Big-Flavor Turkey Brine Recipe

Make the juiciest, most flavorful turkey with this easy turkey brine recipe made with stock, apple cider, citrus, herbs, and warm holiday spices.

Prep Time15

Cook Time10

Brining1

Course: Main Course

Cuisine: American

Keyword: holiday, turkey

Servings:

Calories: 335kcal

3 quarts 12 cups water, divided
1 quart 4 cups low-sodium chicken or turkey stock
2 quarts 8 cups apple cider or apple juice
1 cup Morton coarse kosher salt or 1½ cups Diamond Crystal kosher salt
½ cup packed brown sugar
1 large onion quartered
1 head garlic halved crosswise (or 8–10 garlic cloves, smashed)
2 oranges peels removed in wide strips, then oranges quartered or sliced
1 lemon peel removed in wide strips, then quartered or sliced
3-4 sprigs fresh rosemary
6-8 sprigs fresh thyme
6-8 fresh sage leaves or 1½ teaspoons dried sage
4 bay leaves
2 tablespoons whole black peppercorns
1-2 teaspoons whole allspice berries
1 teaspoon whole cloves about 6-8 cloves
1 small cinnamon stick broken in half
1-2 small dried chiles, like guajillo pieces, ancho pieces, or 1 teaspoon mild chili flakes Optional, for subtle chili aroma, not heat.
3-4 cups ice to chill the brine quickly
1 whole turkey 10-16 pounds, thawed, giblets and neck removed

Add 2 quarts (8 cups) water to a large pot.
Stir in the Morton kosher salt (or Diamond Crystal) and brown sugar.
Add the onion, garlic, orange peels and quarters, lemon peel and quarters (if using), rosemary, thyme, sage, bay leaves, peppercorns, allspice, cloves, cinnamon stick, and optional mild dried chiles.
Bring to a simmer over medium heat, stirring until the salt and sugar completely dissolve. Simmer gently for 5 minutes to infuse the liquid with flavor. Remove from the heat.
Stir in the remaining 1 quart (4 cups) water, the 1 quart (4 cups) low-sodium stock, and the 2 quarts (8 cups) apple cider or apple juice.
Add the ice and stir until mostly melted and the brine is cool.
Transfer the pot to the refrigerator and chill until the brine is completely cold (40°F or below). Important: Do not add the turkey until the brine is fully chilled.

Rinse the turkey briefly under cool water and pat dry.
Place the turkey breast-side down in a large brining bag, stock pot, or food-safe bucket that can fit in your refrigerator.
Pour the fully chilled brine over the turkey. Add a little extra cold water if needed so the turkey is completely submerged.
Seal or cover and refrigerate:
10-12 lb turkey: 10-18 hours
12-16 lb turkey: 12-24 hours

When the brining time is up, remove the turkey from the brine. Discard the used brine and aromatics.
Rinse the turkey well, inside and out, under cool water to remove excess surface salt.
Pat the turkey very dry with paper towels, especially the skin.
Optional Air-Chill for Extra-Crispy Skin: Place the turkey on a rack set over a baking sheet. Refrigerate uncovered for 8-24 hours to allow the skin to dry and tighten.

Season lightly with additional salt (if at all) and your preferred herbs and spices.
Roast, smoke, or fry according to your favorite method and timing for the size of your turkey.