A dry turkey is a big disappointment, and most people agree that a simple brine helps make a juicier, tastier holiday turkey. Water, salt, sugar, and herbs make up this basic, simple brine for turkey.
Use an extra large resealable plastic bag or a large plastic container, and use a plate and a large can to hold the turkey down and keep it from floating to the top of the brine.
- 2 gallons cold water
- 2 cups kosher salt
- 1 cup granulated sugar
- 3 teaspoons crushed garlic
- fresh rosemary, thyme, and sage, about 3 to 4 twigs of each herb *
- 1 teaspoon cracked allspice berries
- 1/2 teaspoon ground black pepper
*If you use dried herbs, use about 1 tablespoon of each herb.
- This is enough for a 12- to 15-pound turkey, but if you have to increase the amount of water to cover the turkey, add proportionately more salt, sugar, and herbs.
- (For each gallon of water: 1 cup kosher salt, 1/2 cup granulated sugar, and approximately 1 teaspoon crushed garlic, 1 to 2 twigs of the herbs, and about 1/2 teaspoon of cracked berries and 1/4 teaspoon pepper.)
- Submerge the turkey in the brine, top with a plate and put a large can on that to hold the turkey under the brine. Refrigerate for 12 to 24 hours.
- Before roasting, rinse the turkey well with cold water and pat dry. Roast without added salt following your favorite recipe.
- Makes enough to brine a 12 to 15-pound turkey.
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