THE VERY BEST Turkey Brine Recipe | Montana Happy (2024)

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The Very Best Turkey Brine Recipeis the one you’ve been looking for to make your turkey taste amazing. You’ll never go back to your regular recipe after tasting this one.

If you’re looking for more amazing recipes, Kosher Salt Encrusted Prime Rib and The Best Meatloaf Recipe You’ll Ever Have will help you on your quest.

THE VERY BEST Turkey Brine Recipe | Montana Happy (1)

“You should brine your turkey. Don’t even think about not brining your turkey. Ever.”

Kimbal Musk

This turkey brine recipe is about as foolproof as you can get. After tasting this recipe, you might become a turkey snob and have a hard time enjoying one that hasn’t been brined.

Please make sure you don’t buy a turkey that’s already been injected with salt. That would make this recipe way too salty, and who wants that?

You can cut this recipe in half and use it to brine your chicken too.

Finding the right recipe is so important to pulling off the perfect holiday meal. You want something that’s easy, yet tastes like you are a culinary genius.

This recipe will help you get to there.

Why should you brine your turkey?

Turkey doesn’t have a lot of fat to keep the meat moist. It can easily become tough and dry.

Brining helps make sure your turkey is flavorful and moist.

THE VERY BEST Turkey Brine Recipe | Montana Happy (2)

Tips for Making Best Turkey Brine Recipe

  • Plan on cooking one pound of turkey per person.
  • On average you should roast a turkey for 15 minutes on average per pound. Because every oven is different, cooking times can vary.
  • Use a instant-read thermometer to get perfect results every time. The white breast meat will be done at 165 degrees F and the dark meat will be done at 170 degrees F.
  • Let the turkey rest for 20 minutes after you take it out of the oven so the juices are absorbed.
  • Make sure you pick a turkey that hasn’t already been brined or injected with salt water.
  • If you don’t have savory or can’t find it, you can omit this herb.
  • When it’s time to cook the turkey, make sure you rub melted butter all over the turkey and season with salt and pepper.
  • If you don’t have room in your refrigerator, you can use a cooler filled with ice. Look online for the best safety precautions.
  • The amount of brine made is good for a turkey that’s 10-18 pounds. For a larger turkey, make more brine.
  • You can add a sliced up onion and celery pieces to the brine while cooking for more flavor.
  • Chicken stock can be substituted for vegetable broth. Make you get low-sodium.
  • Make sure you use a food-grade vessel for brining your turkey. You don’t want to use a garbage bag or place the turkey directly in the bucket because of the PCB’s in plastic.
  • When cooking your turkey, turn up the heat the last 15 minutes to give your turkey the perfect browned look.
  • Because the turkey already tastes seasoned, it eliminates the need to season it after roasting.

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It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cabin.

Here’s the recipe for the Best Turkey Brine Recipe

Simple Ingredients

1/2 gallon low-sodium vegetable broth

1/2 gallon apple juice

3/4 cup sea salt

1 tablespoon crushed dried rosemary

1 tablespoon dried sage

1 tablespoon dried thyme

1 tablespoon dried savory

10 black peppercorns

3 sliced garlic cloves

2 bay leaves

1 gallon ice water

How to Make a Turkey Brine

1) In a large stockpot, combine the vegetable broth, apple juice, sea salt, rosemary, sage, thyme, savory, peppercorns, garlic cloves, and bay leaves.

2) Bring mixture to a boil, stirring frequently. Cook until salt is dissolved.

3) Remove from heat and let cool to room temperature.

4) Have a clean 5-gallon bucket ready with a food safety bag inside – you can find them here. Place broth in the plastic bag. Stir in the ice water.

5) Make sure you wash and dry your turkey. Remove the innards from inside the chest cavity.

6) Place the turkey with the breast side down into the brine. You’ll want to make sure the cavity gets filled with the broth.

7) Put the bucket with the turkey in the refrigerator (at minimum overnight).

8) Remove the turkey and drain off the excess brine. Pat the turkey dry.

9) Discard brine.

10) Cook the turkey according to instructions. Reserve the drippings for the most fabulous gravy.

IMPORTANT NOTE: Brined turkeys cook 30 minutes faster than turkeys that haven’t been brined. Keep an eye on the temperature gauge.

Best Side Dishes for the Brined Turkey

1. Mashed Potatoes

Turkey and mashed potatoes go perfectly together. I can’t imagine my turkey dinner without a fluffy side of buttery mashed potatoes. I bet you can’t either.

2. Homemade Cranberry Sauce

Making your own cranberry sauce is super easy. Here’s my favorite recipe for cranberry sauce.

If you prefer a more spicy sauce, Jalapeño Cranberry Sauce is amazing.

3. Rustic Candied Sweet Potatoes and Apples

This recipe not only looks delicious, it tastes that way too. Sliced sweet potatoes and apples topped with brown sugar and butter makes this recipe divine.

4. Green Bean Casserole

This is my favorite dish to bring to holiday gatherings. It’s the one thing everyone gobbles up. You can’t go wrong with this recipe.

5. Stuffing

Oh how I love stuffing, let me count the ways. There’s so many different varieties of stuffing to pick from, it’s hard to choose a favorite.

Please Note: If you’re planning on cooking your turkey with the stuffing inside, be aware that the temperatures sometimes don’t get high enough to guarantee all the dangerous bacteria is cooked off.

It is much better to prepare the stuffing in a separate pan.

6. Potato rolls

There’s rolls, and then there’s potato rolls. I can’t get enough of them. If you’ve never tried them before, you don’t know what you’re missing out on.

My aunt always ordered potato rolls from her local bakery ahead of the holidays because everyone loves them so much.

Printable Version Turkey Brine Recipewith Nutrition Facts

THE VERY BEST Turkey Brine Recipe | Montana Happy (3)

Yield: 1 Gallon Brine

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 8 hours

Total Time: 8 hours 20 minutes

Best Turkey Brine Recipe is the recipe you've been looking for to make your turkey taste amazing. You'll never go back to your regular recipe after tasting this one.

Ingredients

  • 1/2 gallon low-sodium vegetable broth
  • 1/2 gallon apple juice
  • 3/4 cup sea salt
  • 1 tablespoon dried crushed rosemary
  • 1 tablespoon dried crushed sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 10 black peppercorns
  • 3 sliced garlic cloves
  • 2 bay leaves
  • 1 gallon ice water

Instructions

  1. In a large stockpot, combine the vegetable broth, apple juice, sea salt, rosemary, sage, thyme, savory, peppercorns, garlic cloves, and bay leaves.
  2. Bring mixture to a boil, stirring frequently. Cook until salt is dissolved.
  3. Remove broth from heat, and let cool to room temperature.
  4. Have a clean 5-gallon bucket ready with a 10 gallon food safety bag inside. Place broth in the plastic bag. Stir in the ice water.
  5. Make sure you wash and dry your turkey. Remove the innards from inside the chest cavity.
  6. Place the turkey with the breast side down into the brine. You'll want to make sure the cavity gets filled with the broth.
  7. Put the bucket with the turkey in the refrigerator (at minimum overnight).
  8. Remove the turkey and drain off the excess brine. Pat the turkey dry.
  9. Discard brine.
  10. Cook the turkey according to instructions. Reserve the drippings for the most fabulous gravy.

    IMPORTANT NOTE: Brined turkeys cook 30 minutes faster than turkeys that haven't been brined.

Notes

Plan on cooking one pound of turkey per person.

On average, roast a turkey 15 minutes per pound. Because every oven is different, cooking times can vary.

Use an instant-read thermometer to get perfect results every time. The white breast meat will be done at 165 degrees F and the dark meat will be done at 170 degrees F.

Let the turkey rest for 20 minutes after you take it out of the oven so the juices are absorbed.

Make sure you pick a turkey that hasn't been already brined or injected with salt water.

If you don't have savory or can't find it, omit this herb.

Make sure you use a food-grade vessel for brining your turkey. You don't want to use a garbage bag or place the turkey directly in a bucket because of the PCB's in plastic.

When cooking your turkey, turn up the heat the last 15 minutes to give your turkey the perfect browned look.

Since you brined your turkey, it's already seasoned. This eliminates the need to season after roasting.

We’ve reached the end of Best Turkey Brine Recipe. I hope you enjoyed it.

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Let me know in the comments below how you liked the Best Turkey Brining Recipe.

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THE VERY BEST Turkey Brine Recipe | Montana Happy (4)
THE VERY BEST Turkey Brine Recipe | Montana Happy (2024)

FAQs

What is the best brine method? ›

Dry-brining is our preferred method for seasoning both large and small pieces of meat, poultry, and sometimes even seafood. Along with producing juicy, flavorful results, dry-brining also helps us get better Maillard browning and crispy skin.

What is the salt and sugar ratio for a brine? ›

Two: add a sugar (white, turbinado, brown) to your solution to cut the salt, try for example 2/3 cup of Kosher salt and 2/3 cup of white sugar to a gallon of water.

What is the ratio of salt to water for brining a turkey? ›

The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.

What is the formula for brine? ›

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

What is the best sugar for brine? ›

In place of regular sugar I used light brown sugar (what can I say, I like molasses). The family loved this. I think this is going to be my new go-to. This is enough brine for 8 pounds of whole chicken or bone-in chicken pieces and up to 10 pounds of skinless, boneless chicken breasts.

Why do you put sugar in a brine? ›

In most cases, we add sugar to the brine. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin. We usually list both kosher and regular table salt in recipes that call for brining.

How much sugar should you put in a brine? ›

Sugar: This is an optional ingredient and is typically used to balance the saltiness of a brine. Use about 2 tablespoons per quart of liquid. You can decrease that amount if desired, but I wouldn't recommend using any more or it could make the final cooked protein burn easier and taste too sweet.

What is the best way to brine a turkey? ›

How to Brine a Raw Turkey
  1. Make the brine. Using the ratio of one cup kosher salt to one cup sugar per gallon of water, combine all your brine ingredients in a large pot, and bring to a boil to dissolve the salt and sugar. ...
  2. Prepare and submerge the turkey. ...
  3. Keep the turkey cold. ...
  4. Prepare to roast.

What is the best brine ratio? ›

What Is the Brine Ratio? The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

How many cups of salt do I need to brine a turkey? ›

2 1/2 cups

Can you use too much salt when brining a turkey? ›

It is the salt that you need to pay particular attention to, as if the concentration of salt in the brine is too high then the turkey could become too salty, particularly if you are soaking it for a long period.

How much salt to brine a turkey per pound? ›

Speaking of Salt, Stick to This Salt-to-Meat Ratio

Whether you're dry brining or wet brining, Youngman says you'll want to use "about a little over a tablespoon of kosher salt to about four pounds of turkey." For a traditional 12- to 14-pound bird, she recommends about 3 1/2 tablespoons of kosher salt.

What is the rule for brine? ›

A good rule of thumb to follow for a dry brine is at least one hour for a beef steak, chicken or pork and up to 24 hours. Here's why dry brining these smaller cuts of meat makes a difference. If you salted immediately before cooking, the salt will stay on the surface and be part of the crust.

What is an example of a brine solution? ›

Brine is used as a preservative in meat-packing (as in corned beef) and pickling. In refrigeration and cooling systems, brines are used as heat-transfer media because of their low freezing temperatures or as vapour-absorption agents because of their low vapour pressure. Brine is also used to quench (cool) steel.

Do you have to boil your brine? ›

Sometimes you'll get the best results if you boil your brine solution before submerging your meat in it. But remember, if you do this you only want to boil half of your solution with your aromatics and spices and not with your salt and sugar.

What are the three types of brine? ›

Classes of brines include chloride brines (calcium and sodium), bromides, and formates. A general term that refers to various salts and salt mixtures dissolved in an aqueous solution. Brine can be used more strictly, however, to refer to solutions of sodium chloride.

How long should you brine for? ›

Brine Times

As a general rule of thumb, brine meat for about one hour per pound. You can go longer, but keep in mind that it's definitely possible to over-brine your meat. Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt.

What is the best ratio for brine? ›

What Is the Brine Ratio? The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons. Keep in mind, also, that different kosher salt brands vary in how salty they actually are.

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