Super Easy Turkey Brine Recipe
Introduction
This super easy turkey brine recipe is perfect for infusing your bird with flavor and juiciness. With a blend of herbs, spices, and apple juice, it adds a subtle, savory sweetness that elevates your roast turkey to the next level.
Ingredients
- 1 gallon water
- 3 cups apple juice
- 2-3 stems fresh rosemary
- 5 stems fresh thyme & bay leaves
- 1 whole garlic (sliced)
- 1 cup Kosher salt (or to taste)
- 5 bay leaves
- 1 1/2 cup brown sugar
- 3 tablespoons peppercorns
- 2 tablespoons Montreal steak spice
- 1 gallon ice
- 2 onions (sliced)
Instructions
- Step 1: In a large stockpot, combine water, apple juice, rosemary, thyme, garlic, salt, brown sugar, peppercorns, bay leaves, and Montreal steak spice.
- Step 2: Bring the mixture to a gentle boil, stirring until the salt and sugar are fully dissolved.
- Step 3: Turn off the heat, then add the ice and sliced onions. Stir to cool the brine quickly. Make sure the brine is completely cool before adding the turkey.
- Step 4: Submerge the turkey in the cooled brine. Cover and refrigerate overnight for 12 to 24 hours. If you live in a cold climate, you may store it in a covered pot in the garage, as long as the temperature stays below 40°F (4°C).
- Step 5: Remove the turkey from the brine and discard the liquid. Pat the turkey thoroughly dry with paper towels before roasting to ensure crispy, golden skin. Then roast as desired.
Tips & Variations
- For extra flavor, add a splash of apple cider vinegar to the brine.
- Try substituting fresh thyme with sage for a different herbal note.
- If you prefer less sweetness, reduce the brown sugar by half.
Storage
Store the brined turkey in the refrigerator and use it within 24 hours for best results. Once cooked, leftovers can be kept in an airtight container in the fridge for 3 to 4 days. Reheat gently to maintain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I reuse the brine?
It’s best not to reuse brine after soaking raw poultry due to food safety concerns. Make a fresh batch each time.
What size turkey works best with this brine?
This recipe works well for turkeys up to 16 pounds. Adjust the brine quantity proportionally for larger birds to ensure full submersion.
PrintSuper Easy Turkey Brine Recipe
This Super Easy Turkey Brine Recipe creates a flavorful and juicy turkey by soaking it in a perfectly balanced mixture of water, apple juice, herbs, spices, and salt. The brine infuses the turkey overnight, ensuring tender meat and crispy skin after roasting. Ideal for holiday meals or any special occasion, this brine is simple to prepare and yields delicious results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 12-24 hours (including brining time)
- Yield: Enough brine for one whole turkey (up to 16 lbs)
- Category: Brining
- Method: No-Cook
- Cuisine: American
Ingredients
Brine Ingredients
- 1 gallon water
- 3 cups apple juice
- 2–3 stems fresh rosemary
- 5 stems fresh thyme
- 5 bay leaves
- 1 whole garlic bulb, sliced
- 1 cup Kosher salt (or to taste)
- 1 1/2 cups brown sugar
- 3 tablespoons peppercorns
- 2 tablespoons Montreal steak spice
- 2 onions, sliced
- 1 gallon ice
Instructions
- Combine Ingredients: In a large stockpot, add water, apple juice, rosemary, thyme, garlic, Kosher salt, brown sugar, peppercorns, bay leaves, and Montreal steak spice. Mix all the ingredients together thoroughly.
- Heat the Brine: Bring the mixture to a gentle boil over medium heat, stirring continuously until the salt and sugar are completely dissolved. This step helps blend the flavors and activates the salt for effective brining.
- Cool the Brine: Once boiling, turn off the heat and immediately add the ice and sliced onions to the pot. Stir well to cool the liquid down quickly to a safe temperature. It is critical that the brine is fully cooled before adding the turkey to prevent bacterial growth.
- Brine the Turkey: Submerge the whole turkey completely in the cooled brine solution. Cover the container and refrigerate overnight, preferably between 12 to 24 hours. In cold climates, the brined turkey can also be stored in a covered pot outside if temperatures stay below 40°F (4°C).
- Prepare for Roasting: After brining, remove the turkey from the brine and discard the liquid. Pat the turkey dry thoroughly with paper towels to ensure crispy and golden skin during roasting. Proceed to roast the turkey according to your preferred recipe or method.
Notes
- Make sure the brine is completely cooled before adding the turkey to avoid any food safety issues.
- You can adjust the salt quantity to taste but 1 cup of Kosher salt is generally ideal for 1 gallon of water.
- Always pat the turkey dry very well before roasting to enhance browning and crispiness of the skin.
- If you use a very large turkey, increase brine quantities proportionally to ensure the bird is fully submerged.
- The brine can be made a day ahead and chilled to save time on the day of brining.
Keywords: turkey brine, brining turkey, holiday turkey, juicy turkey, turkey marinade, easy turkey brine
