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recipes
November 2012 Issue
A SIMPLE TURKEY BRINE
By Sam Sifton
October 4, 2023
3.9
(117)
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Photograph by Isa Zapata, Prop Styling by Tim Ferro, Food Styling by Sean Dooley
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* Active Time
10 minutes
* Total Time
24–72 hours
Brining a whole turkey in a combination of salt, sugar, and aromatics is the key
to flavorful Thanksgiving turkey with juicy meat. Truly, it’s the one and only
path to truly succulent roast turkey breasts. But there are two ways to go:
Should you dry-brine or wet-brine?
For this wet-brine recipe you’ll need a large stockpot or food-safe 5-gal.
bucket and space for it in your refrigerator. If you’re using a frozen turkey,
you can defrost it during the brining process, but be sure to remove the giblets
as soon as the turkey is thawed enough to do so. When using such a high ratio of
salt, the brand you use matters. We rely on Diamond Crystal in the BA test
kitchen, but we’ve also given measurements below for Morton. Check out
Epicurious’s guide to salt for a chart outlining how these compare to other
brands—or just measure by weight.
You’ll bring the brining solution to a boil to dissolve the salt and sugar
before tossing in the remaining brine ingredients, then chill the mixture until
it’s cold. Don’t rush this by adding ice or cold water to the mix
prematurely—the aromatics need time in the warm salt water for their flavor to
infuse. We’ve suggested a basic mix of carrots, celery, and onion, but you
should feel free to toss anything you want into the pot: A couple of garlic
cloves or a halved apple, orange, or lemon; swap out the thyme for fresh
rosemary, sage, or any mix of fresh herbs you like; add in a teaspoon of
allspice berries or whole cumin or coriander seeds, along with the whole
peppercorns; and generally add whatever other flavors sound good to you.
You can also play around with the liquids: Replace up to half the water with
apple juice, apple cider, cranberry juice, or unsweetened tea—or add up to a cup
of white wine. The best turkey brine is the one that tastes like the holiday to
you. For the most flavorful bird, count on a brining time of 3 days, followed by
1 day out of the salt solution so that the skin has time to dry out (crispy skin
won’t happen otherwise). Pat the brined turkey dry with paper towels before
transferring it breast side up to a roasting pan. And if you plan to make gravy
from the drippings, taste before adding salt since the turkey fat will be highly
seasoned.
No space for wet-brining? Try a dry-brined turkey with brown sugar, fresh
rosemary, and grated orange peel.
INGREDIENTS
Enough brine for one 12–16 lb turkey or 4 whole chickens
INGREDIENTS
125
g (¾ cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 1 tsp. Morton) kosher salt
150
g (¾ cup) sugar
1
carrot, peeled, roughly chopped
1
large onion, root end removed and halved
2
celery stalks, roughly chopped
2
large sprigs thyme
2
bay leaves
1
Tbsp. whole black peppercorns
¼
tsp. crushed red pepper flakes
¼
tsp. fennel seeds
1
12-16-lb turkey, giblets removed
PREPARATION
1. STEP 1
Bring 125 g (¾ cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 1 tsp. Morton)
kosher salt, 150 g (¾ cup) sugar, and 4 cups water to a boil in a very large
(16-qt.) pot, stirring until salt and sugar are dissolved. Turn off heat.
Add 1 carrot, peeled, roughly chopped, 1 large onion, root end removed and
halved, 2 celery stalks, roughly chopped, 2 large sprigs thyme, 2 bay
leaves, 1 Tbsp. whole black peppercorns, ¼ tsp. crushed red pepper flakes,
and ¼ tsp. fennel seeds. Refrigerate, uncovered, until cold.
STEP 2
Add 6 quarts cold water to pot. Slowly submerge one 12-16-lb turkey, giblets
removed into brine. Place a plate on top of turkey to keep submerged. Cover;
chill for at least 24 and up to 72 hours. (The longer the better.)
Editor’s note: This turkey brine recipe was first printed in our November
2012 issue. Head this way for our best Thanksgiving recipes.→
WATCH
The Very Best Roast Turkey
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REVIEWS (117)
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* How long would I brine a whole chicken or chicken parts using this recipe?
Thanx for your response
* Ginny Watson
* New Jersey
* 12/22/2020
* I've been using this turkey brine for years now. And not just for turkey -
simply adjust the quantities and you can use this for chicken and pork. It is
amazing.
* Inspire Hardware
* Seattle, WA
* 11/27/2020
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