If you want the juiciest and most flavorful bird on your holiday table, a Thanksgiving Brined Turkey is the way to go. I remember being nervous the first time I tried brining, but the results were so impressive—tender, juicy meat and perfectly seasoned skin. Brining may seem like an extra step, but it’s the secret that takes your Thanksgiving turkey from good to unforgettable. The salt, sugar, and aromatics work together to lock in flavor and moisture, ensuring every slice is delicious.
Ingredients
1 whole turkey (12–14 lbs), thawed
1 cup kosher salt
1/2 cup brown sugar
2 gallons water
2 bay leaves
1 tbsp peppercorns
1 tbsp whole cloves
4 garlic cloves, smashed
1 onion, quartered
2 oranges, sliced
2 sprigs rosemary
2 sprigs thyme
Instructions
In a large pot, combine salt, sugar, and 1 gallon of water. Bring to a simmer until dissolved. Add bay leaves, peppercorns, cloves, garlic, onion, oranges, rosemary, and thyme. Remove from heat and let cool completely. Add remaining gallon of cold water. Place turkey in a large brining bag or container, pour brine over it, and refrigerate for 12–24 hours, turning occasionally. Before roasting, remove turkey from brine, rinse thoroughly, and pat dry. Roast as desired until turkey reaches an internal temperature of 165°F.
Substitutions
Use apple cider instead of some of the water for added sweetness. Swap brown sugar with maple syrup for a seasonal twist. Replace rosemary with sage for a more traditional holiday flavor. For a spiced version, add cinnamon sticks and star anise to the brine.
Equipment
Large stockpot or brining bag
Refrigerator space
Measuring cups and spoons
Sharp knife for carving
Roasting pan
Storage
Refrigerator: Brined turkey should be roasted immediately after brining.
Freezer: Do not freeze a brined turkey before cooking.
Leftovers: Store cooked turkey in an airtight container for up to 4 days, or freeze for up to 2 months.
Top Tips
Always cool the brine before adding the turkey to prevent bacterial growth. Submerge the turkey fully—add a plate to weigh it down if needed. Rinse and dry the bird thoroughly before roasting to avoid overly salty skin. Use pan drippings for the richest gravy.
FAQs
How long should I brine my turkey? Between 12 and 24 hours, depending on size.
Do I need a special bag for brining? A brining bag makes it easier, but a large pot or food-safe bucket works too.
Will the turkey taste salty? No, rinsing and drying ensure balanced flavor.
Can I dry brine instead? Yes, rubbing the turkey with salt and letting it rest uncovered in the fridge gives similar results.