Why You’ll Love Wet Brine Turkey Recipe

I love this recipe because it’s incredibly easy and delivers consistent flavor every time. I like how the salt deeply seasons the turkey while the fruit, herbs, and aromatics add complexity without overpowering the meat. I also appreciate that this brine works for whole turkeys, turkey breasts, and even frozen birds.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 gallons water
1 ½ cups Kosher salt
2 oranges
1 lemon
1 apple, I prefer honeycrisp
2 sprigs fresh Rosemary
2 sprigs fresh thyme
1 bay leaf
2 cups Apple Juice , or Apple Cider
1 cup Brown Sugar
3 Tablespoons Peppercorn
6 cloves garlic, smashed
2 cups fresh cranberries

Directions

I combine all of the ingredients in a large pot over medium-high heat and stir until the salt and sugar are fully dissolved. I bring the mixture to a gentle boil, increasing the heat slightly if needed.

Once everything is dissolved, I cover the pot and let the brine cool completely. When it’s fully cooled, I pour the solution into a brining bag and carefully add the turkey.

I refrigerate the turkey in the brine for 18 to 24 hours. When I’m ready to roast, I remove the turkey from the brine and rinse it thoroughly under cool water to remove excess salt from the surface.

I pat the turkey completely dry, discard the brine, and proceed with my preferred roasting method.

Servings and Timing

I use this brine for 1 whole turkey. The prep time takes about 5 minutes, cooking the brine takes roughly 10 minutes, and the soaking time is 1 full day.

Variations

I sometimes swap apple juice for apple cider when I want a deeper flavor. When I want a stronger herbal note, I add extra rosemary or thyme. I also use this same brine for chicken or turkey breast with excellent results.

Storage/Reheating

I always discard the brine after use. Once the turkey is brined and cooked, I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat gently to avoid drying out the meat.

FAQs

Can I use this brine for a frozen turkey?

I use this brine for frozen turkey as long as it’s fully thawed before brining.

Do I have to boil the brine?

I boil it so the salt and sugar dissolve completely and the flavors blend well.

How long should I brine the turkey?

I find 18 to 24 hours gives the best balance of flavor without making the meat too salty.

Should I rinse the turkey after brining?

I always rinse the turkey to remove excess salt from the surface.

Can I brine longer than 24 hours?

I don’t recommend going beyond 24 hours, as the turkey can become overly salty.

What kind of salt works best?

I prefer kosher salt and avoid stronger salts that can over-season the turkey.

Can I reuse the brine?

I never reuse brine for food safety reasons.

Do I season the turkey after brining?

I usually skip additional salt and focus on herbs, butter, or aromatics.

Can this brine be used for smoking or frying?

I use this brine before roasting, smoking, frying, or slow cooking.

How do I cool the brine faster?

I reduce some of the water and replace it with ice cubes to speed up cooling.

Conclusion

I rely on this wet brine turkey recipe whenever I want moist, flavorful turkey with minimal effort. The combination of salt, fruit, herbs, and aromatics makes this a dependable method I trust for holidays and special occasions alike.