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A Simple Turkey Brine
This easy turkey brine recipe is the key to a juicy bird. If it’s your first time brining, don’t worry, we’ll talk you through it.
👥 12 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Sam Sifton📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
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.
(¾ cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 1 tsp. Morton) kosher salt125 g(¾ cup) sugar150 gcarrot, peeled, roughly chopped1large onion, root end removed and halved1celery stalks, roughly chopped2large sprigs thyme2bay leaves2. whole black peppercorns1 Tbsp
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.)
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