This turkey brine recipe makes the most moist and delicious roast turkey you will ever have. This is a recipe to keep and treasure year after year.
This delicious turkey brine recipe was given to us by a family friend and it has been the only recipe we use for years now. It quite literally makes the best turkey you will ever eat. Just a few simple ingredients combine to infuse your turkey with the best flavor imaginable. Once you try this, you will never go back.
How To Brine a Turkey
Here is a brief overview of how this wet turkey brine recipe comes together. For the full recipe, including all measurements and step-by-step directions, see the recipe card at the bottom of the post.
Dissolve the Brown Sugar and Salt
Dissolve the brown sugar and salt in water. Make sure that both the brown sugar and salt are completely dissolved before moving on.
Add the Other Brine Ingredients
Squeeze two limes into the water, and add in the rinds. Add the mint and the tea bags.
Brine the Turkey
Add the whole turkey to the wet brine and store it in the refrigerator overnight (or between 10 and 24 hours). Be sure there is enough brine to fully cover the turkey.
Season and Prepare the Brined Turkey
Remove the turkey from the brine and pat dry with a paper towel. Tuck the turkey wings up and behind the turkey. If you would like, make a rub for the turkey and spread it over the dry turkey. Put in a roasting pan with a rack.
Roast the Turkey
Roast the turkey for one hour (breast side down). After an hour, flip the turkey over, baste, and return to the oven. Continue roasting, basting occasionally, until an instant read thermometer reads 165 degrees Fahrenheit in the thickest part of the thigh and juices run clear.
Tips and Tricks
- Be sure to store the turkey in the refrigerator. Since the turkey is raw, it must be kept at 40 degrees Fahrenheit. If any warmer than that, it will spoil.
- Make more brine. This recipe will work for any size turkey (or whole chicken!) large or small. There are instructions in the recipe card below to make more brine if the amount listed doesn’t cover your turkey.
- Use a food-grade container, stock pot, or brining bag to brine the turkey. We have a large bucket that we only use to make this recipe.
- Be sure to discard the brine. You can store leftover turkey, but do not save any of the leftover turkey brine solution that has touched the raw meat.
What to Serve with Brined Turkey
Whether you are making a thanksgiving turkey or just a large meal for loved ones, here are some sides that go perfectly with it:
- Mashed Potatoes Recipe
- Easy Cranberry Sauce
- Cornbread Stuffing
- Three Ingredient Honey Roasted Carrots
This is the best turkey brine recipe and if you make it or any of my other recipes, I’d be so grateful if you left a comment letting me know how you enjoyed it!
Turkey Brine Recipe
Ingredients
- 13 to 20 pounds thawed turkey see note 1
- 16 cups cold water
- 1 cup kosher salt (do not use table salt)
- 1 cup brown sugar
- 5 black tea bags string and tag removed
- 2 limes
- 1 bunch of fresh mint
Instructions
- Please note that you need to start this recipe 10 to 24 hours before the turkey needs to go into the oven and the turkey needs to be thawed prior to starting.
- Remove the neck and giblets from the thawed turkey.13 to 20 pounds thawed turkey
- In a large container (see Note 2) dissolve the brown sugar and salt in water. Make sure that both the brown sugar and salt are completely dissolved before moving on.16 cups cold water, 1 cup kosher salt, 1 cup brown sugar
- Squeeze 2 limes into the water, and add in the rinds. Add the mint and the tea bags.5 black tea bags, 2 limes, 1 bunch of fresh mint
- Add the turkey to the brine. If the brine does not cover the turkey, mix 4 cups cold water with 1/4 cup kosher salt and 1/4 cup brown sugar. Keep doing this until there is enough liquid to completely cover the turkey.
- Brine the turkey overnight (between 10 and 24 hours) in a cold place. You need to ensure that the turkey stays at 40 degrees Fahrenheit. I suggest against leaving your turkey in your garage as they are often warmer than 40 degrees.
- The next morning, preheat your oven to 325 degrees Fahrenheit. Prepare a roasting pan with a rack.
- Remove the turkey from the brine and pat dry with a paper towel. Tuck the turkey wings up and behind the turkey. If you would like, mix together seasonings and make a rub for the turkey (note 3) and spread it over the dry turkey. If desired, whisk together a basting sauce (note 4) and pour it into the base of the roasting pan. I also like to put 2 leeks in the roasting pan.
- Roast the turkey for 1 hour (breast side down). After an hour, flip the turkey over, baste, and return to the oven. Continue roasting, basting occasionally, until an meat thermometer reads 165 degrees Fahrenheit in the thickest part of the thigh and juices run clear. If the top begins to brown too much, cover loosely with foil.
- Remove from the oven, tent loosely with foil for 20 minutes, carve and enjoy.
Notes
- Turkeys need three to four days to thaw in the refrigerator. Alternatively, you can thaw a turkey in cold water in about 3 to 5 hours. Submerge the turkey (still in its packaging) in cold water. Change the water every 30 minutes.
- You will want to brine the turkey in a large container that you can fully submerge the turkey in. When we first started making this recipe, we bought a $5 bucket that you would normally mop floors with and labeled it the “turkey bucket.” It is the only thing that bucket is used for and it works perfectly.
- Turkey Rub: 3 tablespoons Mrs. Dash Seasoning, 1 1/2 tablespoons ground black pepper, 3 tablespoons dried rosemary.
- Basting Sauce: 1/2 cup olive oil, 2 cups chicken broth, 1/2 cup honey, juice of one lime.
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