Description
This flavorful turkey brine recipe enhances the juiciness and taste of a 12-pound turkey through a well-spiced and aromatic wet brine. Combining a mix of herbs, spices, and select aromatics immersed in water, brown sugar, and kosher salt, the brine penetrates the turkey over 24 hours for a moist and savory bird ideal for roasting or any desired cooking method.
Ingredients
Turkey
- 12 pound turkey
Brine Liquids
- 16 cups water
- 4 cups ice
- Apple juice or apple cider (optional, amount as desired)
Spices and Seasonings
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/4 cup brown sugar
- 3/4 cup Morton’s coarse kosher salt*
- 4 dried bay leaves
- Orange zest or orange slices (optional)
- Lemon zest or lemon slices (optional)
- Cinnamon sticks (optional)
- Cloves (optional)
- Star anise pods (optional)
- Nutmeg (optional)
Aromatics and Herbs
- 1 yellow onion, cut into quarters
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- 5 garlic cloves, lightly smashed
- Carrots, cut into slices (optional)
- Fresh parsley (optional)
- Celery, cut into small pieces (optional)
Instructions
- Prepare the Turkey: Remove the plastic wrap, gizzard, and neck from the 12-pound turkey. Rinse the turkey thoroughly with cold water, then place it inside your chosen brining vessel ensuring it will fit comfortably in your refrigerator.
- Make the Brine: In a large stock pot, bring 16 cups of water to a rapid boil. Whisk in the paprika, chili powder, garlic powder, quartered yellow onion, fresh oregano, fresh thyme, smashed garlic cloves, brown sugar, bay leaves, and kosher salt. Add any optional aromatics, such as citrus zest, cinnamon sticks, cloves, star anise, and nutmeg. Reduce heat to low and simmer the mixture for 15-20 minutes to blend the flavors. Remove from heat and let it cool for 10-15 minutes, then stir in 4 cups of ice to cool the brine further.
- Brine the Turkey: Once the brine has reached room temperature, carefully pour it into a brining bag or container with the turkey. This step requires two people to safely manage. Pull the bag tightly around the turkey so the brine fully encases the bird. Twist the bag top and secure it tightly with twine. Ensure the entire turkey is submerged in the brine. Place the turkey in the refrigerator or any environment at or below 40°F. Brine for 24 hours, or 36 hours if your turkey weighs over 15 pounds. Use weights if needed to keep the turkey fully submerged in the brine.
- Remove and Dry: After brining, remove the turkey from the brine. Pat the turkey dry thoroughly with paper towels. Do not rinse the turkey, as recommended by USDA guidelines. Adjust salt quantities in any subsequent seasonings or compound butters to avoid over-salting.
- Cook as Desired: Proceed with your preferred turkey roasting or cooking method, knowing your bird is now well seasoned and juicy.
- Share Your Experience: If you’ve tried this brine, return and provide feedback on the recipe’s rating or comments to help others enjoy it too.
Notes
- Use Morton’s coarse kosher salt for best results; if using another brand or type of salt, adjust quantity accordingly.
- Do not rinse the turkey after brining to preserve flavor and food safety per USDA recommendations.
- If the brine does not fully cover the turkey, use heavy objects like a cup or shot glass to keep the bird submerged.
- Optional ingredients like citrus zest, apple juice, or aromatic spices can be added for additional layers of flavor.
- Adjust cooking seasoning by reducing added salt since the turkey absorbs salt during the brine.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (to prepare brine)
- Category: Brining
- Method: No-Cook
- Cuisine: American
