Dinner

Best Turkey Brine Recipe

ByRafael Mansero January 20, 2026January 20, 2026

Introduction

Brining is the secret to a juicy, flavorful turkey, and this recipe offers the perfect balance of sweet, savory, and citrusy notes. Using apple cider adds a subtle fruitiness that complements the herbs and spices beautifully. Follow these simple steps to elevate your turkey for any special occasion.

The image shows a close-up of a metal pot filled with water containing whole and sliced citrus fruits and herbs. There are two whole bright orange oranges, one whole lemon, and two slices—a dried orange slice studded with whole peppercorns and a fresh pale yellow lemon slice. Also floating inside are whole garlic bulbs, with one cut to show its pale cloves, and several sprigs of green herbs, including rosemary and thyme. The water reflects the vibrant colors and textures, making the orange peels shiny, the lemon translucent, and the herbs fresh. The pot rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14 lb) turkey, giblets and neck removed
2 gallons liquid (apple cider preferred; water also works)
1 cup coarse kosher salt or good quality coarse sea salt
1 cup brown sugar
8 cloves garlic, smashed
2 oranges, juiced and halved
2 lemons, juiced and halved
4 tablespoons peppercorns
4 bay leaves
Handful of fresh herbs such as rosemary, thyme, sage, and parsley

Instructions

Step 1: Transfer about 8 cups of apple cider or water to a saucepan. Add the salt and brown sugar. Bring to a boil, then reduce to a simmer, stirring occasionally until fully dissolved. Remove from heat and let cool completely. You can add ice to speed cooling.
Step 2: Pour the cooled brine into your brining container. Add the remaining cider, smashed garlic, herbs, peppercorns, and bay leaves. Squeeze the juice from the oranges and lemons into the brine, then add the halved fruit pieces as well. Slowly submerge the turkey, ensuring it is fully covered. Cover and refrigerate for one hour per pound of turkey.
Step 3: When the brining time is complete, carefully transfer the turkey to a clean surface or sink lined with plastic for sanitary handling. Rinse the turkey thoroughly under low-pressure cold water to remove excess salt, avoiding splashback.
Step 4: Pat the turkey dry with paper towels. Transfer it to your cooking vessel and proceed with your preferred seasoning and cooking method.

Tips & Variations

Use apple cider instead of water in the brine for added sweetness and depth of flavor.
If you don’t have fresh herbs, dried herbs can be substituted, but reduce the quantity by half.
Measure kosher salt by volume, not weight, as density varies; 1 cup loosely packed is standard.
For a more aromatic brine, add a cinnamon stick or whole cloves to complement the citrus.

Storage

Store your brined turkey in the refrigerator while soaking, ensuring it remains fully submerged in the brine. Once brined and rinsed, cook immediately or refrigerate the raw turkey for up to 2 days before roasting. Leftover cooked turkey should be stored in airtight containers and consumed within 3 to 4 days. Reheat gently to retain moisture.

How to Serve

A whole roasted chicken with crispy, golden-brown skin is placed in the center of a white baking dish. The chicken has a slightly charred texture on the top, sprinkled with small pieces of chopped green herbs. Surrounding the chicken are golden potato wedges and whole, browned mushrooms, creating a layered look of warm yellows, browns, and light greens. The dish is set on a white marbled surface with soft natural light highlighting the glossy texture of the roasted chicken skin and vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to rinse the turkey after brining?

Rinsing removes excess salt on the surface of the turkey to prevent it from tasting overly salty. It also removes any herbs or spices that might burn during cooking.

Can I brine a frozen turkey?

It’s best to fully thaw your turkey before brining so that the brine can evenly penetrate the meat. Brining a frozen turkey will not be effective and could cause food safety issues.