The Ultimate Turkey Brine for a Flavorful Bird

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 1/2 cup kosher salt
• 3/4 cup sugar
• 1-2 gallon water
• 1 tablespoon black peppercorns
• 4-5 sprigs thyme
• 3 sprigs rosemary
• 10 leaves sage leaves
• 1 leaf bay leaf

Method

Follow the steps in order for the best result.

1. In a large pot, combine 1 to 2 gallons of water, kosher salt, sugar, black peppercorns, thyme sprigs, rosemary sprigs, sage leaves, and bay leaf. Place the pot over medium heat.
2. Stir the mixture consistently until the salt and sugar are completely dissolved. Bring the brine to a boil.
3. Remove the pot from the heat and allow the brine to cool down to room temperature.
4. In a large stockpot or brining bag, combine the cooled brine with an equal amount of ice water.
5. Place the rinsed and fully thawed turkey, breast side down, into the brine. Ensure the turkey is fully submerged. Cover the pot or securely tie the brining bag.
6. Place the stockpot or brining bag inside a cooler and completely cover it with ice. Alternatively, you can refrigerate it. Allow the turkey to brine for 8 to 24 hours, turning it over halfway through the brining process to ensure even flavoring.
7. After brining, remove the turkey from the liquid. Thoroughly drain and rinse the turkey to remove excess salt.
8. Roast or smoke the turkey according to your preferred method.