Turkey Brine
A simple herb, garlic and citrus-optional turkey brine that seasons the bird deeply and helps it roast up moist and flavorful.
Prep 10 min · Cook 5 min · Total 24 hr 45 min · Makes about 1 gallon brine
Ingredients
- 12 cups water, divided
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon whole black peppercorns
- 5 cloves garlic, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 whole bay leaves
- 2 sprigs fresh sage
- 4 cups broth
- 1-2 oranges
Directions
- Set a soup pot over medium-high heat and combine 4 cups water with the kosher salt, brown sugar, peppercorns, garlic, rosemary, thyme, bay leaves, and sage. Warm it to a gentle simmer, stirring as it heats so the salt and sugar dissolve. Once they have disappeared into the liquid, take the pot off the heat.
- Add the rest of the water, or use some ice if you want it to cool more quickly. Stir in the cold broth, then leave the brine until it is fully cooled. Once cool, transfer it to a large food-grade container or zippered bag and brine the turkey for up to 24 hours. Take the turkey out of the brine, rinse it well with very cold water, pat it dry with paper towels, and cook it using your favorite roast turkey recipe.