Get the most juicy turkey this Thanksgiving with this simple turkey brine recipe. Forget dry turkey and enjoy a juicy, moist, and flavorful turkey dinner that everyone will love.
This recipe is full of fall flavors that soak into and moisten the meat, making it perfect for infusing spices into turkey, chicken or pork. I also include a handy chart for optimal brining times so you will know how long to brine your turkey!
Why Brine Turkey?
Turkey white meat can dry out as it cooks, which means even though it is low fat and healthy I rarely served it, except for traditional meals like Thanksgiving and Christmas.
But once I learned about brining I suddenly found that it became a family favorite. Now I regularly buy turkey legs, thighs and breasts and it has become a regular addition to my menu planning, because it keeps the meat moist and tasty.
This is a great brine for turkey legs or for an entire turkey. It is also delicious if used to brine chicken or pork.
How Long Should You Brine Turkey?
Here is a chart showing suggested brining times for a variety of meats.
| Part | Brining Time |
| whole turkey | 12-24 hours |
| whole chicken | 4-6 hours |
| pork roast | 4-6 hours |
| turkey legs, thighs or breast | 2-4 hours |
| chicken legs, thighs or breast | 1-2 hours |
It is possible to brine things too long. Last year I left chicken leg quarters in brine overnight, and it was way too long – the cooked chicken tasted strongly of salt once it was grilled!
In addition after about 24 hours the acid in the apple cider will start to make the meat mushy. so plan ahead and don’t let the meat soak too long.
Simple Turkey Brine Recipe
As the meat brines it can also absorb some of the flavors from the liquid. So since it is autumn I made this with fall spices and apple cider.
I love the taste of apple cider in the fall, so I used that as the main liquid. Check out my recipe for homemade apple cider to make your own!
Simple Brine Ingredients
Apple cider – Either hard cider or non-alcoholic cider works fine in this recipe.
Kosher salt – I use kosher salt for brining because a coarse salt works best. Sea salt would also work, but it is a lot more expensive. Using iodized salt can result in a metallic after taste, so avoid it.
Spices – I added fresh rosemary, fresh thyme, garlic, bay leaves and peppercorns because these are flavors that complement both the cider and the turkey.
Maple syrup – Maple syrup is the perfect sweetener for fall.
How to Make a Simple Turkey Brine
1. Heat
Mix all of the ingredients in a large stock pot. Heat it on medium heat and stir to dissolve the salt.
You don’t need to heat it to a boil, just get it hot enough to dissolve all the salt. Heating the apple cider brine will also release some more flavor from the herbs and spices.
2. Cool
Once you have all the salt dissolved the next step is to let the brine cool down completely.
You should never, ever add meat of any kind to hot, warm or even room temperature brine, because that can cause bacteria to grown which can lead to food poisoning.
To speed the cooling process along pour the liquid into a bowl and add a cup of ice or cold water. Stir it to mix and refrigerate the bowl until it is completely cooled. Expect it to take at least an hour to completely cool.
Brining a Whole Turkey
First make sure you have a large enough container to hold the turkey, like a roasting pan, bucket or cooler, and that you have room for it in the refrigerator.
I strongly suggest you buy brining bags, which are heavy duty food safe bags that will hold the brine without leaking. A turkey sized oven bag might work, but it also could leak.
Take the turkey out of its packaging and remove the giblets from the body cavity. I just throw the giblets out, but you can also use them to make gravy.
Then pat the turkey dry and put it in the brining bag. Put the bag inside the container you have chosen, that way if it does leak you will not have a huge mess.
Pour the prepared brine solution over the turkey in the bag and close it tightly with a bag clip. Even if it has a zippered closure use a bag clip anyway!
Then put it all in the refrigerator until it is time to cook the turkey.
Brining Turkey Legs
If you have turkey legs, a turkey breast or other relatively small sized parts the brining process is pretty simple. Take your parts out of the their package and pat them dry with a paper towel.
Then add the turkey legs, or whatever parts you are cooking, to the chilled brine. Make sure the liquid covers them and return them to the refrigerator.
You can also put the brine and turkey legs in a zipper bag. However you should still put the bag inside a bowl, to protect your refrigerator from leaks.
See the chart above for brining times.
Cooking the Brined Poultry
Before cooking take the turkey from liquid, put it in the sink and rinse off any excess salt. This will keep the final meal from being too salty.
Then pat it dry with paper towels so that you will get a nice crispy skin when it is cooked.
Once the meat is brined, it can be grilled, roasted, smoked or air fried, using your favorite method. Here are some my favorite recipes for cooking the turkey after brining.
- Turkey in an Electric Roaster Oven
- Slow Cooker Turkey Breast
- Air Fryer Turkey Breast
- Air Fryer Turkey Legs
Whether you are roasting, grilling or smoking the turkey the best way to make sure it is done is to use a food thermometer to make sure the meat reaches an internal temperature of 165 degrees F.
A thermometer is not expensive and the peace of mind they give you is priceless. Food poisoning is not fun! This is my favorite inexpensive meat thermometer, which you can buy on Amazon.
FAQ
Table salt can leave a metallic aftertaste because of the iodine it contains. Use kosher salt, sea salt or other non-iodized salt for best results.
The turkey should be mostly thawed, although it can still have some ice crystals. It is best not to leave it in the brine for more than 24 hours, so make sure it is within about 24 hours of being defrosted.
Looking for Some Tasty Sides for Your Thanksgiving Turkey?
Pair your turkey with garlic mashed potatoes, butternut squash, and broccoli salad for the ultimate Thanksgiving feast! Find more Thanksgiving side dish ideas here.
Simple Turkey Brine Recipe
Ingredients
- 1 Tablespoon peppercorns
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 4 cloves garlic minced
- 3 cups apple cider
- 1/2 cup maple syrup
- 1/2 cups kosher salt
- 1-2 cups ice
- turkey or turkey pieces to brine
Instructions
This recipe makes enough brine for about 6 turkey legs, thighs, or breasts, or a whole chicken. If you want to brine a whole turkey double the recipe to have enough for the entire bird.
Making the brine
- In a large pot mix the peppercorns, thyme, rosemary, bay leaves, garlic, cider, maple syrup and salt.1 Tablespoon peppercorns, 2 sprigs thyme, 2 sprigs rosemary, 2 bay leaves, 4 cloves garlic, 3 cups apple cider, 1/2 cup maple syrup, 1/2 cups kosher salt
- Heat until all the salt has dissolved. It does not need to boil.
- Pour the cider mixture into a large bowl and add the ice. Refrigerate for an hour or so, until it has completely cooled.1-2 cups ice
- Once the brine is cooled add the uncooked turkey or chicken pieces to the bowl.turkey or turkey pieces to brine
You should never, ever add meat of any kind to hot, warm or even room temperature brine, because that can cause bacteria to grown which can lead to food poisoning.
For turkey legs or other smaller pieces:
- Let the poultry sit in the brine, refrigerated, for 2-4 hours for pieces like legs or thighs, up to 6 hours for a whole chicken.
For a whole turkey:
- Remove the turkey from its package and remove the giblets.
- Put it in a food safe brining bag, then put the bag inside a large bowl or bucket. Close the bag tightly with a bag clip and then put it the refrigerator. Let it sit for 12-24 hours.
- After brining take the poultry from brine and rinse it off to remove excess salt. Then pat the skin dry.
For any meat:
- Smoke, roast, air fry or grill your poultry.
Notes
- This would also be excellent for a brining chicken or a pork roast.
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Nutrition Information
Nutrition facts are estimates.
