Ingredients
Turkey brine
- 2 gallons water divided; keep most of it cold
- 225 grams kosher salt weigh for consistency
- 1/2 cup brown sugar optional but helps balance the salt
- 2 bay leaves
- 1 tablespoon black peppercorns
- 6 sprigs fresh thyme
- 1 12- to 14-pound natural turkey fully thawed; not pre-brined or solution-injected
Instructions
Method
- Confirm that the turkey is fully thawed and that the package does not say self-basting, enhanced, kosher, brined, or injected with a salt solution.
- Heat 8 cups of the water with the salt, sugar, bay leaves, peppercorns, and thyme just until the salt and sugar dissolve.
- Add the remaining cold water. Chill the brine completely to 40°F (4°C) or below before adding the turkey.
- Place the turkey in a food-safe container, cover with the cold brine, and refrigerate for 12 to 18 hours. Turn once if a small area is not submerged.
- Remove the turkey, discard the brine, and pat the bird very dry. Refrigerate uncovered on a rack for several hours if time allows, then roast according to your preferred method.
- Cook the turkey to at least 165°F (74°C), measured with a food thermometer in the thickest areas. Clean and sanitize every surface touched by raw poultry.
Video
Notes
- Keep the turkey and brine at 40°F (4°C) or below for the entire soak.
- Do not rinse raw poultry under running water.
- Nutrition is not stated because salt absorption varies substantially with the bird, brining time, draining, and final cooking method.
