Turkey Brine Recipe

5 from 2 votes

Presenting the BEST Turkey Brine Recipe for a flavorful, juicy, tender Thanksgiving bird that will impress your guests and make you proud!

Course Main Dish

Cuisine American

Keyword turkey brine, turkey brine recipe

Prep Time 1 40

Cook Time 4 20

Thawing Time 5

Total Time 6 5

Servings

Calories 744kcal

Author Aubrey

Equipment

Ingredients

Brine

2 gallons cold water
1 cup salt
1 cup brown sugar
2 oranges quartered
2 lemons quartered
6 sprigs fresh thyme
4 sprigs fresh rosemary

Roasted Turkey

Whole turkey thawed
½ cup butter softened
2 tablespoons poultry seasoning
2 teaspoons salt
2 teaspoons black pepper

Instructions

Brine

In a big container, mix the cold water, salt, brown sugar, oranges, lemons, thyme, and rosemary. Set aside.
Remove the turkey from the package. Rinse it off and remove the neck and giblets from the inside of the bird. Place the turkey into the container of brine. (If the turkey isn't completely submerged, make more brine to cover.)
Allow the turkey to sit in the brine mixture for 12 to 24 hours, either in a refrigerator or in a cooler with ice. (If using a cooler, check the ice level periodically to ensure the cooler maintains a temperature below 40 degrees F.)

Roasted Turkey

Preheat the oven to 350 degrees F.
Remove the turkey from the brine and rinse it with fresh water. Place the turkey in a roasting pan and pat it dry with paper towels.
Rub the turkey skin all over with softened butter. Season all over with poultry seasoning, salt, and pepper, making sure to get the wings and legs. (If desired, you can place the turkey in an oven bag now.)
If you are not using an oven bag you will want to baste the bird every hour
Roast the turkey until its internal temperature reaches at least 165 degrees F in the thickest part of your bird. (see cooking time notes below) If the skin begins to darken too quickly, loosely cover the turkey with foil.
Once fully cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.

Notes

Nutritional information is based on a 20-pound turkey.

In a preheated oven at 350°F, you’ll need about 13 minutes of roasting time for every pound of turkey. (Plan for about 1.5 pounds of turkey per dinner guest.) So, a 10-pound bird will cook for about 2 hours and 10 minutes, while a larger 20-pound bird will need 4 hours and 20 minutes. If the bird is filled with stuffing, change the roasting time to 15 minutes per pound.

Nutrition