and how much brine you use. If you are using a large turkey, it will take more time than if you use a small one. If you are using a large turkey, it is recommended that you brine for 24 hours. However, if you are using a small turkey, it is suggested that the brining time be cut to 16 to 18 hours.

How long can I keep my brined turkey?

You can keep your brined turkey for up to 2 days in the refrigerator or 3 days in the freezer. To do this, first remove it from the refrigerator and let it come to room temperature (about 30 minutes). Place it back in the refrigerator and wait until cool and the brine has settled before wrapping it in plastic wrap and storing it in the freezer.

How can I tell if my turkey is brined?

You can tell if your turkey is brined by looking at the bottom of the bag. The salt crystals should not be visible, but instead will appear as a white powdery substance.

Is there anything I should do for my turkey after brining it?

It is important to let your turkey rest for a minimum of 30 minutes before cooking it and to allow any excess liquid to drain from the bird. If you have time, you can lay your bird down flat on a cutting board and let it sit for an additional 10 minutes before carving it.

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Best turkey brine recipe

Written by Sophia

I am Sophia and I love to cook. I have been cooking for as long as I can remember and it is one of my favourite things to do. I am always trying out new recipes and experimenting in the kitchen. I love to cook for my family and friends, and they always seem to enjoy my food. I am also a big fan of eating healthy, so most of my recipes are pretty healthy too. I am always looking for new ways to make healthy food taste great, and I think that I have succeeded in doing that.

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