THE BEST Turkey Brine Recipe (Wet and Dry Options)

Remove the innards from the turkey and drain any defrosted liquid from the turkey, inside and out. Pat the turkey dry. Place the brining bag in the sink and and place the turkey in the brining bag.

Boil 8 cups of water on the stove with the salt, sugar and other aromatics for a minute or two until the salt and sugar are dissolved, whisking virgorously. Add the saltwater mixture to more water and ice cubes to make 2 gallons and the water cools to room temperature.

Pour the cold brine into the brining bag and over the turkey then add the peppercorns and herbs. Squeeze out the excess air in the bag and secure it closed, cinching the bag around the bird so it is fully submerged. Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice.Tip: If you want to skip the brining bags, use a container large enough for the bird + 2 gallons of water + ice to fully submerge the turkey. Or, line a 5 gallon bucket or ice chest with two kitchen garbage bags to use instead.

Keep the turkey refrigerated or cold while brining for 12-24 hours. Remove from the brine, and pat dry. Refrigerate uncovered for 12-24 more hours for a crisper skin when cooked.

Remove the innards from the turkey and drain any defrosted liquid from the turkey, inside and out. Pat the turkey dry. Place on a baking sheet with raised sides or in a roasting pan to catch the liquid that will release from the turkey as it’s drawn out of the turkey.

With your fingers, gently loosen the skin from the breast and legs of the bird, as much as you can without tearing the skin. Rub the salt mix under and on top of the skin and inside the cavity of the bird.

Set the turkey in the fridge, uncovered, for 24-48 hours to work its magic before cooking. (Be sure to place the turkey on a rimmed baking sheet or roasting rack to hold the water released from the bird as it brines.)