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Overhead view of large pot with raw turkey, limes, mint leaves, tea bags, liquid, and spices for turkey brine recipe.
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Turkey Brine Recipe

This Roast Turkey recipe is the best! With my detailed video and step by step instructions you will know how to brine a turkey like a pro.
Prep Time1 day
Cook Time5 hours
Total Time1 day 5 hours
Servings: 15 servings
Author: Lisa Longley

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

  1. 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.
  2. 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.
  3. Turkey Rub: 3 tablespoons Mrs. Dash Seasoning, 1 1/2 tablespoons ground black pepper, 3 tablespoons dried rosemary.
  4. Basting Sauce: 1/2 cup olive oil, 2 cups chicken broth, 1/2 cup honey, juice of one lime.