11/10/2025
With Thanksgiving around the corner I thought I would share my brine recipe with you👩🍳
4cups of water
1 cup Kosher salt
1cup Brown sugar
3 quarts of apple juice or cider
Add ice until you make 1 gallon of brine
2-3 bay leaves
1 tablespoon whole black peppercorns
5-6 garlic cloves, smashed
Peel of one orange or lemon
Several sprigs of fresh thyme, rosemary, and/or sage
Prepare the flavor base: In a large pot, combine 4 cups of the water with the salt, brown sugar (if using), and all the aromatics. Bring to a boil, stirring until the salt and sugar are completely dissolved.
Cool the brine: Remove the pot from the heat. Stir in the remaining cold water (and apple juice or cider if substituting some water). The brine must be completely cooled to room temperature or colder before adding the turkey to prevent bacterial growth. You can add ice to speed this up.
Brine the turkey: Remove the neck and giblets from the turkey and place the bird in a large brining bag, food-grade bucket, or large pot. Pour the cooled brine over the turkey, ensuring it is fully submerged. Use a plate to weigh it down if necessary.
Refrigerate: Seal the container and refrigerate for 12 to 24 hours. A good rule of thumb is about an hour per pound of turkey. Do not over-brine, as this can make the meat mushy or too salty.
Prep for roasting: Remove the turkey from the brine, discard the liquid, and rinse the turkey lightly with clean water to remove excess salt. Pat the skin completely dry with paper towels. For a crispier skin, refrigerate the uncovered turkey on a rack over a baking sheet for an additional 6-24 hours to air-dry before roasting.
