Easy Turkey Brine Recipe (dry brine or wet brine directions) + step by step pics
Here's the deal, if you've never used a brined turkey for your Thanksgiving feast... you're missing out. Here's a step by step guide for an Easy Turkey Brine to get the most delicious juicy turkey you'll ever eat!
Ingredients
- 16 cwater
divided
- ½ ckosher salt
- ½ cdark brown sugar
- 1 tbspdried red pepper flakes
- 1 tbspdried sage
- 1 bunchfresh thyme
- 2 headsgarlic
sliced in half
- 14pound turkey
cleaned, innards removed
- 8 tbspkosher salt
- 4 tbspfreshly cracked black peppercorns
- 4 tbspdried oregano
- 4 tbspgarlic powder
- 3 tbspdried basil
- 2 tbspdried thyme
- 2 tbsppaprika
Directions
For the wet brine
- 1
Combine 8 cups of the water, salt, dark brown sugar, red pepper flakes, sage, thyme and garlic in a large pot and place over medium-high heat. Bring to a boil, lower heat and simmer for 5 minutes until everything is evenly combined and the sugar is dissolved. Remove from heat and allow to cool. Stir in remaining water and cool completely.
- 2
Pour the brine into a container just large enough to hold the turkey comfortably. Add the turkey; adding more water if needed to cover the bird entirely. Turn bird a few times and then leave breast-side down in the water. Chill for at least 8 hours, and up to 72 hours. Remove bird from brine, discard brine and roast as needed.
For the dry brine
- 1
Combine all the seasonings together. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup of the dry brine on the back side of the turkey, ½ cup on the legs and 1 cup on the breast. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.
- 2
After the brine period, brush off all the dry brine and discard. Let the bird sit naked in the fridge for 4 hours if possible to dry out or pat the bird dry and proceed with my Herb Roasted Turkey recipe. Remove any excess dry brine that is in the bottom of the roasting pan so your gravy isnt too salty before roasting.
About this Recipe
Master the Juiciest Turkey Ever with This Easy Turkey Brine Recipe!
Tired of dry, bland turkey? If you've never experienced the magic of a properly brined turkey, prepare to transform your holiday feast! Our Easy Turkey Brine recipe is your secret weapon for achieving an incredibly moist, flavorful bird that will be the star of any meal, especially Thanksgiving. This comprehensive guide covers both wet brine and dry brine methods, giving you the flexibility to choose what works best for your kitchen and schedule.
Brining infuses your turkey with moisture and deep flavor right down to the bone, ensuring every bite is succulent and tender. Our wet brine combines an aromatic blend of kosher salt, dark brown sugar, red pepper flakes, sage, fresh thyme, and garlic, creating a sweet and savory profile with a hint of warmth. For those who prefer a less liquid-intensive approach, our dry brine features a robust rub of kosher salt, black peppercorns, oregano, garlic powder, basil, thyme, and paprika, concentrating flavors directly into the meat.
Wet Brine vs. Dry Brine: Choose Your Method
- Wet Brine: Involves submerging the turkey in a seasoned liquid. It’s excellent for maximum moisture infusion and can yield a noticeably juicier turkey. It requires a large container and refrigerator space.
- Dry Brine: A simpler method where a seasoned salt rub is applied directly to the turkey. The salt draws moisture from the bird, then reabsorbs it, concentrating natural turkey flavors and promoting incredibly crispy skin without the mess of a liquid.
No matter which method you choose, this Easy Turkey Brine recipe guarantees a deeply flavorful and irresistibly tender result. Get ready to impress your guests with the most delicious turkey they've ever tasted!