Easiest Turkey Brine

Brining is the key to the moist, delicious turkey that everyone will go back for more of.

By
Emma Christensen
Emma Christensen headshot
Emma Christensen
Emma Christensen is the General Manager for Simply Recipes, the author of three books on home brewing and a graduate from The Cambridge School for Culinary Arts. 
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Updated March 12, 2024
Emma Christensen headshot

I started brining my Thanksgiving turkey a few years ago and haven't looked back. It's my Thanksgiving insurance policy: If I get distracted as I'm making dinner and the turkey overcooks, I know I can still count on the turkey turning out moist and flavorful.

A turkey in a brine with herbs and orange peels

Simply Recipes / Emma Christensen

What Is Brining?

Brining means making a salt water solution and submerging the turkey for about 24 hours before roasting. This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out.

A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! Sage and citrus is one of my favorite combinations. It's so festive and makes the house smell amazing.

  • This technique is called wet brining. But you can also dry-brine your turkey. For this method, instead of submerging your turkey in a brine solution, you basically rub the outside with salt and let it sit for a day or so.
Turkey in a roasting pan with ingredients for turkey brine citrus, garlic and sage

Simply Recipes / Emma Christensen

Tips for Brining a Turkey

Brining a turkey is a pretty straightforward process, but there are a few key things to keep in mind.

  • First of all, make sure your turkey hasn't already been brined or injected with a saline solution (water is okay). If it has, it should say so right on the packaging. Organic turkeys are usually a safe bet; turkeys labeled "kosher," "enhanced," or "self-basting," are usually already brined.
  • It's fine if your turkey is still partially frozen when it goes into the brine. It will continue to thaw in the brine solution in the fridge.
  • Also, make sure to clear some fridge space and find a big enough container to hold your turkey. You might need to rearrange some fridge shelves to make space. Disposable brining bags are also very handy; I've had friends who use brining bags and then store their turkeys in a crisper drawer to save space!
A turkey resting in a pot filled with a brine

Simply Recipes / Emma Christensen and Elizabeth Stark

The Basic Brining Ratio

The basic brine is a mixture of 4 quarts of water and 1 cup of kosher salt. To this, you can add any herbs, spices, or other seasonings that you like.

Ways to Season Your Brine

I love the combination of sage and citrus in this brine, though you could swap in any aromatic herbs or spices you like. The flavor they give the meat is fairly subtle, but I feel like the real impact is in the skin. A good, well-seasoned brine gives you some of the best turkey skin you've ever had.

Close up of a turkey brine in pot

Simply Recipes / Emma Christensen

How to Make the Turkey Brine

Make your brine by bringing 1 quart of water to a boil, dissolving the salt, and then adding in the sage, citrus, and other seasonings.

Let this cool slightly, then stir in the rest of the water to bring the brine down to room temperature. Lukewarm is also fine. You just don't want the brine to be piping hot when you pour it over the turkey.

If you don't have quite enough brine solution to cover your turkey, just make more at a ratio of 1 quart water to 1/4 cup kosher salt. Let it cool before pouring it over the turkey.

How Long to Brine a Turkey

Brine your turkey for 12 to 24 hours. The longer the better, but honestly, even a quick brine does wonders for the turkey. If you only have a few hours before it needs to go in the oven, then it's still worth doing.

Be sure to keep your turkey covered and refrigerated while brining.

How to Cook a Brined Turkey

Once brined, cook the turkey as usual—just pat it dry and carry on with your recipe! Two notes:

  • Brined turkeys cook faster: I find that brined turkeys tend to cook a little more quickly than regular turkeys, so start checking the temperature of the breast and thigh meat halfway through your estimated cooking time.
  • Stuffing a brined turkey: Yes, you can stuff a brined turkey if you so desire! This will increase the overall cooking time. Be sure to check that the internal temperature of the stuffing is at 165°F before removing the turkey from the oven.
A roasted turkey resting in a roasting pan

Simply Recipes / Emma Christensen

Other Ingredients to Use in Turkey Brine

  • Clementines instead of oranges
  • Rosemary instead of—or in addition to—sage
  • Juniper berries
  • Coriander
  • Fennel

Making Gravy from Brined Birds

Drippings from brined birds will be saltier than drippings from unbrined birds. Consider that when making gravy. Taste the gravy as you go. You may not need to add any salt to the gravy. If the gravy is too salty, dilute it with unsalted stock or water.

How to Store Leftover Turkey Brine 

We don't recommend storing and reusing brine that has been used for raw turkey or any other raw bird. However, if you have extra brine that never touched a raw bird, store it tightly covered in the refrigerator for up to 2 weeks.

More Recipes to Use This Brine!

Besides brining a whole turkey, you can also use this recipe to brine turkey breasts, turkey legs, or even whole chicken. You need need enough brine to cover the meat. Stick to the basic ratio of 4 quarts of water and 1 cup of kosher salt and scale it up or down as needed. And omit the salting steps in the recipes below.

From the Editors Of Simply Recipes

Easiest Turkey Brine

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 12 to 20 servings

When buying a turkey for brining, make sure it hasn't already been brined or injected with a saline solution. Organic turkeys are usually a safe bet; turkeys labeled "kosher," "enhanced," or "self-basting," usually have already been brined.

Ingredients

  • 1 (12- to 20-pound) turkey, not kosher, saline-injected, or otherwise pre-salted

  • 3 oranges

  • 3 lemons

  • 1/2 cup fresh sage leaves

  • 2 bay leaves

  • 1 tablespoon whole peppercorns

  • 5 large garlic cloves, peeled and smashed

  • 4 quarts water

  • 250g kosher salt (1 cup Morton, or 1 3/4 cup Diamond Crystal, or 3/4 cup table salt), plus more if needed

Method

  1. Prepare the turkey for brining:

    Remove the turkey from its package and pat dry. Remove the giblets and save for making gravy. Place the turkey in a large pot, brining bag, or other container large enough to keep the turkey submerged.

    An uncooked turkey resting in a pot

    Simply Recipes / Emma Christensen
  2. Prepare the brine ingredients:

    Strip the peels from the oranges and lemons using a vegetable peeler. Try to remove just the peel, leaving behind as much of the bitter white pith as possible. Roughly chop the sage leaves. Make sure the bay leaves, peppercorns, and garlic cloves are measured out and ready to go. (Save the leftover oranges and lemons for stuffing the turkey during roasting!)

    A peeled orange, sage, and lemons on a marble board

    Simply Recipes / Emma Christensen
  3. Prepare the brine concentrate:

    Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.

    Kosher salt being poured into a pot of water

    Simply Recipes / Emma Christensen
    Herbs and orange peels going into a pot of water for brining

    Simply Recipes / Emma Christensen
  4. Cool and then dilute the concentrate to make the turkey brine:

    Let the brine concentrate and flavoring ingredients cool until no longer steaming, then stir in the remaining 3 quarts of water. (If your pan is too small, you can do this in a pitcher or other large container.) Check the temperature of the brine; it should be room temperature or lukewarm.

    Water being poured into a pot of turkey brine

    Simply Recipes / Emma Christensen
  5. Pour the brine over the turkey:

    Make sure the turkey is submerged, though it's ok if the boney tips of the legs stick out the top. If needed for larger turkeys, prepare additional brine solution (1/4 cup of salt dissolved in 4 cups of warm water) in order to cover the turkey. If the turkey is floating, weight it down with a plate or other heavy object.

    Turkey brine being added to a pot with a turkey in it

    Simply Recipes / Emma Christensen
  6. Brine for 12 to 24 hours:

    Cover the turkey and keep refrigerated during brining.

    A turkey brining in a pot of water

    Simply Recipes / Emma Christensen
  7. Remove the turkey from the brine and rinse:

    When you're ready to begin roasting your turkey, remove it from the brine and rinse it with cool water. It's ok if the water is tinged pink. Pat dry.

  8. Roast the turkey as usual:

    There's no need to salt the turkey before roasting, but otherwise, roast the turkey as usual following your favorite recipe. If desired, stuff the cavity of the turkey with leftover sage and the peeled lemons and oranges from preparing the brine. Roasting time may be shortened; begin checking the temperature of the turkey halfway through roasting.

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Nutrition Facts (per serving)
457 Calories
16g Fat
18g Carbs
60g Protein
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Nutrition Facts
Servings: 12 to 20
Amount per serving
Calories 457
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 20%
Cholesterol 196mg 65%
Sodium 994mg 43%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 12%
Total Sugars 11g
Protein 60g
Vitamin C 73mg 365%
Calcium 81mg 6%
Iron 3mg 16%
Potassium 867mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.