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–+ servings
pot of stock with chopped onions and a bay leaf

RECIPE FOR A GOOD TURKEY BRINE

If you're a fan of extra flavour in your food, then brining turkey before cooking it should be a no brainer. And if you're looking for the Best Turkey Brine Recipe that not only gives you flavour but promises moist and juicy results every single time, look no further than this!
Prep Time 10 minutes
Cook Time 10 minutes
Brine Time 1 day 1 hour
Total Time 1 day 1 hour 20 minutes
Servings 1 Brining Solution

Ingredients

For the Seasoning

  • 1 tbsp Sweet Paprika
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Cajun
  • 1 tbsp Dry Mustard
  • 1 tbsp Cracked Black Peppercorn
  • ¼ tsp Cayenne
  • Zest of 1 Lemon

For the Brine

  • 1 Gallon or 16 cups Water
  • 1 cup Salt
  • ½ cup Brown Sugar
  • 1 Bay Leaf
  • 1 tbsp Poultry Seasoning*
  • ½ tsp Whole Black Peppercorns
  • 1 White Onion roughly chopped
  • 3 Cloves Garlic smashed

Instructions

  • Add all of the ingredients for the seasoning into a small bowl. Whisk until well combined.
    spices and lemon zest unmixed in a bowl
  • In a large stock pot over medium heat, add all the ingredients for the brine. Stir frequently, until the sugar and salt fully dissolve.
    chopped onions, spiced and stock in a large pot
  • Remove it from the heat and allow it to cool for at least an hour.
    chopped onions, stock and spices in a pot
  • When ready to brine:
    Pat the turkey dry with clean paper towel and add it to a large pot or container.
    large raw turkey in a pot
  • Fully submerge the turkey in the brine for 12-48 hours (see notes for details). Use a plate or some other heavy object to weigh it down if you need to. Always keep it refrigerated throughout this process.
    turkey submerged in brine topped with chopped onions
  • When ready to cook: Remove the turkey from the brine. Rinse it under cold running water and pat it dry with clean paper towels. Rub the remaining seasoning all over and under the skin and in every crevice. Fill the cavity with fresh herbs and halved lemons, if desired. Cook the turkey however you like but my go-to method is roasting it in a 350° oven for 13 minutes per pound. I cover it tightly with foil for majority of the roasting time then remove the foil in the last half hour or so of cooking. Say helllo to moist and juicy turkey!

Notes

You can use my homemade chicken seasoning for the poultry seasoning called for in this recipe.
It's essential to have enough brine to fully submerge the turkey, so the exact amount of water may vary based on the turkey's size and the shape and depth of your brining container. Adjust the water quantity accordingly and with it, be sure to maintain the proper ratio of salt, sugar and other seasonings.
This turkey comes out a little spicy, a little smokey with tender and juicy insides. Feel free to use the brine as a base then make your own seasoning for the outside of the bird depending on your taste preference and the flavour profile you're going for.
Turkey Brining Time Guidelines:
  1. Small Turkey (12 pounds or less): Brine for 12-24 hours.
  2. Medium Turkey (12-16 pounds): Brine 18-24 hours.
  3. Large Turkey (16 pounds or more): Brine for 24-48 hours.

Nutrition

Serving: 1Recipe | Calories: 641kcal | Carbohydrates: 151g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 113423mg | Potassium: 1192mg | Fiber: 15g | Sugar: 115g | Vitamin A: 10735IU | Vitamin C: 13mg | Calcium: 485mg | Iron: 10mg
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