Incredible Turkey Brine

Incredible Turkey Brine

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Patrick 1

"This turkey brine will impart incredible flavor to your bird and keep it moist no matter how long you cook it. The allspice berries give this recipe a unique and wonderful flavor, so depending on how much of this flavor you want, you can add more or less berries. Kosher salt is the best option for any brine, but if you don't have any on hand, substitute the 1 1/4 cup of kosher salt for 1 cup of table salt. I once used this to brine a turkey that took 7 hours to cook, and it was still one of the most moist and juicy turkeys I ever made. This recipe will make enough to cover up to a 17 pound turkey."
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1 h 10 m servings 382 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 97.2g
  • 31%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 114785 mg
  • 4591%

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.


  • Prep

  • Ready In

  1. Stir water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf together in a large pot; bring to a boil. Set aside to cool completely before brining turkey.


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
  • Let the turkey sit in the brine overnight in the refrigerator. Turn the turkey over in the brine halfway through. When ready to cook, remove the turkey and pat dry but do not rinse. Wipe oil onto the turkey skin and add freshly ground black pepper.


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I used this brine in conjunction with the Herb-Glazed Roasted Turkey, also on, so it's tough to say if the brine was totally successful in doing what it was supposed to accomplish...

I have never brined a turkey before. This was the best turkey I had ever made! My family was very impressed. Will always use the brining method in the future.

This was a great, simple recipe. I couldn't find vegetable stock, which is required for most other brines, but I had almost everything for this recipe. I only had dried herbs, but it still wor...

I have used this for four years now. My family was scared it would destroy their traditional roasted turkey. After eating it they would not want me to switch back to no brine!

I did this recipe for christmas lunch was delish. I would definitely use this again. I'm still getting compliments!!!

Was great! Made my turkey very juicy. Just be careful to not keep the turkey in for too long as it does make it very salty.

Used everything but the bay leaf, everybody loved it on Thanksgiving!

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