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Ultimate Turkey Brine


"Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'"
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2 h 25 m servings 44 cals
Original recipe yields 30 servings


  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6081 mg
  • 243%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
  2. Refrigerate brine until completely cooled.


  • Cook's Note:
  • Pour cooled brine into a non-reactive container large enough to hold your turkey. I keep a large plastic bucket just for brining. Add thawed turkey; add enough cool water to cover turkey with liquid. Refrigerate overnight to 12 hours. Remove from brine and let sit on counter about 2 hours before planning to start roasting (see 'Ultimate Roast Turkey' recipe).
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

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Read all reviews 9
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I also included 1 tbs. oregano and 3 cloves of garlic. Perfect turkey.

This is my second attempt at brining. Once you get the hang of it(like most things)'s so simple! My daughter doesn't usually like turkey because it's usually dry. But after the first turk...

Love this! Nuff said!

Good stuff. We soaked our bird in this for about 24 hours. I rubbed olive oil on the turkey and put black pepper on it before I indirect grilled it on my Weber kettle grill. Absolutely fantasti...

Everyone thought it was the best Turkey they had ever eaten. I also smoked the turkey after a 10 hour brine. Smoked at low heat (160F for 3 hours) then raised temp to 300F unit thermometer rea...

Made for great grilled turkey. Family loved it. Great flavor and moist.

I have used this on around 5 times and it is great, I like to add two boxes of chicken broth and less water. So in all one gallon of liquid

THE BEST brine I've ever used. All of my guests said the turkey was the best one they'd ever had (8 guests)!! After brining, I let the turkey sit for 2 hours put butter under the skin, olive oi...

Made this exactly as instructed, cooked previously frozen turkeys in an infrared turkey "fryer" (charbroil big easy) and they were delicious. So many people commented and asked for recipe.